Book0 • 300+ pages • 5+ hours reading time
Science in the Kitchen: A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes
3.2/5(1930 ratings)
Cooking, American•Diet•Vegetarianism
About this book
"Science in the Kitchen" by E. E. Kellogg is a scientific treatise that was written during the late 19th century. This work delves into the art and science of dietary practices, exploring the relationship between food preparation, health, and nutrition. The book likely covers principles of healthful...
Language
English
Publisher
Project Gutenberg
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Unknown
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3.2
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