The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use t

Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on

Today, young cosmetics researchers who have completed their graduate studies and have entered a cosmetics company are put through several years of training befo

A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which

Indian food, like the country itself, varies enormously from region to region, and this book reflects this, with a wide variety of recipes, styles and ingredien