Science in the Kitchen by Kellogg, Ella Eaton

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This system of cookery does not consist simple of a rehash of what is found in every cook book, but of new methods, which are the result of the application of the scientific principles of chemistry and physics to the preparation of food in such a manner as to make it the most nourishing, the digestible, and the most inviting to the eye and to the palate.

This 3rd edition contains the addition of a new chapter presenting a wholly new series of food substances prepared from nuts.

Science in the Kitchen

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This system of cookery does not consist simple of a rehash of what is found in every cook book, but of new methods, which are the result of the application of the scientific principles of chemistry and physics to the preparation of food in such a manner as to make it the most nourishing, the digestible, and the most inviting to the eye and to the palate.

This 3rd edition contains the addition of a new chapter presenting a wholly new series of food substances prepared from nuts.

Additional Information

Author Kellogg, Ella Eaton
Publisher Health Publishing Company
Pages 597
Edition 3RD EDITION
Binding Hard Back
Condition B+
Dustjacket No
Table of Contents

Foods
The Digestion of Foods
Cookery
The Household Workshop
The Grains, or Cereals, and their Preparation
Breadstuffs and Bread-making
Fruits
The Legumes
Vegetables
Soups
Breakfast Dishes
Desserts
Gravies and Sauces
Beverages
Milk, Cream, and Butter
Eggs
Meats
Food for the Sick
Food for the Aged and the Very Young
Fragments and Left-over Foods
The Art of Dining
After Mealtime
A Year's Breakfasts and Dinners
A Batch of Dinners
Nut Foods, and Recipes for their Use

List of Illustrations—33 total

Colored Plates—10 total

Copyright 1892
Year Printed 1898

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