Science in the Kitchen

A slice of zwieback becomes the basis for a surprising range of breakfast dishes in E. E. Kellogg's household cookbook. Fruit dressings, stewed celery, lentils and hot cream offer different ways of preparing and serving toast. Instructions pay close attention to texture, including how much liquid bread should absorb and when a little crispness should remain.

Beyond breakfast, the contents cover fruit, nuts, legumes, vegetables, soups and desserts, alongside methods for keeping and preserving ingredients. Discussions of digestion and food composition place the recipes within the author's approach to diet and vegetarian cooking. Readers interested in the history of home cooking will find both familiar ingredients and older preparations, with specific directions for using a colander, thickening sauces and combining dried fruits. The book offers a detailed view of a kitchen where food preparation and ideas about health are closely connected.