Nason, Edith H.

Introduction to Experimental Cookery

New York: McGraw Hill, 1939.

First Edition. Hardcover. Near fine. 317 pp, with index, tables, and a few illustrations. One tiny spot on front cover, else a fine copy. Part of the McGraw Hill Home Economics Series and intended "primarily for students who will meet food problems in their professions but who are not primarily interested in food research for its own sake." Includes chapters on acidity, flavors, jellies, foams, emulsions, "new concepts of proteins," eggs and egg cookery, flours, batters and doughts, crystallization, fruits and vegetebles, and meat cookery.

Item #23910

Price: $65.00