A Guide to the Selection, Combination, and Cooking of Foods

Octavo. In two volumes. 395 and 442 pp. In our country, almost shameful abundance, the great majority of Americans go through life without experiencing a single, technically evaluated, good, representative dinner. We are accustomed to quantity rather than quality. We have always learned to eat what mom or grandma made and how they did things. Most people feed. They do not eat or dine. This volume introduces and discusses the sciences directly related to food selection and combination. Volume 2 is based on a broad scientific base, describes the historical and regional development of food patterns and traditions and concentrates on formulation in food preparation. Emphasis is given to the basic chemistry and physics of food "behavior" and to flavor control. An important set bound in blue cloth lettered in blind, spine lettered in gilt with title blocked in light blue. Near fine with very minor spots of rubbing, without names or bookplates.