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.
By Mrs. E. E. Kellogg, A.M.

Description

Main Author

Kellogg, E. E. (Ella Ervilla)

Language(s)

English

Published

Battle Creek, Mich., Health publishing company [c1892]

Subjects

Vegetarianism.
Diet.
Cooking, American.

Physical Description

573 p. illus., plates (part col.) 23 cm

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