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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.urihttp://hdl.handle.net/10919/10393
dc.format.extent405 pagesen_US
dc.format.mimetypeapplication/pdfen_US
dc.publisherThe Macmillan Companyen_US
dc.rightsIn Copyright (InC)en_US
dc.rightsThis Item is protected by copyright and/or related rights. Some uses of this Item may be deemed fair and permitted by law even without permission from the rights holder(s). For other uses you need to obtain permission from the rights holder(s).en_US
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/
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.rights.holderThe Macmillan Companyen_US
dc.contributor.departmentVirginia Tech. University Libraries. Special Collections Departmenten_US
dc.contributor.departmentVirginia Tech. Digital Library and Archivesen_US
dc.type.dcmitypeTexten_US


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