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This book covers the physical, chemical, and microbiological basis of the different methods of food preservation with special reference to the application of three of the most widely used commercial processes : thermal processing, freezing, and dehydration. An overview of curren…
Here the author tells the remarkable story of the rise and fall of the world's great cuisines from the mastery of grain cooking some twenty thousand years ago, to the present. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the…
