Science in the Kitchen A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explana
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The book "Science in the Kitchen: A Scientific Study of Food Substances and Their Dietary Properties, Together with a Practical Explanation of the Principles of Healthy Cooking and Many Original, Delicious, and Healthy Recipes" by the author E. E. Kellogg (Ella Earville) is an important source of knowledge about the influence of food on our health. The book provides a detailed scientific analysis of various food products and their beneficial properties, revealing important aspects of dietary nutrition.
The author explains the principles of healthy cooking, emphasizing the importance of preserving the beneficial properties of products during cooking. The book contains a large number of original, tasty and healthy recipes that allow readers to enjoy delicious dishes without harming their health.
"Science in the Kitchen" is not just a collection of recipes, but a valuable reference for anyone interested in a healthy lifestyle and cooking. This book will help everyone understand the importance of rational nutrition and teach how to cook delicious and healthy food for yourself and your family.
GB/642990/R
Data sheet
- Name of the Author
- E. E. (Ella Ervilla) Kellogg
- Language
- English
- Release date
- 2004-05-01
- Title
- 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 - Subject
- Cooking, American
Diet
TX
Vegetarianism
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The book "Science in the Kitchen: A Scientific Study of Food Substances and Their Dietary Properties, Together with a Practical Explanation of the Principles of...