Since this text-book also contains all the basic information needed by the designing engineer, it recommends itself as a guide and reference for practicing engineers.
HENRY N. MICHAEL.
PRINCIPLES OF FOOD FREEZING, by Willis A. Gortner and others. 281 pages, illustrations, 14 X 22 cm. New York, John Wiley & ."ions, Inc., 1948. Price, $3.75 The treatment of foods prior to freezing, the care and operation of the freezing equipment, the temperature of storage, and the thawing and cooking procedures used in the kitchen are all important factors in determining the nutritive value of the product as it reaches the table. The proper procedures are not difficult but the extent to which they are understood and applied will determine the success of the consumer experiments now being made. This timely book deals with all the aspects involved--from the raw materials to the finished product. It is technical in the sense that it explains the biochemistry and nutrition in freezing, storage, and cooking processes, and deals with engineering principles involved in the construction and operation of the equipment. In this connection numerous references are given. The food packer and locker operator will profit from this information. However, the book should prove of equal value to the intelligent homemaker, who although not interested in the chemical or engineering bases, may want to be able to select the proper equipment and carry out the cooking processes which will insure the best results. For this latter use the information is presented in easily understandable language.
HENRY N. MICHAEl..