Culinary Chemistry, Exhibiting the Scientific Principles of Cookery.

Accum, Frederick

Published by R. Ackermann, London, 1821

Condition: Very Good Condition Hardcover

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From Pazzo Books, Boston, MA, U.S.A.

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About this Item

Original boards rebacked in cloth, lacking the frontispiece but otherwise complete. Colored vignette illustration to title, endpapers refreshed, slight wear and age toning to title, scattered very minor foxing and staining. With ads for his Adulterations of Food book at the rear. 356, xx pp. Cagle 531, Bitting 2, Vicaire 4. The first really scientific look at cookery, though surely not to blame for the self-indulgent excesses of molecular gastronomy. Sections on abstinence and competitive eating, pickling, vegetarianism, smoking, curing, etc. Size: 8vo. Quantity Available: 1. Shipped Weight: Under 1 kilo. Category: Cooking, Wine & Dining; Science & Technology. Inventory No: CAT000816. Seller Inventory # CAT000816

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Bibliographic Details

Title: Culinary Chemistry, Exhibiting the ...

Publisher: R. Ackermann, London

Publication Date: 1821

Binding: Hardcover

Condition: Very Good Condition

Edition: First Edition.

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For years an open shop in the Boston neighborhoods of Roslindale and West Roxbury, now by appointment only and back in Roslindale. We carry a range of rare and out of print books with strengths in literature, cookery and early printing. We are members of ABAA-ILAB and SNEAB.

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Pazzo, Inc. Tom Nealon, President: 16 Johnswood Rd., Roslindale, MA 02131.

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