LEARNING SCIENCE THROUGH COOKING

by Barbara Davis ‧ RELEASE DATE: June 12, 1964

With as much attention to the whys as the hows of cooking, the author adds scientific insights to the run-of-the-mill recipes to be found in most junior cooking classes. In describing how heat or dilution break down starches to digestible points, or the chemical action of yeast, or the effects of fat on cooking and on contours, the author emphasizes the recipe as an effective, easily achieved and edible scientific experiment. There is a short section on which foods go together and why, as well as which flavors enhance each other. The directions are step-by-step and the clear illustrations by Diana Medworth are labelled.

Pub Date: June 12, 1964

ISBN: N/A

Page Count: -

Publisher: Sterling

Review Posted Online: N/A

Kirkus Reviews Issue: June 1, 1964

Categories: NONFICTION