THIS book deals with certain branches of the chemistry of foods which have particular interest to students working for the B.Sc. (Household and Social Science) degree of the University of London. It forms a companion volume to that produced by the same authors in 1920 on water, detergents, textiles, fuels, etc. The general treatment is elementary, but the authors have adopted the policy of giving references to standard works wherever possible. In addition to such subjects as milk, edible oils, foods their analysis and calorific value, raising agents, vinegar and preservatives (subjects which are found generally in food analysis books), a separate chapter on the cooking of foods is included. In introducing this somewhat novel subject in an elementary text-book, it is explained that this operation is still primarily an art and not a science, and that our knowledge of the chemistry and physical changes which take place in the preparation and cooking of foods is at present very meagre. Nevertheless, the authors in some thirty-five pages have collected a large amount of scientific data on cooking foods and on the use of condiments, and have given an exceptionally good exposition of the subject. Applied Chemistry: a Practical Handbook for Students of Household Science and Public Health. By Prof. C. Kenneth Tinkler Helen Masters. Vol. 2: Foods. Pp. xi + 276 + 3 plates. (London: Crosby Lockwood and Son, 1925.) 15s. net.