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- catalog contributor b10105992.
- catalog contributor b10105993.
- catalog created "1821.".
- catalog date "1821".
- catalog date "1821.".
- catalog dateCopyrighted "1821.".
- catalog description "Cagle, W.R. Matter of taste, 531".
- catalog extent "[2], xxii, [2], 356 [i.e. 336] p., [1] leaf of plates :".
- catalog isPartOf "Goldsmiths'-Kress library of economic literature ; no. 23178.1. bak".
- catalog isPartOf "Making of the Modern World. net".
- catalog isReferencedBy "Cagle, W.R. Matter of taste, 531".
- catalog issued "1821".
- catalog issued "1821.".
- catalog language "eng".
- catalog publisher "London : Published by R. Ackermann,".
- catalog subject "Cooking, English.".
- catalog subject "Food Composition.".
- catalog subject "TX651 .A2".
- catalog title "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 / by Fredrick Accum.".
- catalog type "Cookbooks England London 1821. rbgenre".
- catalog type "text".