Culinary Chemistry 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 Accum, Friedrich Christian · en · published 2019-08-24
A free public domain ebook from Project Gutenberg. Cooking; Food poisoning
About this book
Culinary Chemistry 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. is one of 76,000+ free public-domain ebooks indexed in the SENTINEL Books catalog, sourced from Project Gutenberg. Published 2019-08-24, written in en, classified under TX in the Library of Congress system.
Subjects: Cooking; Food poisoning
Bookshelves: Category: Science - Chemistry/Biochemistry; Category: Cooking & Drinking; Category: Nutrition