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.
| Author/creator | Accum, Friedrich Christian |
| Format | Electronic |
| Publication Info | London : R. Ackermann, 1821. |
| Description | xxii, 356, that is, 336 pages, xxiii pages, 1 unnumbered leaf of plates : illustrations ; 19 cm |
| Supplemental Content | Available to subscribing institutions |
| Subjects |
| General note | Reproduction of original from Kress Library of Business and Economics, Harvard University. |
| General note | Goldsmiths'-Kress no. 23178.1. |
| Reproduction note | Electronic reproduction. Farmington Hills, Mich. : Thomson Gale, 2005. Available via the World Wide Web. Access limited to licensing agreements. |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |