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LETHEBY, H.
On Food: Its Varieties, Chemical Composition, Nutritive Value, Comparative Digestibility, Physiological Functions and Uses, Preparation, Culinary Treatment, Preservation, Adulteration, etc.,

Being the Substance of Four Cantor Lectures, Delivered Before the Society for the Encouragement of Arts, Manufactures, and Commerce, in the Months of January and February, 1868.

Description:
pp. xv, (i), 255, (i), (viii) Catalogue. Original cloth recased, a very good copy.

Baillière, Tindall and Cox. London.

Date Published: 1872. Second edition enlarged and improved. 8vo.

Stock No. 56470

Price: £85.00

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