Culinary Chemistry: The Scientific Principles of Cookery is a comprehensive exploration of the fascinating intersection between science and the culinary arts. Authored by James Cutbush, this classic……続きを見る
Description of the Process of Manufacturing Coal Gas, for the Lighting of Streets, Houses, and Public Buildings is a comprehensive and detailed treatise that delves into the intricate methods and ap……続きを見る
A Treatise on Adulterations of Food, and Culinary Poisons is a groundbreaking work by Frederick Accum, first published in 1820, that exposes the widespread and dangerous practice of food adulteratio……続きを見る
"A Practical Treatise on Gas-light" by Friedrich Christian Accum is a significant work that explores the principles and applications of gas lighting technology. Accum, a chemist and inventor, delves……続きを見る
"Description of the Process of Manufacturing Coal Gas" by Friedrich Christian Accum is a comprehensive exploration of the methods and technologies involved in producing coal gas, a significant fuel ……続きを見る
"A Treatise on the Art of Making Good Wholesome Bread" by Friedrich Christian Accum is a comprehensive exploration of bread-making techniques using various grains such as wheat, oats, rye, and barle……続きを見る
Elizabeth Anscombe : brillante, grande fumeuse, catholique en pantalon, mère de sept enfants. Philippa Foot : petite-fille d’un président américain, discrètement rebelle. Mary Midgley : érudite plei……続きを見る
Giocattoli al piombo, pesci al mercurio, latte alla diossina, frutta contaminata da pesticidi: quante volte abbiamo letto notizie del genere sui giornali? Il nodo della questione è se si può raggiun……続きを見る
A NEW YORK TIMES BOOK REVIEW BEST BOOK OF THE YEAR • A vibrant portrait of four college friendsーIris Murdoch, Philippa Foot, Elizabeth Anscombe, and Mary Midgleyーwho formed a new philosophical tra……続きを見る
« Les brasseurs de France sont dans l’usage, non seulement de faire sécher le grain, mais encore de le rissoler un peu, s’imaginant sans doute ainsi que, dans cet état, le grain rendu par la dessicc……続きを見る
Culinary Chemistry by Friedrich Christian Accum is a groundbreaking work that explores the chemical processes involved in cooking and food preparation. Written by the German-born chemist who had set……続きを見る
A Treatise on Adulterations of Food by Friedrich Christian Accum is a pioneering work that investigates the widespread practice of food adulteration in early 19th-century England. Accum, a German ch……続きを見る
On peut considérer la bière comme du vin de grain, car elle est le produit de la fermentation du malt, comme le vin est celui de la fermentation du suc du raisin. Les liqueurs de malt se distinguent……続きを見る
« M. ACCUM m’avait fait remettre, dans le temps, par un de ses amis, alors à Paris, son ouvrage ayant pour titre : TRAITÉ SUR L’ART DE BRASSER LA BIÈRE. Je m’étais borné, en le recevant, à le parcou……続きを見る
In "A Treatise on Adulterations of Food, and Culinary Poisons," Friedrich Christian Accum presents a meticulous exploration of the dangers posed by food adulteration in early 19th-century society. A……続きを見る
”Mac Cumhaill och Wiseman är helt klart överlägsna stilister. Deras bildrika, berättande prosa slungar läsaren rakt in i händelseförloppet”
Expressen
"Fenomenalt välskrivet bok om fyra vänner som br……続きを見る
著者：A.C. Cumberland
出版社： Stellar Book Publishing
発売日： 2025年03月28日
In the small, seemingly idyllic town of Hermiston, Oregon, Ethan Brandt's world is torn apart in a single, devastating moment-the murder of his parents. As Ethan returns home to confront his grief, ……続きを見る
La peripecia vital e intelectual de cuatro mujeres que dejaron huella en la filosofía, en unos tiempos en que estaba dominada por los hombres.
Oxford, 1 de mayo de 1956. En la solemnidad de la Bibli……続きを見る
著者：Frederick Accum
出版社： Library of Alexandria
発売日： 2025年09月28日
The following pages are intended to exhibit a popular view of the philosophy of cookery, to enable the reader to understand the chemical principles, by means of which alimentary substances are rende……続きを見る
Ce livre vous apprend de façon pratique à préparer entre autres les variétés suivantes des pains :
le pain-fruit.
pain de sagou.
pain de casava.
tapioca.
pain au plantain.
pain à la banane.
pain de ……続きを見る
This book teaches you in a practical way how to prepare the following varieties of breads, among others:
- bread and fruit.
- sago bread.
- casava bread.
- tapioca.
- plantain bread.
- banana bread.……続きを見る
Finally available, a high quality book of the original classic edition of A Treatise On Adulterations Of Food And Culinary Poisons.
This is a new and freshly published edition of this culturally imp……続きを見る
This Treatise, as its title expresses, is intended to exhibit easy methods of detecting the fraudulent adulterations of food, and of other articles, classed either among the necessaries or luxuries ……続きを見る
A Practical Treatise on Gas-light
The following pages are intended to exhibit a summary view of the new art of procuring light, by means of carburetted hydrogen gas obtained from pit-coal, and which……続きを見る
Maria Elisa Tittoni Il modello ligneo della Fontana di Trevi nel Museo di Roma Francesca Romana Liserre Il modello della Fontana di Trevi. Dal restauro nuovi elementi per la conoscenza del progetto ……続きを見る
Oxford im Zweiten Weltkrieg: Auch die Professoren und Studenten werden zum Pflichtdienst einberufen. Für vier junge Philosophinnen bedeutet das Freiheit: Mac Cumhaill und Wiseman erzählen, wie Eliza……続きを見る
Het kwartet is een prachtige groepsbiografie van vier briljante vrouwen, die niet alleen ideeën met elkaar deelden maar ook huizen, sofa's, schoenen en zelfs geliefden. In de wanorde van de oorlog e……続きを見る
