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The book brings together both the biological and engineering aspects of cereals in a very competent manner. Since the subject matter is tackled from a global point of view, it will find relevance in any part of the world, especially as this edition covers sorghum and millet in addition to rice and maize. It is an ideal textbook for any student in food science or technology as well as agriculture, agricultural engineering, nutrition and biology. It contains a very useful list of references at the end of every chapter, and bristles with facts, figures and statistics. The largest section of the book deals with wheat in terms of production, processing, food products, nutrition and food technology. Many of the techniques for both food and drink products are referred to including extrusion, fermentation and bread making, although little detail is given of on-farm storage and handling technology. Other cereals are covered in much less depth which makes the book more appropriate to the reader from temperate climates, but nevertheless to find a book which covers such a wide range of crops in this detail is most unusual. It is a very useful reference book and, although not unique in its field, is certainly one of the best.

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