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 : with copper plates (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

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Cover of: Culinary chemistry by Friedrich Christian Accum, Friedrich Christian Accum
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Last edited by MARC Bot
August 24, 2021 | 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 : with copper plates (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

  • 2 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

Cookery, Food poisoning, Cooking, Food, Composition
Edition Availability
Cover of: Culinary chemistry
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
Other Titles
Treatise on adulterations of food, and culinary poisons.

Classifications

Library of Congress
TX651 .A2

The Physical Object

Pagination
xxii, 356 (i.e. 336), pxxiii p., [1] leaf of plates : col. ill.
Number of pages
356

ID Numbers

Open Library
OL6987173M
Internet Archive
b21527477
LCCN
07026068
OCLC/WorldCat
7583630

Source records

Scriblio MARC record
Library of Congress MARC record
Library of Congress MARC record
Library of Congress MARC record
Internet Archive item record

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History

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August 24, 2021 Edited by MARC Bot import existing book
March 3, 2011 Edited by WorkBot merge works
December 6, 2010 Edited by Open Library Bot Added subjects from MARC records.
December 10, 2009 Created by WorkBot add works page