Food Laws and Regulations

Time Magazine called him the world's greatest chef. In fact, anyone who knows anything about cooking knows all about the master chef whose magic is responsible for Modern Gastronomy: A to Z. In less than a year, this CRC Press lexicon of culinary chemistry has already become a bestselling classic.

On sabbatical from his Catalan restaurant, Adrià is currently teaching the science of cooking at Harvard University.

Read more about the fascinating Ferran Adrià.

Or visit Ferran Adrià's YouTube Channel.

Congratulations to CRC Press author Fidel Toldrá, named 2010 American Meat Science Association Distinguished Research Award recipient.

Partnering with Leo Nollet, in 2010, Dr. Toldra published:
Sensory Analysis of Foods of Animal Origin
Safety Analysis of Foods of Animal Origin

They are currently working on these titles for 2011:
Handbook of Analysis of Edible Animal By-Products
Food Analysis by HPLC, Third Edition

T & F Journals

You can access sample editions and free articles from the home pages of most Taylor & Francis journals, including:

Critical Reviews in Food Science and Nutrition
Free Access to Top 10 Highly-Cited Articles!

Looking for a complete online reference library on food science and nutrition?

Our award-winning CRCnetBASE collections provide online access to full libraries of subject-specific handbooks and references

• FREE Trials are available for institutions and libraries
• Individual users can purchase single eBooks as well as chapters
• You can even build your own book shelf or library

STAY CONNECTED

Sign up to receive CRC Press' First Look eAlerts, special discounts and promotions!

Like us on Facebook, join our LinkedIn Group, or follow us on Twitter.