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Cooking With Inside Information

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by Joy Renkins
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Cooking With Inside Information by Joy Renkins

It is not enough that good and proper food material be provided; it must have such preparation as will increase and not diminish its alimentary value. The unwholesomeness of food is quite as often due to bad cookery as to improper selection of material. Proper cookery renders good food material more digestible. When scientifically done, cooking changes each of the food elements, with the exception of fats, in much the same manner as do the digestive juices, and at the same time it breaks up the food by dissolving the soluble portions, so that its elements are more readily acted upon by the digestive fluids. Cookery, however, often fails to attain the desired end; and the best material is rendered useless and unwholesome by a improper preparation.

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Ebook Details
Size: 68 KB
Date published:   2015
ISBN: 9781329777354 (DRM-EPUB)

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Read Aloud:  not allowed

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Nonfiction > Cooking

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Nonfiction > Pets
Nonfiction > House & Home
Nonfiction > Self
Nonfiction > Cooking
Nonfiction > Art
Nonfiction > Health & Fitness
Fiction > Juvenile Fiction
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Nonfiction > Sports & Recreation
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Nonfiction > Reference

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