| [SALT] || Book: Salt, Margaret Briggs
Pub: Lorenz Books, Anness Publishing, 2013, ISBN: 0 7548 2496 9
|This British book includes the definition of salt, salt throughout history, its industrial uses, the adequate quantities,
salt in customs, religions, and rituals, Cooking with salt including many recipes for curing meat ... |
| [WFIT] || Book: What Food Is That & How Healthy Is It? , Jo Rogers, Chief Nutritionist, Royal Prince Alfred Hospital, Sydney.
Pub: Lansdowne, 1990, ISBN: 1 86302 462 X
| A great starting point to work out nutrients in your food. This Australian book is organised around types of food. It is written in plain English and very nicely presented.
For most items the author includes: Major nutrients, Nutritional information, Description, Origin and history, Buying and Storage, Preparation and use, Processing.
Table of Contents : Vegetables, Fruits, Fungi, Meats, Sausages & Preserved Meats, Poultry & Eggs,
Fish & Shellfish, Breads, Grains & Cereals, Pasts & Noodles, Salt & Baking Agents, Cakes & Pastries, Desserts & Puddings,
Milk Products, Cheeses, Pulses, Seeds & Nuts, Fats & Oils, Herbs & Spices, Dressings & Vinegars, Drinks.