Food and its functions;
a text-book for students of cookery,
by James Knight.

Description

Main Author

Knight, James.

Language(s)

English

Published

London, Glasgow and Dublin, Blackie [1903]

Subjects

Diet.
Digestion.
Cookbooks.
Cooking.
Food.

Note

First published in 1895.
An expansion of a course of lectures on dietetics delivered to the students at the Glasgow schools of cookery. cf. Pref.

Physical Description

vii, 282 p. illus. 19 cm.

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