Brown's Understanding Food: Principles and Preparation Lab Manual, 5th Edition by Amy Christine Brown (2014) | Food Science Textbook & Workbook for Culinary Students & Professionals | Perfect for Classroom Labs & Home Cooking Experiments

Not what I expected, but interesting.I wanted more straight forward table and charts and chemical analysis on food science to be used as a reference. This is not that. This is more a read cover to cover and you can find most of the information you want but you'd have to sift through the chapters. It is geared toward a student who needs the overview mainly. Don't get me wrong, it does explain things, I just wanted an X=XYZ (tables and measures) quick reference type of book. It has useful information about cost analysis if you're running a business- I am not. It's interesting and I skim it when I have time, but it's not in my reference section of cook books.I gave it 5 stars simply because it was as described, it is interesting as a non-student, and I'm sure more basic valuable to a first year culinary student or someone in a food business.