Booklabria

Charts
For authors

Loading this book…

Booklabria

A social home for readers and authors. Discover stories, build a community, and manage every launch from one place.

Closed beta · Free for readers

Apps for iOS and Android are on the way.

Read

Explore books
Authors
Charts

Publish

For authors
Plans & pricing
Join free

Company

Help center
Community guidelines
Privacy
Terms

Language

Color mode

Understanding Food by Amy Christine Brown · Booklabria

Explore books
Amy Christine Brown
Understanding Food

CookingFood

Understanding Food

by Amy Christine BrownNot on Booklabria yet

No ratings on Booklabria yet·Be the first to rate it

Want to read this?

Join free to shelve it and hear when an author offers free copies.

Join free

No one on Booklabria has shelved this yet.

First published: 2003
Language: English
Editions: 5

At a glance

A book by Amy Christine Brown, first published in 2003. Open Library records 5 editions, all in English; the newest is from Wadsworth, 2023.

Subjects: Cooking
Food
Nutrition
Food industry and trade
Food service

Content notes

No content warnings recorded yet. Catalogue records don't include them, which doesn't mean the book has none.

No description is on record yet. Read about it on Open Library(opens Open Library)

Related bookssharing subjects with this book

Fundamentals of Meal Management
Margaret McWilliams

Salt Sugar Fat

Michael Moss

The Food Matters Cookbook

Mark Bittman

Introduction to food engineering

R. Paul Singh

The Vegetarian Myth

Lierre Keith

Food Science

McGraw-Hill

Death by food pyramid

Denise Minger

Professional cooking

Wayne Gisslen

Food Facts and Principles

Shakuntala

Food and beverage service

D. R. Lillicrap

The theory of catering

Ronald Kinton, Victor Ceserani, D. Foskett

The American way of eatingTracie McMillanMcMillan

The American way of eating

Tracie McMillan

Reviews

No reviews on Booklabria yet. The first one starts the conversation here.

Book data and covers from Open Library (openlibrary.org).

Editions

The most complete records first.

Editions and their details come from Open Library, as its contributors recorded them. Publisher names are shown as recorded. See this book on Open Library(opens Open Library)