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

A practical manual explains the chemical and physiological principles behind diet and cookery and translates them into methods for preparing wholesome, digestible, and attractive food. It surveys the properties and elements of common foods, digestion and hygiene, proper combinations and proportions, and the role of condiments and variety. It provides science-based guidance on fuels, cooking methods, utensils, kitchen arrangement, and food safety, then applies those principles to numerous recipes and menus, with particular attention to cereals, grains, and simple, healthful preparations for both institutional and household use.