Ebook859 pages11 hours
Science in the Kitchen
Rating: 0 out of 5 stars
()
About this ebook
The purposes of food are to promote growth, to supply force and heat, and to furnish material to repair the waste which is constantly taking place in the body. Every breath, every thought, every motion, wears out some portion of the delicate and wonderful house in which we live. Various vital processes remove these worn and useless particles; and to keep the body in health, their loss must be made good by constantly renewed supplies of material properly adapted to replenish the worn and impaired tissues. This renovating material must be supplied through the medium of food and drink, and the best food is that by which the desired end may be most readily and perfectly attained. The great diversity in character of the several tissues of the body, makes it necessary that food should contain a variety of elements, in order that each part may be properly nourished and replenished.
The Food Elements.â The various elements found in food are the following: Starch, sugar, fats,....
The Food Elements.â The various elements found in food are the following: Starch, sugar, fats,....
Related to Science in the Kitchen
Related ebooks
Science in the Kitchen Rating: 0 out of 5 stars0 ratingsScience in the Kitchen": 'A Scientific Treatise on Food Substances and Their Dietetic Properties' Rating: 0 out of 5 stars0 ratingsScience In The Kitchen Rating: 0 out of 5 stars0 ratingsA Handbook of Invalid Cooking: For the Use of Nurses in Training, Nurses in Private Practice, and Others Who Care for the Sick Rating: 0 out of 5 stars0 ratingsThe Making of a Chef: Mastering Heat at the Culinary Institute of America Rating: 4 out of 5 stars4/5KitchenWise: Essential Food Science for Home Cooks Rating: 3 out of 5 stars3/5The Hygienic Cook Book Rating: 0 out of 5 stars0 ratingsMiss Beecher's Domestic Receipt Book: Designed as a Supplement to Her Treatise on Domestic Economy Rating: 0 out of 5 stars0 ratingsWoman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads Rating: 0 out of 5 stars0 ratingsThe Library of Cookery Rating: 0 out of 5 stars0 ratingsDominating the cuisine Rating: 0 out of 5 stars0 ratingsTwenty-Five Cent Dinners for Families of Six Rating: 0 out of 5 stars0 ratingsSchool and Home Cooking Rating: 0 out of 5 stars0 ratingsThe Chemistry of Cookery Rating: 0 out of 5 stars0 ratingsA Handbook of Invalid Cooking: For the Use of Nuand Others Who Care for the Sick Rating: 0 out of 5 stars0 ratingsThe Bread & Biscuit Baker's And Sugar-Boiler's Assistant Rating: 0 out of 5 stars0 ratingsA Comprehensive Guide-Book to Natural, Hygienic and Humane Diet Rating: 0 out of 5 stars0 ratingsThe New Atkins for a New You Cookbook: 200 Simple and Delicious Low-Carb Recipes in 30 Minutes or Less Rating: 5 out of 5 stars5/5The Suffrage Cook Book Rating: 0 out of 5 stars0 ratingsEating In by Design: The Essential Guidebook to Redesign Personal & Planetary Health from Home Rating: 0 out of 5 stars0 ratingsThe Good Housekeeping Cookbook: 1,275 Recipes from America's Favorite Test Kitchen Rating: 0 out of 5 stars0 ratingsJacques Pépin Quick & Simple Rating: 0 out of 5 stars0 ratingsA Guide to Modern Cookery - Part I Rating: 5 out of 5 stars5/5Introduction to Food Science: An Overview: A Kitchen-Based Workbook Rating: 0 out of 5 stars0 ratingsFermentation: River Cottage Handbook No.18 Rating: 0 out of 5 stars0 ratingsClayton's Quaker Cook-Book: Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes Rating: 0 out of 5 stars0 ratingsCassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet Rating: 0 out of 5 stars0 ratings
Courses & Dishes For You
Taste of Home Copycat Restaurant Favorites: Restaurant Faves Made Easy at Home Rating: 4 out of 5 stars4/5One Bowl Meals Cookbook Rating: 4 out of 5 stars4/5The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking Rating: 5 out of 5 stars5/5Tartine Bread Rating: 4 out of 5 stars4/5Cooking at Home: More Than 1,000 Classic and Modern Recipes for Every Meal of the Day Rating: 5 out of 5 stars5/5The Tucci Table: Cooking With Family and Friends Rating: 5 out of 5 stars5/5Joy of Cooking: 2019 Edition Fully Revised and Updated Rating: 4 out of 5 stars4/5The "I Don't Want to Cook" Book: 100 Tasty, Healthy, Low-Prep Recipes for When You Just Don't Want to Cook Rating: 5 out of 5 stars5/5DIY Sourdough: The Beginner's Guide to Crafting Starters, Bread, Snacks, and More Rating: 5 out of 5 stars5/5Seriously Good Salads: Creative Flavor Combinations for Nutritious, Satisfying Meals Rating: 4 out of 5 stars4/5The Instant Pot® Meals in a Jar Cookbook: 50 Pre-Portioned, Perfectly Seasoned Pressure Cooker Recipes Rating: 4 out of 5 stars4/5Korean Home Cooking: Classic and Modern Recipes Rating: 5 out of 5 stars5/5Salad of the Day: 365 Recipes for Every Day of the Year Rating: 4 out of 5 stars4/5Taste of Home 5-Ingredient Cookbook: 400+ Recipes Big on Flavor, Short on Groceries Rating: 5 out of 5 stars5/5Betty Crocker Lost Recipes: Beloved Vintage Recipes for Today's Kitchen Rating: 4 out of 5 stars4/5The Dutch Oven Cookbook Rating: 4 out of 5 stars4/5From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over Rating: 4 out of 5 stars4/5Ninja Creami Recipes: Easy, Delicious and Creamy Recipes to Enjoy from Smoothies, Sorbets, Ice Creams to Milkshakes Rating: 0 out of 5 stars0 ratingsThe Breakfast Bible: 100+ Favorite Recipes to Start the Day Rating: 4 out of 5 stars4/5Artisan Pizza and Flatbread in Five Minutes a Day: The Homemade Bread Revolution Continues Rating: 5 out of 5 stars5/5Freezer Meals: 50 Essential Recipes for Today's Busy Cook Rating: 4 out of 5 stars4/5Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year Rating: 4 out of 5 stars4/5Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries Rating: 5 out of 5 stars5/5
Reviews for Science in the Kitchen
Rating: 0 out of 5 stars
0 ratings
0 ratings0 reviews
Book preview
Science in the Kitchen - Mrs. E. E. Kellogg
2^ book_preview_excerpt.html }Gݫgf; )J$"g&h
F7C $sNfU5.(Į.;O~yW_?[}W_~uWo~|ۯ?7__]MwXquW^mnvUi\T
ݪVMo֫w~VulU:xf_}cjznޭiՌgWC=TScOX]dngcۉoܭmSwS;ګ>WnWzz>p;Xv͡|[ԩq96]8cm{Dyvh[ULM={RUmW~m=k4q6і--F{=Uq"չڶ`w?{mScoVp:nwvkc-.z4`ϧyܶ=:~G:ڪ3OoqzmW~"]+|dk{}XvRەXWԟq.M.X?'Wi#ɩUgԾMکj;s>E-?tF
9:U;6Wr-ܖ}SkpIyp]Ǻ]1N7=\mL<aoC5pF+o*\~٩+=Vn]m1H]=nfcu5RcNs8\ٸk,
VQ7-͎x)$ءv8;z6V-lGk[0N7PS5FҜNx`Ok؏&xzxznȐ4H6z+Lׯ:[,;cp"lkI\v8R{VeK?I0Λ_NF!K&{yu7.&VdTr}$szcRvcwcE. Cp<{]%յ]y+m|' ߶m@e:Wv;uu|FowcnCEjxzΕ
:-j+r`+3hfI''Ua߰(,WN27\ۄxђLF
O}El>Viݜۤbۍ)yH&>L_L8RI5psgڞPoIy)S3pj>:>aQhKBL=FUOɦ$dG
n[WjjO3&k&ңvPD1ly!]k-v@iv&/@P
/Y>ۖ)
Vl W-vk\aO]cy|r7os@;־[s׀NF6470j?yu1Kj:%B'vx܆j0꽪`1Pnqe|:m`5gdiiT4;$xaRڔ;Wؼq<+%M
dIT[YkstaR¶>76mbc6V%TPa]A#U2>Ǖ"@cMHC^b"3ΐz(;|)\$2ur$`W@ڌJ$ՍJ0Fu\k>Ŷ.4m̽9eMط,t,lvyXimb -ii._j;bڄH})(OjZ.d#\h4&z4=ɔY 'Im|
Ϋ2paF
ӑpʾhpMwoCƙ =~.ZklhU!#?SK?/4)5uY"0)¶OAC
zvIh؈oOw1Z#m/14i\+KP2FT3nfS>Ո-vAvDrkzV2YzZ{43@b>0]n1S0 oU1Df۱;?g{Mk}ŝd|ۊ.Cx?I+q.LJZN'uF3EӍ0>Zeؘ}JKxąú|ۃ[`,}?{tJ#W<ddٝ)dl1"&)#
r$։Afa{B)w}-s
xp
!-0fk2
N|~/7][Ӎ2eQps9\$$>1C1K2|1i'Ip-=
f]))6t$9|1k`>|#ͤ#<1۾cц'ggWkט>83/=dZǑn@hތV'R'7oΣ}g6E0Pw"`u-!\(~''
ֳ~#7
RЅBS?)ſ2
O}&''V{}:5.\b
Cwq?VC0BtSplR`.9}IG=^FZ|L^㦎ײ8kzd2RK,̩,3}Eԁ3֙:$fS~`&[aXCA"`O*oJ
W;(ō+y!Wv ? Q̳;U0Uh!݈EٟA\j3`l}g$-D hMb}91F~pz7ߦs|Y2S6v^Oۯߥt×6;lq[ܲkNg͏>r>|f$?vivSL|?_v2 όFͩ?=?W9|E_ ̠c>a08 ɛ>~eLTB@GKXUF$+Fv5R^Ӵ 1!v5IW8fٮ0ä5|XŃJSR
ZJ):