Understanding Food: Principles and Preparation,   ISBN:9780534506094

Customer Rating: 

This textbook is well written and easy to understand. The information is very thorough and logically grouped together.

Customer Rating: 

I like how this book gives you examples that are recent and really up to date. The author makes it easy to understand the construction and properties of food and parts of food. Plus there are little boxes within each page that further explain vocabulary and had to understand concepts. Also there are just fun pictures that show some fun things about food as well. Overall the book is very informative and easy to read.

Customer Rating: 

The second edition of this book was one of my college texts in 2004. While I didn't find the accompanying lab. manual as helpful, the actual text is great. Brown describes food science in simple language, explaining the reasons behind why cakes crash, why chemical elements in foods react as they do, why high altitude cooking rules differ, ingredient substitutions, etc., but also provides more in-depth chemical and physical explanations as well. It is really fascinating to read through just for fun. If you enjoy experimenting with recipes as I do, you will really appreciate Brown's guidelines. I refer to my copy a lot; her charts and guidelines are incredibly useful.

Customer Rating: 

I have not recieved the book......please someone contact me NOW, this is the 2nd purchase I have made and not recieved my book!
Very Upset!!! Please help me!

Customer Rating: 

All,
I have taken the course that calls for this book. The course..., but this is a very good book. If you're majoring in nutrition/dietetics, do not get rid of this book. It is invaluable.