Food, its composition and preparation; a textbook for classes in household science

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Bibliographic Details
OCLC:2211392
Main Author: Dowd, Mary T.
Corporate Author: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Other Authors: Jameson, Jean D. (joint author.)
Language:English
Published: New York, John Wiley & sons, inc.; [etc., etc.] 1918.
Edition:1st ed.
Series:The Wiley technical series for vocational and industrial schools.
Subjects:
Food.
Cooking.
Related Items:Online version: Food, its composition and preparation.
Format:

Monograph

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Notes:
  • Available in HathiTrust
 A-25067 Available

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