Science in the Kitchen: A Scientific Treatise on Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Health Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

Descripción

Third edition, revised and expanded. Thick octavo. Original white pictorial cloth stamped in black, marbled edges. Illustrated with two full page color plates; eight full page sepia tone plates; and over 30 smaller b/w illustrations. No dust jacket. Good. 597 pages. No signatures or bookplates. Brown #1734 (1892 edition 573 pages). Includes a chapter on beverages. This edition with an added chapter on nut foods. Not located in Cagle and Stafford. N° de ref. del artículo 2222401

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