The principles and practice of vegetarian cookery
Subtitle: founded on chemical analysis, and embracing the most approved methods of the art
By: by the author of "Fruits and farinacea and The proper food of man."
Contributors: University of Leeds. Library
Publisher: Simpkin, Marshall, and Co.
Published: 1860
Place of publication: London
Language: eng
Number of pages: 272
Subjects: Vegetarian cooking; Vegetarianism
Notes: By John Smith.

Includes index.

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

The University of Leeds Library.