The theory and art of bread-makingA new process without the use of ferment

by Eben Norton Horsford

eng, Pages 34. Reprinted in 2013 with the help of original edition published long back[1861]. This book is in black & white, Hardcover, sewing binding for longer life with Matt laminated multi-Colour Dust Cover, Printed on high quality Paper, re-sized as per Current standards, professionally processed without changing its contents. As these are old books, there may be some pages which are blur or missing or black spots. If it is multi volume set, then it is only single volume. We expect that you will understand our compulsion in these books. We found this book important for the readers who want to know more about our old treasure so we brought it back to the shelves. (Customisation is possible). Hope you will like it and give your comments and suggestions. Original The theory and art of bread-making A new process without the use of ferment 1861 [Hardcover], Original Eben Norton Horsford

34 pages, Hardcover

First published June 15, 2010

About the author

American scientist. He's remembered for his interest in Viking settlements in North America and his reformulation of baking powder. His work was continued by his daughter Cornelia Horsford.