Science in the Kitchen : Important Discoveries and Improvements in the Art of Cooking PDF
by Thomas Hopkins, Mrs. L.A. Hopkins
Part of the American Antiquarian Cookbook Collection series
Description
As the scientific revolution gathered steam in the nineteenth century, advocates of various healthy diet principles and cooking methods used science to justify their claims for new ways of cooking and eating. Dr. T. and Mrs. L.A. Hopkins were among these pioneers, passionately recommending the convenience of adding dry ingredients like baking soda and cream of tartar to flour in advance and keeping a quantity on hand for all household baking needs. They describe the superiority of their prepared flour mixtures (for breads, cakes, etc.) in scientific terms and tell how the interaction of liquids and gases creates lighter or heavier dough depending on the end product.
Information
-
Download - Immediately Available
- Format:PDF
- Pages:40 pages
- Publisher:Andrews McMeel
- Publication Date:15/10/2013
- Category:
- ISBN:9781449435059
Information
-
Download - Immediately Available
- Format:PDF
- Pages:40 pages
- Publisher:Andrews McMeel
- Publication Date:15/10/2013
- Category:
- ISBN:9781449435059