Science in the Kitchen

Synopsis

Science in the Kitchen is written by E. E. Kellogg, based on her experience in managing the cuisine of Sanitarium and the Sanitarium Hospital, an institution with 500 – 700 inmates. This book explores the much needed and overseen topic of Healthful cookery.

The author mentions in the preface that we must understand that well-selected and scientifically prepared food make us healthy. Blood is made of the food eaten, organs of our body are affected the quality of the blood. While poor food makes poor blood which results poor brain, poor bodies which in effect the low quality functioning of them.

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