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 Frederick Accum.
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| Format: | Book |
| Language: | English |
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London :
R. Ackermann,
1821.
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| Notes: | Includes Accum's treatise on adulterations of food, and culinary poisons. Physical description: xxii, 356 (i.e. 336), pxxiii p., [1] leaf of plates : col. ill ; 19 cm. (12mo) more |