London: Baker and Confectioner, 1895. Octavo, 198, x pages. Ads. Illustrated. First edition. A technical manual of commercial breadmaking, from the Consulting chemist to the London Master Bakers' Society, and the author of The Dietetic Value of Bread. Contains lots of technical analysis of the principles of bread creation, as well as illustrations of the chemical activities, and equipment of breadmaking. The book is quite shaken, and several signatures are.....
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