02597cam a22003013u 450000100060000000300070000600500170001300600020003000700050003200800410003704000110007804100170008905000070010610000420011324500470015526400510020230000470025333600260030033700260032633800360035250000310038850801760041952015350059553400510213065300120218185600590219385600430225275832UtSlPG20260610134744.0mcr n260607r20251886utu|||||o|||||||||||||| d  aUtSlPG 7aen2iso639-1 4aTX1 aBarker, Ladyq(Mary Anne),d1831-191110aFirst lessons in the principles of cooking 1aSalt Lake City, UT :bProject Gutenberg,c2025  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2025-04-10  aRichard Tonsing and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)  a"First Lessons in the Principles of Cooking" by Lady Barker is an instructional guide on the science and practicalities of cookery, written in the late 19th century. The book addresses the principles behind selecting, preparing, and cooking food, with an emphasis on economy and the importance of understanding nutrition. This work is likely intended for households of all sizes and incomes, focusing on how knowledge and good management in the kitchen can improve both health and budget.  The opening of this guide establishes a sense of urgency about the need to eliminate waste in household food preparation, attributing much waste to ignorance of basic food science and preparation techniques. Lady Barker advocates for a scientific, practical approach to cookery, emphasizing the importance of understanding the chemical composition of food and how different foods and preparation methods affect health and economy. She distinguishes her book from typical cookery books by focusing on the "reasons why" behind choosing and preparing various foods, relying on findings from practical chemists rather than personal theory. The early sections move on to discuss staple foods like milk, bread, beef, fish, and vegetables, examining their nutritional values and appropriate cooking methods. The narrative is pragmatic, inclusive of social commentary, and aims not merely at providing recipes, but at fostering fundamental culinary understanding and responsible management in the home. (This is an automatically generated summary.)  pOriginally published:cLondon: Macmillan, 1886  aCooking4 uhttps://archive.org/details/firstlessonsinpr00barkrich40uhttps://www.gutenberg.org/ebooks/75832