Culinary Chemistry 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.
Enregistré dans:
| Auteur principal: | |
|---|---|
| Format: | Livre |
| Langue: | langue indéterminée |
| Publié: |
8/24/19
|
| Sujets: | |
| Accès en ligne: | https://www.gutenberg.org/ebooks/60163 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|
| Aucune description n'est disponible. |