Science in the Kitchen by E. E. Kellogg
(5 User reviews)
408
Kellogg, E. E. (Ella Ervilla), 1853-1920
English
"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 cookery, backed by scientific principles, and giv...
for an exploration of how modern science can transform traditional cooking methods. It discusses the increasing interest in scientific cookery and dietetics, as reflected in the establishment of cooking schools. The author highlights the inadequacies of conventional methods and emphasizes a systematic approach to the preparation of food, aiming for simplicity and nutritional value. Mrs. Kellogg outlines the need for a scientific understanding of food along with practical advice on cooking and dietary combinations, indicating a shift from mere culinary skill to informed, health-oriented practices. (This is an automatically generated summary.)
Andrew Harris
4 months agoI didn't expect muuch, but the author's voice is distinct, making the complex topics easy to digest. I appreciate the effort put into this.
Carol Thompson
5 months agoThis quickly became one of those books where the tone remains consistent and professional throughout. Time very well spent.
Elizabeth Williams
2 months agoI went into this with no expectations and the translation seems very fluid and captures the original nuance perfectly. An excellent read overall.
George Rivera
1 month agoI approached this with an open mind and the structure supports both quick reading and deep study. Don't hesitate to download this.
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Lucas Miller
2 months agoI didn’t realize how engaging this would be until the character development is subtle yet leaves a lasting impact. A true masterpiece of its kind.