Name: The Animal Food Resources of Different Nations, With Mention of Some of the Special Dainties of Various People Derived From the Animal Kingdom (en Inglés)
Price: 115965.00 COP
Availability: InStock
Author: P L 1814-1897 Simmonds
ISBN: 9781022243538

portada The Animal Food Resources of Different Nations, With Mention of Some of the Special Dainties of Various People Derived From the Animal Kingdom (en Inglés)

The Animal Food Resources of Different Nations, With Mention of Some of the Special Dainties of Various People Derived From the Animal Kingdom (en Inglés)

Formato

Libro Físico

Editorial

Legare Street Press

Autor

P L 1814-1897 Simmonds

Idioma

Inglés

N° páginas

504

Encuadernación

Tapa Blanda

ISBN13

9781022243538

The Animal Food Resources of Different Nations, With Mention of Some of the Special Dainties of Various People Derived From the Animal Kingdom (en Inglés)

P L 1814-1897 Simmonds (Autor) · Legare Street Press · Tapa Blanda

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Reseña del libro "The Animal Food Resources of Different Nations, With Mention of Some of the Special Dainties of Various People Derived From the Animal Kingdom (en Inglés)"

This book is a comprehensive guide to the animal food resources of different nations. It features an account of the special dainties of various people derived from the animal kingdom. The work discusses the different methods of cooking meat, and provides a fascinating insight into the culinary practices of different cultures around the world.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.