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.
- 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
- Subtitle
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- Series
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- Imprint
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- Pages
- 909
- Language
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- Subjects
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- Genre
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Description
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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