Cooking with Understanding

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Authors

  • G. Kamalanathan

Abstract

Herbert L. Nichols, who is a master of engineering research was prompted to write this book to offer precise instruction about cooking which could be followed even by novices in cooking. The text is divided into five major parts, namely, methods of handling food, and cooking; basic foods; combined foods; food preservation and nutrition and the kitchen.

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Published

1975-02-01

How to Cite

Kamalanathan, G. (1975). Cooking with Understanding. The Indian Journal of Nutrition and Dietetics, 12(2), 60–61. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/11613

Issue

Volume 12, Issue 2, February 1975

Section

Book Review

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).

 

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