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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
Accum, Friedrich Christian (1769-1838)
1821
Indexed in: Goldsmiths'-Kress library of economic literature, no. 23178.1.
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
Accum, Friedrich Christian (1769-1838)
1821
Indexed in: Goldsmiths'-Kress library of economic literature, no. 23178.1.
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
Accum, Friedrich Christian (1769-1838)
1821
Indexed in: Goldsmiths'-Kress library of economic literature, no. 23178.1.
The arts of life : I. Of providing food, II. Of providing cloathing, III. Of providing shelter. Described in a series of letters for the instruction of young persons
Aikin, John (1747-1822)
1802
Introductory letter signed J.A. [i.e. John Aikin]. Publisher's ad [1] p. at end.
Essai sur la nature, et le choix des alimens, suivant les différentes constitutions : ou on explique les différens effets, les avantages & les désavantages de la nourriture animale & végétale
Arbuthnot, John (1667-1735); Boyer de Prébandier, Pierre
1741
Les delices de la campagne : suitte du Jardinier françois, où est enseigné a preparer pour l'usage de la vie tout ce qui croist sur la terre, & dans les eaux. : Dedié aux dames mesnageres
Bonnefons, Nicolas de; Bonnefons, Nicolas de
1662
Dedication signed: R.D.C.D.W.B.D.N (i.e. Nicolas de Bonnefons). Plates comprise added ill. t.p. and two other engravings. Authority for author's name: BN.
Historiographie de la table, ou abrégé historique, philosophique, anecdotique et littéraire des substances alimentaires et des objets qui leur sont relatifs, des principales fêtes, mœurs, usages et coutumes de tous les peuples anciens et modernes
Verdot, C
1833
Arranged alphabetically by topic. First published in the same year. Cf. BN. Includes index of names.