Cookery Collection
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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
Indexed in: Goldsmiths'-Kress library of economic literature, no. 23178.1....
A treatise of foods, in general... To which are added, remarks upon each chapter, wherein their nature and uses are explained, according to the principles of chymistry and mechanism
Advertisements on leaf Y4. Translated by D. Hay. Approbation on leaf preceding title-page. Includes index. Contents: (from t.p.) First, the di...
Elementary science of food
"Essentially a simplified version of 'Foods and nutrition' written by the late W. Munn Rankin in collaboration with the author."...
Technology of cereals with special reference to wheat
First ed. 1964....