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 : with copper plates
Analysis of various food substances and methods of food preparation. Covers chemical constitution and nutritional qualities of foods, the chemical effects produced by various cooking methods, and good food hygiene.
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