On Food and Cooking

Chapter
10

Cereal  Doughs  and Batters:    Bread,

Cakes,  Pastry, Pasta

Chapter 11 Sauces

Chapter

12

Sugars, Chocolate,  and

Confectionery

Chapter 13 Wine, Beer, and Distilled Spirits

Chapter

14

Cooking Methods and Utensil

Materials

Chapter 15 The Four Basic Food Molecules

Appendix:   A   Chemistry   Primer

Selected    References

Permissions