Author: Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 700
Book Description
Boston Cooking-school Magazine of Culinary Science and Domestic Economics
Author: The Boston Cooking-School Magazine of Culinary Science and Domestic Economics
Author: The Boston Cooking School Magazine of Culinary Science and Domestic Economics
Author: Janet McKenzie HillPublisher:
ISBN:
Category : Cookery
Languages : en
Pages : 874
Book Description
The Boston Cooking School Magazine Of Culinary Science And Domestic Economics; Volume 15
Author: Mass ) Boston Cooking School (BostonPublisher: Legare Street Press
ISBN: 9781020445590
Category : Cooking
Languages : en
Pages : 0
Book Description
First published in 1896, The Boston Cooking School Magazine was a groundbreaking publication that promoted the values of home economics and scientific cooking to a national audience. Featuring recipes, cooking tips, and articles on everything from nutrition to kitchen design, this magazine remains an important historical document and an enduring resource for anyone interested in the history of American food culture. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The Boston Cooking School Magazine of Culinary Science and Domestic Economics;
Author: Mass ). Boston Cooking School (BostonPublisher: Sagwan Press
ISBN: 9781377238487
Category : Cooking
Languages : en
Pages : 696
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The Boston Cooking-school Magazine Of Culinary Science And Domestic Economics, Volume 18
Author: Janet Mckenzie HillPublisher: Wentworth Press
ISBN: 9781011470112
Category : Cooking
Languages : en
Pages : 88
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The Boston Cooking School Magazine of Culinary Science and Domestic Economics; 1899-1900
Author: Janet McKenzie 1852-1933 HillPublisher: Legare Street Press
ISBN: 9781013634192
Category :
Languages : en
Pages : 434
Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The Boston Cooking-School Magazine of Culinary Science and Domestic Economics, Volume 18, Issue 6
Author: Janet McKenzie HillPublisher: Sagwan Press
ISBN: 9781340056155
Category :
Languages : en
Pages : 82
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Boston Cooking-school Magazine of Culinary Science and Domestic Economics
Author: The Boston Cooking-School Magazine of Culinary Science and Domestic Economics, Volume 8
Author: Janet McKenzie HillPublisher: Arkose Press
ISBN: 9781345701470
Category :
Languages : en
Pages : 598
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
