"Science in the Kitchen" by E. E. Kellogg, likely written by Ella Ervilla Kellogg, is a book that bridges the gap between science and cookery. Here's a breakdown of its key aspects:
- Scientific Approach to Food: The book takes a scientific viewpoint, explaining the properties of different food substances and their impact on health. This sets it apart from traditional cookbooks that focus solely on recipes.
- Healthy Cookery Principles: Kellogg outlines the principles of healthy cooking, likely emphasizing proper techniques for preserving nutrients and maximizing the nutritional value of meals.
- Wholesome Recipes: The book offers a collection of original recipes that are not only delicious but also designed to be nutritious and promote good health.
- Variety and Practicality: Expect a wide range of recipes, from simple to more elaborate, catering to different dietary needs and preferences while remaining practical for home cooks.
- Focus on Dietetics: Kellogg, likely a dietitian or nutritionist, might delve into the specific dietary needs of individuals and offer guidance on creating balanced meals.
Overall, "Science in the Kitchen" is a unique cookbook that combines scientific knowledge of food with practical cooking techniques, aiming to empower readers to prepare delicious and nutritious meals for themselves and their families.
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