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...dp/0895736098/
> 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.

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