Introductory Foods

by Marion Bennion

A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition. The volume addresses food choices and sensory characteristics, food economics and convenience, food safety, food regulations and standards, principles of cookery, fats, frying and emulsions, sweeteners, crystallization, starch, and cereal grain, bakery products, produce, dairy products and eggs, meat, poultry and seafood, beverages and food preservation. For Dietitians and those in family and consumer sciences.

Genres: Cookbooks, Food Science, Textbooks

Hardcover

First published January 1, 1975

Reviews

[Cindy Klement]

I imagine this book would be useful for someone who doesn't have a lot of cooking/baking experience but it was quite remedial to me. I did enjoy it, however, as the kitchen is my "workshop" and it was a required text for a class I am taking towards my dietetics degree. I am an avid reader and can't wait to actually read something I enjoy!

[Carolyn]

Good textbook. Not entertaining like some new textbooks but very interesting. Not the easiest to read.