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Science applied to meat cookery an interview between Miss Ruth Van Deman and Miss Lucy M. Alexander, Bureau of Home Economics, delivered in the Department of Agriculture period of the National Farm and Home Hour, broadcast by a network of 47 associate NBC stations, Tuesday, February 28, 1933 by Ruth Van Deman

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Published by United States Department of Agriculture in [Washington, D.C.] .
Written in English

Subjects:

  • Cooking (Meat),
  • Radio addresses, debates

Book details:

Edition Notes

Other titlesNational farm and home hour (Radio program)
SeriesRadio talks : household calendar / Bureau of Home Economics
ContributionsAlexander, Lucy M., United States. Department of Agriculture. Radio Service, United States. Bureau of Home Economics
The Physical Object
Pagination2 p. ;
ID Numbers
Open LibraryOL25673374M
OCLC/WorldCa898145491

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A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes 3/5(3). The super-science-y Modernist Cuisine is about $ and 50 pounds too much cookbook for me, and as brilliant and complete as Harold McGee's On Food and Cooking is, it doesn't have any recipes. The Science of Good Cooking, by the Editors of Cook's Illustrated (Cook's Illustrated, $40) Each of the plus pages of this book is devoted to answering one question: Why? Literally, as each Author: Abby Reisner. The Science of Poultry and Meat Processing is a book which provides students and industry personnel with a comprehensive overview of the modernized meat industry. Shai Barbut is a faculty member in the Food Science Department at the University of Guelph, Canada.