Sold Out
Book Categories |
The first book-length study of the subject in English, published in 1805, was written by Abraham Edlin, a medical practitioner from Uxbridge who saw in the study of baking--whose secrets had been closely guarded by the craft itself--an opportunity for general social improvement through scientific endeavor. His report describes the working practices and conditions of the day, records recipes, discusses breads available from grains and foodstuffs other than wheat, and summarizes contemporary understanding of yeast and fermentation. This transcription of the original revises and corrects the last edition, published in 1992. Distributed in the US by the David Brown Book Co. Annotation ©2004 Book News, Inc., Portland, OR
Login|Complaints|Blog|Games|Digital Media|Souls|Obituary|Contact Us|FAQ
CAN'T FIND WHAT YOU'RE LOOKING FOR? CLICK HERE!!! X
You must be logged in to add to WishlistX
This item is in your Wish ListX
This item is in your CollectionA Treatise on the Art of Bread-Making
X
This Item is in Your InventoryA Treatise on the Art of Bread-Making
X
You must be logged in to review the productsX
X
X
Add A Treatise on the Art of Bread-Making, , A Treatise on the Art of Bread-Making to the inventory that you are selling on WonderClubX
X
Add A Treatise on the Art of Bread-Making, , A Treatise on the Art of Bread-Making to your collection on WonderClub |