Science in the Kitchen

<p>This book is a scientific treatise on food substances and their properties together with a practical explanation of the principles of cookery and a large number of original palatable and wholesome recipes.</p><p><br></p><p>Ella Eaton Kellogg was an American pioneer in food who taught and wrote on the subject. </p><p><br></p><p>She was educated in Alfred University. In 1875 Kellogg visited the Battle Creek Sanitarium became interested in the subjects of sanitation and hygiene and a year later enrolled in the Sanitarium School of Hygiene.</p><p> </p>