Science in the kitchen: a scientific treatise on food substances and their dietetic properties, together with a practical explanation of the principles of healthful cookery, and a large number of original, palatable, and wholesome recipes

Science in the kitchen: a scientific treatise on food substances and their dietetic properties, together with a practical explanation of the principles of healthful cookery, and a large number of original, palatable, and wholesome recipes

Collection:
Medicine in the Americas, 1610-1920
Author(s):
Kellogg, E. E. (Ella Ervilla)
Publication:
Battle Creek, Mich. : Health Publishing Co., [1898]
Language(s):
English
Format:
Text
Subject(s):
Diet
Nutritional Physiological Phenomena
Genre(s):
Cookbook
Copyright:
The National Library of Medicine believes this item to be in the public domain (More information)
Extent:
597 p., [10] leaves of plates
Edition:
[3rd] rev. ed
Illustrations:
Illustrations and Plates
NLM Unique ID:
63840240R (See catalog record)
OCLC no.:
13724630
Permanent Link:
http://resource.nlm.nih.gov/63840240R