Isbn: 9781870962162 - liebig company's practical cookery book: (1894) (southover press historic cookery and housekeeping) (6 Ergebnisse)

hardcover. Zustand: New. 1st.

Zustand: Very Good. Used, some outer edges have minor scuffs, cover has light scratches, outer pages have gone Brown, book content is in very good readable condition.

Hardcover. Zustand: Brand New. facsimile ed edition. 112 pages. 7.00x4.50x0.50 inches. In Stock.

Zustand: New. Baron Justus von Liebig was one of the greatest organic chemists of the 19th century. When his book "The Chemistry of Food" was translated into English in 1847, Eliza Acton altered the second edition of her "Modern Cookery for Private Families" to include his ideas for the cooking of meat, so that they came into the English cooking repertoire. Editor(s): Young, Hannah M. Series: Southern historic cookery & housekeeping series. Num Pages: 120 pages, illustrations. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 180 x 111 x 12. Weight in Grams: 204. . 1996. Facsimile ed. Hardback. . . . . Books ship from the US and Ireland.…

Buch. Zustand: Neu. Neuware - First published in 1894. Baron Justus von Liegig was one of the greatest organic chemists of the nineteenth century. His discovery of the nutritional properties of beef extract had already been in use for invalids when he and four others decided to go into production in Uruguay, using the flesh of cattle that had been killed for their hides alone. He founded his factory at Villa Independencia, later to be called Fray Bentos, and his purpose was very largely philanthropic--to provide in pre-digested form a cheap and nutritious food which could enhance the lives of the growing populations of the world's poor. His beef extract later became Oxo. This work is a charming promotional book for the Liebig Co.'s Extract of Beef, complete with period advertisements. Brief introduction by Ann Bagnall.…

Zustand: New. Baron Justus von Liebig was one of the greatest organic chemists of the 19th century. When his book The Chemistry of Food was translated into English in 1847, Eliza Acton altered the second edition of her Modern Cookery for Private Families to include h.