The present volume outlines the chemistry, technology and nutritional quality of the entire range of both primary foods like rice, wheat, milk and vegetable oil, and of more sophisticated processed foods like bread, biscuits, jams, pickles, vanaspati, chocolates, papads, idlis and milk sweets to name but a few. Even a casual dip will serve to show the lively and interesting way in which a tremendous amount of information has been presented for the lay reader.