Hand-book of practical cookery, for ladies and professional cooks containing the whole science and art of preparing human food, 1868 / Pierre Blot.

Format:

Book

Author/Creator:

Blot, Pierre, 1818-1874, author.

Language:

English

Subjects (All):

Cooking.

Physical Description:

1 online resource (478 pages) : illustrations (black and white)

Place of Publication:

1868 /

New York, USA : D. Appleton & Co., 1868.

System Details:

text file

Summary:

UC San Diego's AIWF Collection includes more than 7,200 volumes, beginning with descriptions of European cuisine and culinary history from the seventeenth to early nineteenth centuries, and more recently focusing on Asia, Mexico and Latin America, California and the American West and the nations of the Pacific Rim. In addition to culinary history, the collection supports research and instruction in cultural studies, social history, women's studies, anthropology, nutrition and medicine.

Notes:

AMDigital Reference: TX714 .B59 1868.

"Collection: American Institute of Wine & Food Culinary Collection."--Home page.

"Note: Please note that some of the metadata for this document has been drawn from the catalogue of the University of California, San Diego."--Home page.

Includes index.

Description based on online resource; title from home page (viewed on November 27, 2019).

OCLC:

1141444184

Access Restriction:

Restricted for use by site license.