THE TECHNOLOGY OF BREADMAKING

THE TECHNOLOGY OF BREADMAKING
THE TECHNOLOGY OF BREADMAKING
THE TECHNOLOGY OF BREADMAKING
THE TECHNOLOGY OF BREADMAKING
THE TECHNOLOGY OF BREADMAKING
THE TECHNOLOGY OF BREADMAKING
THE TECHNOLOGY OF BREADMAKING
THE TECHNOLOGY OF BREADMAKING
THE TECHNOLOGY OF BREADMAKING
THE TECHNOLOGY OF BREADMAKING
THE TECHNOLOGY OF BREADMAKING
THE TECHNOLOGY OF BREADMAKING
THE TECHNOLOGY OF BREADMAKING
THE TECHNOLOGY OF BREADMAKING
$ 124.95NZD
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Title: THE TECHNOLOGY OF BREADMAKING
Author(s): JAGO, William
Category: Rare & Collectible (Pre 1950)
New / Used: Used
Book Type: Large Hardcover
Published: 1911
Published By: Simkin, Marshall, Hamilton, Kent & Co.
Pages: 908
Size (mm): 170 w x 245 h x 70 d

Condition

Excellent original condition for age, wear on green board covers, binding intact, pages clean and unmarked, stamped. Images depict all need to know detail.

About

The chemistry and analytical and practical testing of wheat, flour, and other materials employed in bread making and confectionery.

Illustrated with monochrome drawings, diagrams and tables.

Remarks

Scarce worldwide

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