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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 Preview this item
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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

Author: E E Kellogg; Feeding America: the Historic American Cookbook Project (Digitization project); Michigan State University. Library. Digital & Multimedia Center.
Publisher: East Lansing, Mich. : Michigan State University Library Digital & Multimedia Center, 2004.
Edition/Format:   eBook : Document : EnglishView all editions and formats
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Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: E E Kellogg; Feeding America: the Historic American Cookbook Project (Digitization project); Michigan State University. Library. Digital & Multimedia Center.
OCLC Number: 57123295
Notes: Includes index.
Part of the digital collection "Feeding America: the Historic American Cookbook Project."
Description: 581 pages, [10] leaves of plates
Details: Mode of access: World Wide Web.
Responsibility: by Mrs. E.E. Kellogg.

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