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How to Cook: The Principles and Practice of Scientific, Economic, Hygienic and Aesthetic Gastronomy
Hardback

How to Cook: The Principles and Practice of Scientific, Economic, Hygienic and Aesthetic Gastronomy

$115.99
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With Model Recipes In Every Department Of Cookery, Original And Selected. Contains Chapters On: The General Principles Of Cookery, Economics Of Food, Kinds And Qualities Of Food, And Modes Of Preparation, Food In Its Relation To Health, Aesthetics Of Eating, And More Than 500 Choice And Carefully Arranged Recipes, To Suit Every Style And Cost Of Living.

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MORE INFO
Format
Hardback
Publisher
Kessinger Publishing
Country
United States
Date
1 July 2007
Pages
144
ISBN
9780548108567

With Model Recipes In Every Department Of Cookery, Original And Selected. Contains Chapters On: The General Principles Of Cookery, Economics Of Food, Kinds And Qualities Of Food, And Modes Of Preparation, Food In Its Relation To Health, Aesthetics Of Eating, And More Than 500 Choice And Carefully Arranged Recipes, To Suit Every Style And Cost Of Living.

Read More
Format
Hardback
Publisher
Kessinger Publishing
Country
United States
Date
1 July 2007
Pages
144
ISBN
9780548108567