Brown, Amy C. <br/><br/>
Understanding food :  principles and preparation / 
Amy Brown. 
 - 4th ed. 
 - Belmont, CA :  Wadsworth, Cengage Learning,  c2011. 
 - xvii, 625, 13, 2, 2, 3, 2, 5, 8, 1, 19, [16] p. of plates :  illustrations (some coloured) ;  29 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Food science and nutrition -- Food selection -- Food evaluation -- Chemistry of food composition -- Food service -- Food safety -- Food preparation basics -- Meal management -- Foods -- Protein - meat, poultry, fish, dairy, & eggs -- Meat -- Poultry -- Fish and shellfish -- Milk -- Cheese -- Eggs -- Phytochemicals - vegetables, fruits, soups, & salads -- Vegetables and legumes -- Fruits -- Soups, salads, and gelatins -- Complex carbohydrates - cereals, flour, breads -- Cereal grains and pastas -- Flours and flour mixtures -- Starches and sauces -- Quick breads -- Yeast breads -- Dessers - refined carbohydrates & fat -- Sweeteners -- Fats and oils -- Cakes and cookies -- Pastries and pies -- Candy -- Frozen desserts -- Wate - beverages -- Beverages -- Food industry -- Food preservation -- Government food regulations -- Careers in food and nutrition -- Appendixes: Food preparation equipment -- Approximate food measurements -- Substitution of ingredients -- Flavorings and seasonings -- Cheeses -- Common food additives. 
<br/><br/><label>ISBN: </label>9780538734981 0538734981 :  $45-00 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food.<br/>Nutrition.<br/>Food.<br/>Nutrition.