An edition of Science in the kitchen (1892)
Science in the kitchen.
A scientific treatise on food substances and their dietetic properties, together with a practical explanation of the principles of healthful cookery, and a large number of original, palatable, and wholesome recipes.
By E. E. Kellogg
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Publish Date
1892
Publisher
Health publishing company
Language
eng
Pages
559
Description:
subjects: American Cookery, Diet, Vegetarianism, American Cooking