Suggestions Regarding the Cooking of Food (Classic Reprint) - Couverture souple

College, Pomona

Couverture souple

ISBN 10 : 1440052646 ISBN 13 : 9781440052644

Editeur : Forgotten Books, 2018

Synopsis

Unlock the science behind everyday cooking and learn how to prepare nutritious, affordable meals with confidence.

This practical guide applies nutritional insight to real kitchen tasks, showing how to balance protein, fats, and carbohydrates while making cooking more economical and less wasteful. It also examines how heat, fuel, and equipment affect flavor, texture, and nutrition. This edition highlights usable methods, from evaluating common foods by their energy value to planning meals that meet daily needs. It discusses why certain cooking approaches work best, and how thoughtful equipment choices can transform home cooking without sacrificing taste or variety.

• Clear explanations of nutrition basics and how they relate to daily meal planning
• Practical guidance on choosing and using cooking tools to save energy and reduce waste
• Examples of traditional methods and modern adaptations, including the Aladdin oven concept
• Ideas for economical, reliable meal preparation that still delivers flavor and nutrition

Ideal for readers who want a steady, science-based approach to everyday cooking and cost-conscious meal planning.

A propos du livre

Présentation de l'éditeur

The argument on which I have based this recommendation is that science and invention have, up to this time, been almost exclusively devoted to the production and distribution of food material, while the science of consumption, which includes the conversion of the food material into food, has been almost wholly neglected. Within the last few years public interest has been aroused on this matter and the most urgent efforts are now being made to improve the nutrition of the people of this country. We now enjoy the greatest abundance of the best food materials at the least cost,- but in common practice this food material is subjected to the very worst methods of cooking that can be conceived. Hence arises a monstrous waste of energy which might be readily saved, and I can conceive of no better place to make a beginning than at the agricultural experiment stations. I think there should be one or two food laboratories in which the highest scientific work may be conducted corresponding to that in Germany, where the greatest progress has been made; while, on the other hand, at the agricultural experiment stations arrangements may be made at very little cost for testing, in common practice, the application of the scientific data developed in the laboratory. Mrs. Ellen H. Richards has kindly contributed some valuable introductory statements regarding the nutritive value of common food materials. I hope that these efforts may be of service and that in this way the crude beginnings that I have made in the application of scientific principles to t-k-e construction tud use of cooking apparatus may be developed so as to become an art readily applied by intelligent persons everywhere., EDWARD ATKINSON. BOSTON, MASS., June 15, 1894.
(Typographical errors above are due to OCR software and don't occur in the book.)

About the Publisher

Forgotten Books is a publisher of historical writings, such as: Philosophy, Classics,

Détails de l'édition

• Éditeur: Forgotten Books
• Date d'édition: 2018
• Langue: anglais
• ISBN 10: 1440052646
• ISBN 13: 9781440052644
• Reliure: Broché
• Nombre de pages: 37
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