Studies of the effect of different methods of cooking upon the thoroughness and ease of digestion of meat at the University of Illinois.

Grindley, H. S.; Mojonnier, Timothy; Porter, Horace C.

Published by Recreasoft, Paris, 2026

About this Item

Language: English. Approximately 100 pages. English : Print-on-demand reprint. Original edition : 1907. This modern reproduction of Studies of the effect of different methods of cooking upon the thoroughness and ease of digestion of meat at the University of Illinois. by Grindley, H. S. (Harry Sands), 1864-; Mojonnier, Timothy, joint author.; Porter, Horace C. (Horace Chamberlain), 1876-1944, joint author.; Katherine Golden Bitting Collection on Gastronomy (Library of Congress) makes an old or rare text available for consultation, bibliographic research, and specialized collections. Book images are non-contractual. This item is printed on demand and ships from our printing partners' facility nearest the destination. These facilities are located mainly in the United States, the United Kingdom and Canada.

Seller Inventory # LRB66024

Bibliographic Details

• Title: Studies of the effect of different methods of cooking upon the thoroughness and ease of digestion of meat at the University of Illinois.
• Publisher: Recreasoft, Paris
• Publication Date: 2026
• Binding: Softcover
• Edition: Reprint.
• Condition: New