On Jun 28, 2:34*pm, Mark Thorson > wrote:
> Sqwertz wrote:
>
> > Recent acquisitions. *These are not your typical Rachel Ray or
> > Emeril Lagasse books you find in used and second-hand bookstores.
>
> [. . . ]
>
> > Food Processing Technology, 2nd Edition
> >http://www.amazon.com/Food-Processin...ples-Practice/...
> > Everything you never knew you didn't even care about, in
> > excruciating detail. *OK, this one be a little dry for some of you.
> > But it was really cheap.
>
> I'll have to check that one out. *First, I'll have
> to check that I don't already have it. *Don't you
> hate when you buy a book, and discover you already
> have a copy? *That's happened often enough to me
> that I've gotten more careful about it.
>
> Food books are about a third of my vast book
> collection, and of that almost none are books
> intended for the home cook. *Almost all of my
> food books are about industrial food technology.
> I learn so much more from them. *None of them
> assume you're an idiot. *All of them assume
> basic knowledge in chemistry, engineering, etc.
> They get right to the point really fast, then
> tick off all the information you need to know
> if you're working in the branch of food science
> they're describing. *They don't waste your time
> with romantic descriptions of the last time they
> toured the south of France or any useless crap
> like that. *They don't waste precious space with
> sumptuous photographs of food, except for the
> two books I have specifically on the subject
> of food photography.

Look here, Mark! I LIKE those books with "romantic descriptions of
the last time they toured the south of France" and " . . . sumptuous
photographs of food"! Especially with a really good writer: John T
Edge, Calvin Trillin, St. Julia-Child of God, or the Sterns. Better
than novels. Only problem is you have to read them while your eating
or immediately after a meal!
Lynn in Fargo