Elements of the theory and practice of cookery; a textbook of household science, for use in schools

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書目詳細資料
OCLC:2062027
主要作者: Williams, Mary E. (Mary Emma), 1853-1916
其他作者: Fisher, Katharine Rolston (joint author.)
語言:English
出版: New York, Macmillan, 1913 [c1901]
主題:
Cooking > Laboratory manuals.
相關項目:Online version: Elements of the theory and practice of cookery.
格式:

Monograph

Note that CRL will digitize material from the collection when copyright allows.

實物特徵
實物描述:xxi, 347 p. illus., xii plates, 2 fold. tables. 18 cm.
參考書目:"List of publications referred to": p. xiii-xv.

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