How To Cook: The Principles And Practice Of Scientific, Economic, Hygienic And Aesthetic Gastronomy

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Kessinger Publishing, May 1, 2006 - 144 pages
With Model Recipes In Every Department Of Cookery, Original And Selected. Contains Chapters On: The General Principles Of Cookery, Economics Of Food, Kinds And Qualities Of Food, And Modes Of Preparation, Food In Its Relation To Health, Aesthetics Of Eating, And More Than 500 Choice And Carefully Arranged Recipes, To Suit Every Style And Cost Of Living.

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