Science in the kitchen.
Subtitle: 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: By Mrs. E. E. Kellogg, A.M.
Publisher: Health publishing company
Published: 1892
Place of publication: Battle Creek, Mich
Language: eng
Number of pages: 573
Subjects: Cookery, American; Diet; Vegetarianism