Science in the kitchen. A scientific treatise on food substances and their dietetic properties, together with a practical explanation of the principles of healthful cookery, and a large number of original, palatable, and wholesome recipes.
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| Author / Creator: | Kellogg, E. E. (Ella Ervilla) |
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| Imprint: | Battle Creek, Mich., Health publishing company [c1892] |
| Description: | 573 p. illus., plates (part col.) 23 cm |
| Language: | English |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/2244590 |
Crerar, Lower Level, Bookstacks
| Call Number: |
TX715.K32
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| c.1 | Available Loan period: standard loan Scan and Deliver Request for Pickup Need help? - Ask a Librarian |
