Culinary Chemistry, Exhibiting the Scientific Principles of Cookery...
London: R. Ackermann, 1821. First Edition. Hardcover. 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..... More