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Subject Terms Cooking.

1. 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 Fredrick Accum, operative chemist, lecturer on practical chemistry, on mineralogy, and on chemistry applied to the arts and manufactures ; member of the Royal Irish Academy ; fellow of the Linnaean Society; member of the Royal Academy of Sciences, and of the Royal Society of Arts Berlin, &c. &c.

No cover image available

Creator:: Accum, Friedrich Christian, 1769–1838
Date:: 1821
Physical Description:: xxii, [2], 356 (i.e. 336) p., [2] leaves of plates : ill. ; 19 cm.
Collection:: Rare Books and Manuscripts

2. Books for cooks from the collection of Stanley J. Seeger : Thursday 15 July 2010 at 2:30 pm

No cover image available

Date:: 2010
Physical Description:: 108 p. : ill. (some col.) ; 27 cm.
Collection:: Reference Library