A unique plant on many levels, the distinctive properties of the Jerusalem artichoke, or Helianthus tuberosus L., present novel answers to some of today's most

This is the first book to explore the science underlying the Jerusalem artichoke, which is also known as Helianthus tuberosus L. and it is attracting increasing

The topics dealt with in this book cover a broad range of disciplines, such as agronomy and processing; analysis; chemistry and non-food applications; biochemis

Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce cause