Food Fundamentals

by Margaret McWilliams

Book Overview

FOOD FUNDAMENTALS, 10/e integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food. It introduces the scientific... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0130394866
• ISBN13: 9780130394866
• Release Date: January 2005
• Publisher: Prentice Hall
• Length: 550 Pages
• Weight: 2.40 lbs.
• Dimensions: 0.9" x 8.0" x 10.1"

Customer Reviews

The science of food explained!

I bought this book in anticipation of taking my first college course (after graduating high school 17 years ago!). I have been reading it before the class starts because it is a very fascinating and comprehensive guide with (fairly) easy-to-understand explanations of the scientific breakdown of all of our favorite foods. Even if the class is cancelled, I will still keep this as a great compliment to my cookbooks!