The Hygienic Cook Book, or How to Cook Without the Use of Salt, Butter, Lard, or Condiments (Classic Reprint) - Softcover
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Excerpt from The Hygienic Cook Book, or How to Cook Without the Use of Salt, Butter, Lard, or Condiments
At Hotels, I would find three or four kinds of meat; butter, pepper and salt iii variably in vegetables; and rich puddings. Md pies, fit only for a gormandizer.
After a lecture on this subject, people come around me thick as bees, and ask, (hat shall we eat? How shall we learn to cook your way? Can we work hard without meat? I thought salt was healthful? And like questions, showing a desire to reform their dietetic habits.
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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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The Hygienic Cook Book, or How to Cook Without the Use of Salt, Butter, Lard
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Paperback. Zustand: New. Print on Demand. This book offers a revolutionary approach to cooking, one that challenges the conventional wisdom of the time. Written in 1865, it presents a radical perspective on food and its impact on health, advocating for a simple, unprocessed diet based on whole grains, fruits, and vegetables. The author, a physician, argues that the use of salt, sugar, spices, and animal products are detrimental to health, contributing to a range of ailments from dyspepsia to gout. The book delves into the nutritional value of different foods, arguing that even meat, commonly considered essential, is less nutritious than many readily available plant-based options. The author calls for a return to simpler, more natural ways of preparing food, emphasizing the importance of choosing whole grains over refined flours and avoiding the use of leavening agents like yeast and soda. The book provides numerous recipes for bread, crackers, cakes, and pies, all made without the use of butter, lard, sugar, or spices. The bookââ â¢s exploration of food and health was a departure from the prevailing culinary and medical practices of the time, and its insights on the importance of a whole-food, unprocessed diet continue to resonate today. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9780260052605_0
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