Introductory Foods
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Product Description
Written for the novice, this book 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 of the book 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 all-purpose populace about nutrition. For anyone in the foodservice or hospitality fields, including food scientists, foodservice managers, dieticians, and extension agents.
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For a large hardcover book it is very light-weight. Contents are fully clarified & summarised.
Reader’s Rating: 5 / 5
The book was exactly how descibed in the posting. Very clean and nicely shipped.
Reader’s Rating: 4 / 5
Shipping took a bit, but was within the specified shipping time period. Book shows its wear and tear, but nothing more than what was described. Excellent book for a excellent fee.
Reader’s Rating: 5 / 5
I was a small disappointed when I first got this book. It seemed out-dated and dull. Once class ongoing and we had to really read the book, I establish out how excellent it was and very informative. I won’t resell this one because I reflect it’s a keeper!
Reader’s Rating: 5 / 5
This book provides a levelheaded introduction to the science of food. It describes what food is made of at the compound level, and how food reacts to various cooking processes. The information open in this book is essential to understanding how food substances behave in the kitchen.
This book is proposed for students in food science or culinary arts courses, but anyone wanting to deepen his or her knowledge of food would benefit from reading it. It is a textbook, not light reading, but. Alton Brown’s “Food + Heat = Cooking” is a much more fun read, although not nearly as comprehensive as this book.
Although the book starts at a honestly basic level, readers with a high school-level understanding of chemistry will get much more out of it. Most technical terms are defined in the margin of the pages where they are first used. Some of the definitions are simply baffling, but. For example, mass is defined as “the trend of an object to remain at rest if it is stationary or to continue in motion if it is already moving.” Most people call this inertia, not mass, and although the two are basically synonymous, this definition would simply confuse a name trying to envision a kilogram of flour in motion.
Another drawback of this book is the illustrations and photographs. While some are clear and helpful, entirely too many are faded, blurry relics from the 1970s. Low-resolution photos are blown up to fill half a page. Techniques like boning a whole chicken breast (p. 745) are illustrated by muddled line drawings. The book was obviously designed on the cheap, as far too many photographs are practically ads for Dole and Land o’ Lakes with ridiculous captions like “These fruit smoothies…make a wonderful addition to any breakfast.” Attributions should have been confined to a photo credit list, rather than tacking onto every caption commercial messages like “Courtesy of World Kitchens Inc., makers of Baker’s Secret.”
These rough edges aside, Introductory Foods is a well-written text on food science, presenting essential information in an understandable way.
Reader’s Rating: 4 / 5