Provides information on the characteristics, nutritional value, benefits, adverse effects, and uses of a variety of ingredients from aspartame, baking soda and basil to Worcestershire sauce, yeast and yellow dock
"synopsis" may belong to another edition of this title.
This is a well-written guide to food additives. Including cooking and food preparation information about each herb, the entries, alphabetically arranged, provide nutritional, chemical, and medical data. Each section begins with a chart listing the plant's botanical name, common names, native habitat, and medicinal uses. Similar to Ruth Winter's A Consum er's Dictionary of Food Additives (Crown, 1989. 3d ed.), this goes beyond the basics to emphasize information about additives as health products in lengthier, easily accessible, and readable form. This guide adds a special dimension to the ex isting literature.
- Marilyn Rosenthal, Nassau Community Coll. Lib., Garden City,
Copyright 1990 Reed Business Information, Inc.
"About this title" may belong to another edition of this title.
Book Description Facts on File, 1990. Hardcover. Book Condition: New. book. Bookseller Inventory # M0816020086
Book Description Facts on File, 1990. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P110816020086