The elementary principles of breadmaking.

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 pulling. The publisher's black-titled red cloth is soiled and edgeworn, but sound. With the ownership of commercial baker John W. Tolley, who would have been working in the Continental Baking Company at the time of this book's publication. The family of companies Tolley and his son Albert Tolley was involved with were responsible for many brands of cakes and pastries, some of which, like Drake's Cakes, Twinkies, Tip-Top Bread, and the Popsicle, are still with us today. Scarce. ]OCLC locates just ten copies].

Price: $150.00
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