Culinary chemistry : exhibiting the scientific principles of cookery, with concise instructions for preparing good and wholesome pickles, vinegar, conserves, fruit jellies, marmalades, and various other alimentary substances employed in domestic economy, with observations on the chemical constitution and nutritive qualities of different kinds of food : with copper plates /
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| Format: | eBook |
| Language: | English |
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London :
R. Ackermann,
1821.
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| Series: | Making of the modern world (Goldsmiths'-Kress Library of Economic Literature)
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Item Description: | Reproduction of original from Kress Library of Business and Economics, Harvard University. Goldsmiths'-Kress number 23178.1. Electronic resource. |
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| Physical Description: | xxii, 356, that is, 336 pages, xxiii pages, 1 unnumbered leaf of plates : illustrations ; 19 cm. |