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dc.contributor.authorWilliams, Mary E.en_US
dc.contributor.authorFisher, Katharine Rolstonen_US
dc.coverage.spatialNew Yorken_US
dc.date.accessioned2011-08-14T22:57:32Z
dc.date.available2011-08-14T22:57:32Z
dc.date.issued1928en_US
dc.identifier.uriTX663.W72_1928.pdfen_US
dc.identifier.urihttp://hdl.handle.net/10919/10393
dc.format.extent405 pagesen_US
dc.format.mimetypeapplication/pdfen_US
dc.publisherThe Macmillan Companyen_US
dc.rightsThese resources and materials are not in the public domain and copyright is largely held by the Digital Library and Archives, University Libraries, Virginia Tech.en_US
dc.source.urihttp://scholar.lib.vt.edu/digital_books/index.htmlen_US
dc.subjectCooking -- Laboratory manualsen_US
dc.titleElements of the Theory and Practice of Cookery; a Textbook of Domestic Science for Use in Schoolsen_US
dc.typeBooken_US
dc.contributor.departmentUniversity Librariesen_US
dc.contributor.departmentDigital Library and Archivesen_US


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