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- Pages
- 349
About this book
Flavor, says Henry T. Finck, should guide how Americans eat and cook, and good taste and good health go together. The book, published in April 1913, opens with a chapter on the neglect of cooking in the United States, then turns to the effect of flavor on digestion, the loss of taste in processed foods, and the science of savory cooking. Later chapters tour the cooking of France, Italy, Germany and Austria, Britain and America, and look ahead to cooking schools. It is dedicated to Luther Burbank and Harvey W. Wiley.
Contents
About the author
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Public domain book This work is in the public domain and free of copyright. Anyone may read, download and share it.
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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