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

About this book

"Science in the Kitchen" by E. E. Kellogg is a groundbreaking scientific treatise penned during the late 19th century, revolutionizing culinary practices. Delving into the intricate world of food substances and their dietetic properties, this document uniquely combines theoretical principles with practical healthful cookery insights. Ideal for nutrition enthusiasts and aspiring chefs, it offers a treasure trove of original, palatable recipes that promote wholesome living. Kellogg's work sheds light on the crucial link between food preparation, health, and nutrition, making it a must-read for anyone seeking to enhance their culinary knowledge and well-being. Dive into this culinary masterpiece to uncover the secrets of balanced and nourishing cuisine.