Science in the Kitchen (1893), a scientific treatise on food substances and their dietetic properties, together with the principles of healthful cookery, and a large number of original, palatable and wholesome recipes
Mrs. E.E. Kellogg
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"The interest in scientific cookery, particularly in cookery as related to health, has manifestly increased in this country within the last decade as is evidenced by the success which has attended every intelligent effort for the establishment of schools for instruction in cookery in various parts of the United States. While those in charge of these schools have presented to their pupils excellent opportunities for the acquirement of dexterity in the preparation of toothsome and tempting viands, but little attention has been paid to the science of dietetics, or what might be termed the hygiene of cookery."