The Theory and art of Bread making. A new Process Without the use of Ferment

The Theory and art of Bread making. A new Process Without the use of Ferment Login for the JSON version of this page.

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Title: The Theory and art of Bread making. A new Process Without the use of Ferment
ISBN-10: 0-342-52863-7
ISBN-13: 978-0-342-52863-9
Author(s): Eben Norton Horsford
Publisher: Franklin Classics
Published: 2018
Format: hardcover
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Pages: 688
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Description

Metadata

EAN: 9780342528639
ASIN: 0342528637
Prefix: 978
Group: 0
Group Name: English language
Group Identifier: 978-0
Registrant: 342
Publication: 52863
Check Digit: 9
Formatted: 978-0-342-52863-9

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