Author: Charles Herman Senn
Publisher: Read Books Ltd
ISBN: 144748200X
Category : Cooking
Languages : en
Pages : 107
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Book Description
A comprehensive culinary encyclopeadia, fully explaining any terms and words associated with the subject. This is a fascinating read for anyone studying cookery, with much of the information still useful and practical today. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
Author: Charles Herman Senn
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 112
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Book Description
Author: John Crerar Library
Publisher:
ISBN:
Category : Catalogs, Classified (Dewey decimal)
Languages : en
Pages : 288
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 544
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Book Description
Author:
Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 712
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Book Description
Author: British Museum. Department of Printed Books
Publisher:
ISBN:
Category : English imprints
Languages : en
Pages : 480
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Book Description
Author: British museum. Dept. of printed books
Publisher:
ISBN:
Category :
Languages : en
Pages : 480
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 452
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Book Description
Author: British Museum. Dept. of Printed Books
Publisher:
ISBN:
Category : English imprints
Languages : en
Pages : 1236
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Book Description
Author: Ikhlas A. Khan
Publisher: John Wiley & Sons
ISBN: 1118213068
Category : Technology & Engineering
Languages : en
Pages : 1079
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Book Description
The third edition of the unparalleled reference on natural ingredients and their commercial use This new Third Edition of Leung's Encyclopedia of Common Natural Ingredients: Used in Food, Drugs, and Cosmetics arrives in the wake of the huge wave of interest in dietary supplements and herbal medicine resulting from both trends in health and the Dietary Supplement and Health Education Act of 1994 (DSHEA). This fully updated and revised text includes the most recent research findings on a wide variety of ingredients, giving readers a single source for understanding and working with natural ingredients. The Encyclopedia continues the successful format for entries listed in earlier editions (consisting of source, description, chemical composition, pharmacology, uses, commercial preparations, regulatory status, and references). The text also features an easily accessible alphabetical presentation of the entries according to common names, with the index cross-referencing entries according to scientific names. This Third Edition also features: More than 50 percent more information than the Second Edition, reflecting the greatly increased research activity in recent years A new section on traditional Indian medicine, with information on nine commonly used herbs More than 6,500 references Two new appendices explaining and illustrating the botanical terminology frequently encountered in the text A revised and expanded index Leung's Encyclopedia of Common Natural Ingredients: Used in Food, Drugs, and Cosmetics, Third Edition will continue to provide a comprehensive compilation of the existing literature and prominent findings on natural ingredients to readers with an interest in medicine, nutrition, and cosmetics.
