ChemistryCulinary Chemistry The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.Friedrich Christian Accum
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Modern HistoryDescription of the Process of Manufacturing Coal Gas, for the Lighting of Streets Houses, and Public Buildings With Elevations, Sections, and Plans of the Most Improved Sorts of Apparatus Now Employed at the Gas Works in London and the Principal Provincial Towns of Great Britain; Accompanied With Comparative Estimates, Exhibiting the Most Economical Mode of Procuring This Species of LightFriedrich Christian Accum
Cooking & DrinkA 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 Employed in Domestic EconomyFriedrich Christian Accum
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 Employed in Domestic Economy
Friedrich Christian Accum
54,4 kr
ChemistryA 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 General Nature of this new Branch of Civil Economy.Friedrich Christian Accum
HistoryA treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the worldFriedrich Christian Accum
A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world
Friedrich Christian Accum
48,95 kr