Buy this book on-line HORSFORD, E. N : THEORY AND ART OF BREAD-MAKING. A NEW PROCESS WITHOUT THE USE OF
HORSFORD, E. N. THE THEORY AND ART OF BREAD-MAKING. A NEW PROCESS WITHOUT THE USE OF FERMENT. Cambridge [Mass.]: Welch, Bigelow, and Company, 1861. First edition. 30 pp. 12mo., sewn, pamphlet. Horsford was Rumford Professor at Harvard University. Instead of yeast or other leavening methods, Horsford presents a method of obtaining phosphoric acid; with bicarbonate of soda this provides leavening. Diagrams, benefits, disadvantages of other methods. Very good, slight spotting at foot of title page. Ex-library with usual markings., Very Good Click here for full details of this book, to ask a question or to buy it on-line. Bibliophile Bookbase probably offers multiple copies of HORSFORD, E. N : THEORY AND ART OF BREAD-MAKING. A NEW PROCESS WITHOUT THE USE OF. Click here to select from a complete list of available copies of this book. Bibliophile Bookbase lists over 5 million books, maps and prints including libri antichi, antiquarian books, rare books, livres illustrées and livres rares. Bibliophile Bookbase for antiquarian books, maps and prints. |