Culinary Chemistry, Exhibiting the Scientific Principles of Cookery...
London: R. Ackermann, 1821.
First Edition. Hardcover. Very Good Condition. Item #CAT000816
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.
Price: $650.00