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- Pages
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About this book
Food and Flavor by Henry T. Finck was published in April 1913 and is dedicated to Luther Burbank and Harvey W. Wiley. The contents list begins with "Ungastronomic America," followed by chapters titled "Vital Importance of Flavor," "Our Denatured Foods" and "The Science of Savory Cooking."
In one passage the writer describes Italian cooking, where cheese is an ingredient in many cooked dishes that take the place of meat, and cites a government Farmers' Bulletin on cheese and its economical uses, with figures on protein and fuel value compared with beef. Another passage describes the Paris Halles, with flowers mixed in among the stalls, strawberries, and a block devoted to bleuets. Notes in the book refer to other Farmers' Bulletins, on corn and on cereal breakfast foods.
Contents
About the author
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Book facts
- Author
- Henry T. Finck
- Reading time
- About 10 hours
- Pages
- 349
- Language
- English
- Genre
- Cook Books
- Formats
- PDF, EPUB, Read online