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Science in the Kitchen.电子书

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21人正在读 | 0人评论 6.2

作       者:Kellogg, E. E. (Ella Ervilla)

出  版  社:

出版时间:2017-11-28

字       数:103.0万

所属分类: 教育 > 外语 > 实用英语

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  • 读书简介
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The interest in scientific cookery, particularly in cookery as related to health, has manifestly increased in this country within the last decade as is evidenced by the success which has attended every intelligent effort for the establishment of schools for instruction in cookery in various parts of the United States. While those in charge of these schools have presented to their pupils excellent opportunities for the acquirement of dexterity in the preparation of toothsome and tempting viands, but little attention has been paid to the science of dietetics, or what might be termed the hygiene of cookery.
目录展开

PREFACE.

TABLE OF CONTENTS.

LIST OF ILLUSTRATIONS.

INTRODUCTION.

Foods

THE DIGESTION OF FOODS.

COOKERY.

HOUSEHOLD WORKSHOP

CEREALS AND THEIR PREPARATION FOR THE TABLE

BREADSTUFFS AND BREADMAKING

FRUITS

LEGUMES

VEGETABLES

SOUPS

BREAKFAST DISHES

DESSERTS

GRAVIES AND SAUCES

BEVERAGES

MILK CREAM BUTTER

EGGS

MEATS

FOOD FOR THE SICK

FOOD FOR THE AGED AND THE VERY YOUNG.

FRAGMENTS & LEFT-OVER FOODS

THE ART OF DINING

AFTER MEAL TIME

A YEAR'S BREAKFASTS & DINNERS

A BATCH OF DINNERS

INDEX.

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