Science in the Kitchen - A scientific treatise on food substances and their dietetic properties
together with a practical explanation of the principles of healthful cookery and a large
number of original palatable and wholesome recipes is an unchanged high-quality reprint of
the original edition of 1898. Hansebooks is editor of the literature on different topic areas
such as research and science travel and expeditions cooking and nutrition medicine and
other genres. As a publisher we focus on the preservation of historical literature. Many works
of historical writers and scientists are available today as antiques only. Hansebooks newly
publishes these books and contributes to the preservation of literature which has become rare
and historical knowledge for the future.
