The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years

St. Louis, MO: Mallinckrodt, 1966. First printing of this facsimile edition, first published in 1812 by Black, Parry, and Kingsbury. Volume I of the Mallingckrodt Collection of Food Classics. Light toning to the spine, else just about Fine and unread in cream colored wrappers and a Near Fine slipcase, as issued. An attractive copy.

[Book #123572]

Price: $25.00

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Cooking and Food
Nonfiction