Understanding Food: Principles and Preparation

Use this book and cooking school. Love the basics

book was a bit more worn than expected, but is quite servicable

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.

Easy to understand and read but very long and detailed.

Th ebook is in excellent shape and has the same content than the previous edition. I've saved a lot of money by getting this book as opposed to the new one of the latest edition!

This book helped me to be the great chef that I am today because it taught me the basics.. excellent

amazing and easy recipes

I found a lot of information I needed to know. I like this book.

According to description. Very satisfied.