Abstract
Most of the books which I would select have already been chosen, but if I were cast upon a desert island, I would find myself at something of a loss without Lawrie's Meat Science, Pergamon Press, 2nd Edition, 1974 and Kent's Technology of Cereals. I would also like to have a copy of a very old‐fashioned book, The Nation's Food by Bacharach and Rendle, S.C.I., 1946 with me. What a pity this book can't be updated! It contains such a valuable collection of data which are nowhere else so conveniently displayed and arranged. Of course, I would have to have a biochemistry text and for this I would take the 4th Edition of White, Handlers and Smith's Principles of Biochemistry published by McGraw Hill.
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