An edition of 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 (1821)

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

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Cover of: 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 by Friedrich Christian Accum, Friedrich Christian Accum
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Last edited by ImportBot
May 17, 2017 | History
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An edition of 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 (1821)

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

  • 1 Want to read

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Publish Date
Publisher
R. Ackermann
Language
English
Pages
356

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Previews available in: English

Subjects

Foodborne Diseases, Food poisoning, Cooking
Edition Availability
Cover of: 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
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
1821, R. Ackermann
in English

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Book Details

Edition Notes

Includes Accum's treatise on adulterations of food, and culinary poisons.

Published in
London

The Physical Object

Pagination
xxii pages, 1 unnumbered leaf, 356 pages, 1 unnumbered leaf of plates :
Number of pages
356

ID Numbers

Open Library
OL26314163M
Internet Archive
b29336788

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Internet Archive item record

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