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Friedrich Christian Accum

    A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains
    A Treatise on Adulterations of Food, and Culinary Poisons Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employ
    A Practical Treatise on Gas-light; Exhibiting a Summary Description of the Apparatus and Machinery Best Calculated for Illuminating Streets, Houses, and Manufactories, with Carburetted Hydrogen, or Coal-Gas, with Remarks on the Utility, Safety, and Genera
    Culinary Chemistry
    A Treatise On The Art Of Making Wine From Native Fruits: Exhibiting The Chemical Principles Upon Which The Art Of Wine Making Depends