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Williams, Mary E. & Katharine R. Fisher.  Elements of the Theory and Practice of Cookery: A Text-Book of Domestic Science for Use in Schools. 

Illus. from photographs and charts. Pictorial blue cloth. Revised & Enlarged Edition. NY: Macmillan, [1928].

First published in 1900, and again in 1916, this enlarged edition includes an expansive view of food science and nutrition, with illustrations of everything from meat cuts and fish identifications, to the water composition of vegetables and utensils used for making preserves. Some rubbing to spine ends and corners, period inscription to front free endpaper, faint dampstaining to several upper pages, else good.

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