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
Subtitle: with copper plates
By: By Frederick Accum
Publisher: R. Ackermann
Published: 1821
Place of publication: London
Language: eng
Number of pages: 356
Subjects: Foodborne Diseases; Food poisoning; Cooking
Notes: Includes Accum's treatise on adulterations of food, and culinary poisons.