First Lessons in the Principles of Cooking, published in 1886 by Lady Barker, is an instructional guide that emphasizes the science behind cooking. It focuses on the principles of selecting, preparing, and cooking food with an emphasis on nutrition and economic management in the kitchen. Unlike typical cookbooks, Barker explains the 'reasons why' behind food choices and preparation methods, advocating for a practical understanding of food science to reduce waste and improve health. The book covers staple foods and their nutritional values, aiming to foster culinary knowledge for households of all sizes and incomes.
