Science in the Kitchen. Science in the Kitchen.

Science in the Kitchen‪.‬

E. E. Kellogg
    • 4.5 • 4 Ratings

Publisher Description

A New System of Cookery. It is a singular and lamentable fact, the evil consequences of which are wide-spread, that the preparation of food, although involving both chemical and physical processes, has been less advanced by the results of modern researches and discoveries in chemistry and physics, than any other department of human industry.

GENRE
Cookbooks, Food & Wine
RELEASED
2004
May 3
LANGUAGE
EN
English
LENGTH
841
Pages
PUBLISHER
Public Domain
SELLER
Public Domain
SIZE
2.8
MB

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