[electronic resource]

Cheese and its economical uses in the diet

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Cheese and its Economical Uses in the Diet is a practical and informative guide that explores the nutritional value, versatility, and cost-effectiveness of cheese as a staple food. Authored by Kate Heyl and published in the early 20th century, this book delves into the science of cheese-making, the various types of cheese available, and their respective qualities. It emphasizes the importance of cheese as a rich source of protein, fat, and essential nutrients, making it an excellent substitute for meat and other more expensive protein sources, especially in times of economic constraint. The book provides a comprehensive overview of how cheese can be incorporated into daily meals, offering a wide array of recipes and serving suggestions that highlight its adaptability in both simple and elaborate dishes. From sandwiches and salads to soufflés, sauces, and baked goods, the recipes are designed to maximize flavor and nutrition while keeping costs low. The author also discusses methods for storing and preserving cheese, ensuring minimal waste and optimal use. In addition to practical cooking advice, Cheese and its Economical Uses in the Diet addresses the broader context of food economy, advocating for the intelligent use of cheese to improve dietary variety and balance. The book is enriched with historical context, nutritional analysis, and tips for selecting quality cheese, making it a valuable resource for homemakers, cooks, and anyone interested in economical and healthful eating. With its clear instructions and thoughtful insights, this book remains a timeless reference for making the most of cheese in everyday meals.

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: .,

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Language

English

ISBN/ISSN

9782528121627

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Subject(s)

Electronic books
COOKING 

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