ACCUM, Friedrich Christian (1769-1838). Culinary Chemistry. First Edition.
London: R. Ackermann, 1821.
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.
xxii, 356 (i.e. 336), xxiii pages: illustrations, color frontispiece.
Bound in ¾ leather, marbled boards, black leather spine label, with gilt spine title and date.
H: 7 1/4 W: 4 1/2 in.
Good. Covers rubbed, edges rubbed, corners bumped. Interior fresh.
From the Estate of John A. Davidson, Jr. Proceeds to benefit the APL of Lorain County and the Dittrick Museum.