Culinary Chemistry, Exhibiting 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
London: Published by R. Ackermann, 1821. First edition. With a hand-colored engraved frontispiece and decorative title-page. Some dustsoiling. Spine lightly faded. Clean and fresh throughout despite some offsetting to title-page and frontispiece. A very good copy. Uncommon in commerce. Original red cloth with gilt spine. Twelvemo. xxii, [2], 356, xxiii.....