Food and its functions
Subtitle: a text-book for students of cookery
By: by James Knight.
Publisher: Blackie
Published: 1903
Place of publication: London, Glasgow and Dublin
Language: eng
Number of pages: 282
Subjects: Food; Cookery; Digestion; Diet
Notes: An expansion of a course of lectures on dietetics delivered to the students at the Glasgow schools of cookery.  cf. Pref.
First published in 1895.