The specialized book "Cooking Oils and Fats" offers a comprehensive analysis of the legal, sensory, and analytical aspects of cooking oils and fats. Written by experts Hans-Jochen Fiebig and Bertrand Matthäus, the book is aimed at professionals and enthusiasts in the fields of technology and IT who wish to engage with the quality and properties of cooking oils and fats. The content is clearly structured and provides both theoretical and practical insights into the subject. With a solid scientific approach, the various facets of cooking oils and fats are illuminated, making the book a valuable resource for students, researchers, and practitioners.