The Maillard Reaction - by S.E. Fayle, J.A. Gerrard. Royal Society of Chemistry, Cambridge, UK, 2002, pp. 116, ISBN 0-85404-581-3, $89.95 hardback.

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Gums and Stabilisers for the Food Industry, volume 10 - P.A. Williams, G.O. Phillips (Eds.); Royal Society of Chemistry, Cambridge, UK, 2000, 470 pages+ix, ISBN 0-85404-820-0, hardbound £79.50

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Food Emulsions and Foams: Interfaces, Interactions and Stability. E. Dickinson, J.M. Rodrguez Patino (Eds.); Royal Society of Chemistry, 1999, x+390 pages, ISBN 0-85404-753-0, £85

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