Textbook review | Foods: Experimental Perspectives (6th Edition)

Experimental foods | Foods: Experimental Perspectives (6th Edition) | Margaret McWilliams

books:


	• Foods: Experimental Perspectives (6th Edition) Margaret McWilliams Prentice Hall, 2007 - 544 pages average customer review:based on 4 reviews view larger image
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Experimental Foods

A little worn but there was no writing or highlighting and that is what mattered the most to me.

Textbook review

Excellent service. Item arrived promptly and as expected. would definitely purchase again from this company.

Experimental foods

The book arrived in the expected amount of time, there was replying to the seller saying I didn't recieve my book yet. I rented a book this semester from another site and it is taking over a month to get my book, it is better to just buy it on Amazon and sell it back.

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Science of food textbook

I found this to be an interesting and useful book for a cook outside of the professional cooking arena. It seems like a sound textbook, but I used it independently. I have paired this thick tome with the thin The Science of Cooking for what seems to me to be a nearly perfect pairing. Barham hits from the science side, you really understand what's happening physically, and McWilliams comes in from the culinary side tackling the same issues. Solid science and good cooking.

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Capturing the most recent research in food science and technology, this book focuses on the science underlying all aspects of food?including the principles that determine safe storage, handling, and preparation.