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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

Archive Print Item: Cookery A ACC Contains digital media

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Type of record: Book

Title: 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

Level: Item

Classmark: Cookery A ACC

Creator(s): Accum, Friedrich Christian (1769-1838)

Publisher: published by R. Ackermann

Publication city: London

Date(s): 1821

Language: English

Size and medium: xxii, 356, that is, 336 pages, xxiii pages, 1 unnumbered leaf of plates

Persistent link: https://explore.library.leeds.ac.uk/special-collections-explore/254050

Printed items catalogue: https://leeds.primo.exlibrisgroup.com/discovery/fulldisplay?vid=44LEE_INST:VU1&docid=alma991016144949705181

Collection group(s): Cookery Collection

Description

Indexed in: Goldsmiths'-Kress library of economic literature, no. 23178.1.

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