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.
Alternate Title(s):
Accum's culinary chemistry
Published / Created:
London : Published by R. Ackermann, 101, Strand, 1821.
Physical Description:
xxii, [2], 356 (i.e. 336) p., [2] leaves of plates : ill. ; 19 cm.
Collection:
Rare Books and Manuscripts
Copyright Status:
Copyright Not Evaluated
Classification:
Books
Notes:
Analysis of various food substances and methods of food preparation. Covers chemical constitution and nutritional qualities of foods, the chemical effects produced by various cooking methods, and good food hygiene.
Subject Terms:
Cooking. | Nutrition. | Food -- Composition. | Ackermann, R. -- Publisher. | Green, C. -- Printer. | Atkinson, Henry -- Bookplate. | y1821.