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 E. E. Kellogg

[54]

Fats;

[26]

effects of cooking upon; [53]

Fatty matter;

[42]

Fermentation;

[118]

the different stages of; [119]

temperature for; [121]