canning and preserving

This annoying book is poorly written, sloppy intellectually, and poorly formatted. It is used as a college food science textbook and the workbook is a separate purchase. Too bad because the workbook is well written, well organized, and thoughfully put together. This book assumes a year of recent college chemistry. It lacks a glossary and serviceable index; but that seems unimportant when you consider the frequent contradictions and misinformation on things like the ratios of ingredients in self rising flour. AURGH! The authors are clearly not writers and the publisher clearly does not care to adequately edit this book for information, style, or presentation. Given the topics this text covers, it is hard to imagine how anyone could have done such a pitiable job. Food and food science should be exciting subjects. All I can say is the authors must have enormous egos. Shame on the authors... They must have gotten degrees from colleges that did not have an English requirement. When you get this text, buy an additional book to have something enjoyable to read.