2000 Useful Facts About Food
By Culinary Arts Institute & Ruth Berolzheimer
- Release Date: 2018-11-27
- Genre: Cookbooks, Food & Wine
Description
Note: This edition of 2000 Useful Facts About Food has been updated to include Metric equivalents.
“It’s all in knowing how” is the way our grandmother phrased it as she passed her kitchen and marketing lore on to her daughter. But granddaughter has an opportunity to acquire this information from more accurate if less colorful sources. Food laboratories, chemical laboratories, heating and refrigerating laboratories as well as the great testing kitchens both commercial and governmental—all these and more put their findings at her disposal. Sometimes those findings have to be interpreted, sometimes they must be added up and sometimes rearranged but all of them will be needed at one time or another in the variety of activities that go into feeding a modern family and all its guests. To provide those facts in accessible and readily understandable form is the mission of this book.
