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

Format: eBook
Language: English
Published: London R. Ackermann 1821
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Online Access: Uni Basel: Volltext
Institution: Basel University Library
All Items of this Institution: all items available from Basel University Library
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Item Description: Reproduction of original from Kress Library of Business and Economics, Harvard University
Goldsmiths'-Kress no. 23178.1
Electronic reproduction. Farmington Hills, Mich. : Thomson Gale, 2005. Available via the World Wide Web. Access limited to licensing agreements
Physical Description: Online-Ressource (xxii, 356 [i.e. 336], xxiii p., [1] leaf of plates) ill. 19 cm