Culinary chemistry, exhibiting the scientific principles of cookery.
by Frederick Accum.

Description

Main Author

Accum, Friedrich Christian, 1769-1838.

Language(s)

English

Published

London, R. Ackermann, 1821.

Subjects

Cookbooks.

Note

Photocopy. Ann Arbor, University Microfilms, 1973. 18 cm.
p. 336 numbered 356.

Physical Description

xxii, 356 (i.e. 336) p. col. front. 19 cm.

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