| Record ID | marc_loc_2016/BooksAll.2016.part02.utf8:51437828:1138 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part02.utf8:51437828:1138?format=raw |
LEADER: 01138cam a22002291a 4500
001 07026068
003 DLC
005 20100824080911.0
008 810714s1821 enk 000 0 eng
010 $a 07026068
035 $a(OCoLC)7583630
040 $aDLC$cTxBeaL$dOCoLC$dMnHi$dTNJ-M$dDLC
042 $apremarc
050 00 $aTX651$b.A2
100 1 $aAccum, Friedrich Christian,$d1769-1838.
245 10 $aCulinary chemistry :$bexhibiting 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 /$cBy Frederick Accum.
260 $aLondon :$bR. Ackermann,$c1821.
300 $axxii, 356 (i.e. 336), pxxiii p., [1] leaf of plates : col. ill.$c19 cm.
500 $aIncludes Accum's treatise on adulterations of food, and culinary poisons.
650 0 $aCooking.
650 0 $aFood poisoning.
740 0 $aTreatise on adulterations of food, and culinary poisons.