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 [recurso electrónico] / E. E. Kellogg
By: Kellogg, E. E. (Ella Ervilla)
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Continuing resourceAnalytics: Show analyticsPublisher: Project Gutenberg, 2004Subject(s): Cooking, American | Diet | VegetarianismLOC classification: TXOnline resources: Click here to access online
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Public domain in the USA.
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