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

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Bibliographic Details
Main Author:	Kellogg, E. E. (Ella Ervilla), 1853-1920
Format:	Book
Language:	Undetermined
Published:	5/1/04
Subjects:	Cooking, American
Online Access:	https://www.gutenberg.org/ebooks/12238
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Holdings details from 3rd Floor Main Library
Call Number:	A1234.567
Copy 1	Available