The spirit of cookery.
Subtitle: A popular treatise on the history, science, practice, and ethical and medical import of culinary art. With a dictionary of culinary terms.
By: By J.L.W. Thudichum.
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress); Elizabeth Robins Pennell Collection (Library of Congress)
Publisher: Baillere, Tindale and Cox; F. Warne and co.; [etc, etc.]
Published: 1895
Place of publication: London; London and New York
Language: eng
Number of pages: 701
Subjects: Cookery.
Notes: Bitting, K.G.  Gastronomic bib., p. 460
"Sketch of the historic literature of cookery": p. 20-51.