You are doing a real service for the food industry, and the world.
Any chance of a companion volume with illustrative recipies in it?
Alas, the UK edition is not due for another few weeks, so I don't know if this is already answered in your book...
With the current trend to long time low temperature cooking of meats, I wonder if you could point me to any references to work on time/temperature profile needed to ensure sterility. I've seen mention of work at the University of freading, but I can't find the source, that says things like 12 minutes at 60C, but 45 minutes at 58C. I'd like an authoratative source that I can show the food police, who would otherwise insist on restaurants and institutions serving overcooked beef.
Edited by jackal10, 10 November 2004 - 02:30 AM.