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 /
by Frederick Accum ...

Description

Main Author

Accum, Friedrich Christian, 1769-1838.

Related Names

Thordarson Collection.
Riviere & Son.

Language(s)

English

Published

London : Published by R. Ackermann ... , 1821.

Subjects

Food consumption.
Cookery, English.

Note

Four reviews of Accum's Treatise on Adulterations of food at end.
Advertisements: p. [1] at end.

Physical Description

[2], xxii, [3], 356 (i.e. 336), xxiii, [1] p., [1] leaf of plates : col. ill. 19 cm.

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