BOOK REVIEWS

BREAKFAST CEREALS AND HOW THEY ARE MADE, 2nd ed. Robert B. Fast and Elwood F. Caldwell, eds. American Association of Cereal Chemists, 3340 Pilot Knob Rd., St. Paul, MN 55121-2097 (call 651-454-7250 or 800-328-7560; fax 651-454-0766; E-mail: [email protected]; Web site: www.scisoc.org/aacc/bookstore). ISBN: 1-891127-15-2. 2000. 562 pp. $139.

Ready-to-eat breakfast cereals (RTE) have become increasingly popular for well over a century, spilling over from the original “health food” into the convenienc…