Matches in Harvard for { ?s ?p Introduction: Cooking and Science -- Foods -- Milk and Dairy Products -- The Nature of Milk -- Unfermented Dairy Products -- Fermented Dairy Products -- Cheese -- Eggs -- The Chicken and the Egg -- The Composition of Eggs -- Egg Cookery -- Egg Foams -- Meat -- Meat in the Human Diet -- The Structure and Qualities of Meat -- Slaughter, Aging, and Storage -- Meat Cookery -- Fruits and Vegetables, Herbs and Spices -- Plants as Food -- The Nature of Plants -- The Composition and Qualities of Plants -- Spoilage and Storage -- Cooking Fruits and Vegetables -- Notes on Individual Fruits, Vegetables, Herbs and Spices -- Fruits -- Vegetables -- Herbs and Spices -- Tea and Coffee -- Grains, Legumes, and Nuts -- Seeds as Food -- The Grains -- Legumes -- Nuts -- Bread, Doughs, and Batters -- The Origins and History of Bread -- Flour -- The Ingredients in Doughs and Batters -- Bread -- Other Dough Products -- Batters -- Sauces -- The Development of Sauces -- Starch-Thickened Sauces -- . }
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- catalog description "Introduction: Cooking and Science -- Foods -- Milk and Dairy Products -- The Nature of Milk -- Unfermented Dairy Products -- Fermented Dairy Products -- Cheese -- Eggs -- The Chicken and the Egg -- The Composition of Eggs -- Egg Cookery -- Egg Foams -- Meat -- Meat in the Human Diet -- The Structure and Qualities of Meat -- Slaughter, Aging, and Storage -- Meat Cookery -- Fruits and Vegetables, Herbs and Spices -- Plants as Food -- The Nature of Plants -- The Composition and Qualities of Plants -- Spoilage and Storage -- Cooking Fruits and Vegetables -- Notes on Individual Fruits, Vegetables, Herbs and Spices -- Fruits -- Vegetables -- Herbs and Spices -- Tea and Coffee -- Grains, Legumes, and Nuts -- Seeds as Food -- The Grains -- Legumes -- Nuts -- Bread, Doughs, and Batters -- The Origins and History of Bread -- Flour -- The Ingredients in Doughs and Batters -- Bread -- Other Dough Products -- Batters -- Sauces -- The Development of Sauces -- Starch-Thickened Sauces -- ".
- catalog tableOfContents "Introduction: Cooking and Science -- Foods -- Milk and Dairy Products -- The Nature of Milk -- Unfermented Dairy Products -- Fermented Dairy Products -- Cheese -- Eggs -- The Chicken and the Egg -- The Composition of Eggs -- Egg Cookery -- Egg Foams -- Meat -- Meat in the Human Diet -- The Structure and Qualities of Meat -- Slaughter, Aging, and Storage -- Meat Cookery -- Fruits and Vegetables, Herbs and Spices -- Plants as Food -- The Nature of Plants -- The Composition and Qualities of Plants -- Spoilage and Storage -- Cooking Fruits and Vegetables -- Notes on Individual Fruits, Vegetables, Herbs and Spices -- Fruits -- Vegetables -- Herbs and Spices -- Tea and Coffee -- Grains, Legumes, and Nuts -- Seeds as Food -- The Grains -- Legumes -- Nuts -- Bread, Doughs, and Batters -- The Origins and History of Bread -- Flour -- The Ingredients in Doughs and Batters -- Bread -- Other Dough Products -- Batters -- Sauces -- The Development of Sauces -- Starch-Thickened Sauces -- ".