Originally published in 1854. Containing also Philosophical exposition of the relations of food to health; The chemical elements and proximate constitution of alimentary principles; The nutritive properties of all kinds of ailments; The relative value of animal and vegetable substances….The leading objects of this work are, to present, in the smallest possible compass, a summary of the principles and facts, in chemistry and physiology, which apply to the philosophy of diet; and to furnish such as are not familiar with the details of cooking on hygienic principles, plain formulas for preparing an ample variety of dishes, with due regard for the laws of life and health…….Many of the earliest books, particularly those dating back to the 1900’s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.