I just knew someone would ask and I'm embarrassed to say that I misremembered the title. It's Professional Cookery: The Process Approach by Daniel R. Stevenson

I just knew someone would ask and I'm embarrassed to say that I misremembered the title. It's Professional Cookery: The Process Approach by Daniel R. Stevenson Here's a link https://www.amazon.co.uk/Professional-Cookery-Approach-Daniel-Stevenson/dp/0091583314 https://www.amazon.co.uk/Professional-Cookery-Approach-Danie... It doesn't go into a lot of theoretical detail about food chemistry but it is an eminently practical and down to earth textbook for people who will cook for a living. No frills, no pictures.