Food Formulation and Cooking

This article is an excerpt from The Selection, Combination & Cooking of Foods, Volume II. The authors take a broader, more scientific view of food preparation than that found in traditional books about cooking: "... most contemporary cookbooks are the compositions of the great chefs of the past whose writings were directed toward professional cooks. Training was based on tradi. tion and folklore.... None of these books pre sents the elements of the scientific approach in which knowledge and techniques of application are narrowly defined and exact procedures for mulated." The late Carl Rietz, also author of Volume I, was president of the Rietz Manufac turing Company of Santa Rosa, California and held numerous patents on food processing. Prof. J. J. Wanderstock, co-author of Volume II, in structs classes in Meat, Poultry, and Fish and also in Menu Planning in the School of Hotel Administration, Cornell University. This article is published through the courtesy of the Avi Publishing Company, Westport, Connecticut.