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Science in the Kitchen: A Scientific Treatise On Food Substances and Their Properties Together with

by Science in the Kitchen: A Scientific Treatise On Food Substances and Their Properties Together with Wholesome Recipes

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Description

This book is a scientific treatise on food substances and their properties, together with a practical explanation of the principles of cookery, and a large number of original, palatable, and wholesome recipes.


Ella Eaton Kellogg was an American pioneer in food who taught and wrote on the subject.


She was educated in Alfred University. In 1875, Kellogg visited the Battle Creek Sanitarium, became interested in the subjects of sanitation and hygiene, and a year later enrolled in the Sanitarium School of Hygiene.

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Product Details

  • Feb 28, 2024 Pub Date:
  • 9781835520550 ISBN-13:
  • 1835520553 ISBN-10:
  • English Language