Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers such pesky, niggling questions as “Is the quality of beer really affected by the type of water used?” and “Processed foods: good or bad?”
With a huge and growing interest in the science of food, this book — formatted in 60 bite-sized chunks — is a treasure trove of knowledge and practical information.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything