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A Treatise on the Art of Bread-making: Wherein, the Mealing Trade, Assize Laws, and Every Circumstance Connected with the Art, is Particularly Examined (None) - Abraham Edlin, Tom Jaine
book is out-of-stock
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Abraham Edlin, Tom Jaine:
A Treatise on the Art of Bread-making: Wherein, the Mealing Trade, Assize Laws, and Every Circumstance Connected with the Art, is Particularly Examined (None) - Paperback

2003, ISBN: 190301834X

[SR: 820019], Paperback, [EAN: 9781903018347], Prospect Books, Prospect Books, Book, [PU: Prospect Books], 2003-12-02, Prospect Books, A Treatise on the Art of Bread-Making was published in London in 1805, the work of a medical man, little known for any other books, save a couple of pamphlets on gout and sore throats and fever, which he observed in his native Uxbridge in Middlesex. His book on bread is by no means medical, but rather an entertaining and instructive tour through the whole process of bread-making from growing and harvesting the wheat, to developing satisfactory yeasts, running an effective bakehouse and investigating a whole variety of recipes for breads made not only from wheat, but also other grains, potatoes and rice. The book ends with a resume of current law relating to the sale of bread, and an appendix containing the witness statements to a parliamentary committee on baking in 1804. The literature of bread-making in Britain is by no means as full as that on the continent of Europe. Because baking was a trade craft, practised by people barely on the verge of literacy, most instructions and technical lore were transmitted by word of mouth from master to apprentice down through the years. These instructions were deemed 'secrets' and the very idea of publishing them in a printed book would have been anathema. For this reason, there are surprisingly few recipes in domestic cookery books of the period, the authors reckoning that cooks would leave it to the bakers. The literature did not really kick off until the Victorian period, and only rose to a flood in the last quarter of the nineteenth century. After Edlin, the next person to tackle the subject was a trained baker in 1828; the value, therefore, of this first book is especially great, as no others exist., 271003, Bread, 271001, Baking, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271044, History of Food, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books, 278202, Industrial Chemistry, 922268, Chemical, 278115, Engineering & Technology, 57, Science & Nature, 1025612, Subjects, 266239, Books

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A Treatise on the Art of Bread-making: Wherein, the Mealing Trade, Assize Laws, and Every Circumstance Connected with the Art, is Particularly Examined (Paperback) - Abraham Edlin
book is out-of-stock
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Abraham Edlin:
A Treatise on the Art of Bread-making: Wherein, the Mealing Trade, Assize Laws, and Every Circumstance Connected with the Art, is Particularly Examined (Paperback) - Paperback

2004, ISBN: 190301834X

ID: 2685577103

[EAN: 9781903018347], Nieuw boek, [SC: 1.13], [PU: PROSPECT BOOKS, United Kingdom], Cooking|Courses & Dishes|Bread, Cooking|History, Cooking|Methods|Baking, Language: English . Brand New Book. A Treatise on the Art of Bread-Making was published in London in 1805, the work of a medical man, little known for any other books, save a couple of pamphlets on gout and sore throats and fever, which he observed in his native Uxbridge in Middlesex. His book on bread is by no means medical, but rather an entertaining and instructive tour through the whole process of bread-making from growing and harvesting the wheat, to developing satisfactory yeasts, running an effective bakehouse and investigating a whole variety of recipes for breads made not only from wheat, but also other grains, potatoes and rice. The book ends with a resume of current law relating to the sale of bread, and an appendix containing the witness statements to a parliamentary committee on baking in 1804. The literature of bread-making in Britain is by no means as full as that on the continent of Europe. Because baking was a trade craft, practised by people barely on the verge of literacy, most instructions and technical lore were transmitted by word of mouth from master to apprentice down through the years. These instructions were deemed secrets and the very idea of publishing them in a printed book would have been anathema. For this reason, there are surprisingly few recipes in domestic cookery books of the period, the authors reckoning that cooks would leave it to the bakers. The literature did not really kick off until the Victorian period, and only rose to a flood in the last quarter of the nineteenth century. After Edlin, the next person to tackle the subject was a trained baker in 1828; the value, therefore, of this first book is especially great, as no others exist.

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A Treatise on the Art of Bread-making
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A Treatise on the Art of Bread-making - new book

ISBN: 9781903018347

ID: 9781903018347

A treatise on the Art of Bread-Making is England's first complete book on the subject. Published in London in 1805, it was the work of a medical man, little known for any other books, save a couple of pamphlets on gout and sore throats and fever, which he observed in his native Uxbridge in Middlesex. His book on bread is by no means medical, but rather an entertaining and instructive tour through the whole process of bread-making from growing and harvesting the wheat, to developing satisfactory yeasts, running an effective bakehouse and investigating a whole variety of recipes for breads made not only from wheat, but also other grains, potatoes and rice. The book ends with a resume of current laws relating to the sale of bread and an appendix containing the witness statements to a parliamentary committee on baking in 1804. This is a modern transcription of the original, now exceptionally rare and costing more than $1,500 in the antiquarian book trade. There is a short introduction, but otherwise no editorial matter. An earlier version of this transcript was published by Prospect Books in 1993, but the edition is long since exhausted and the clamor for a reprint from enthusiasts of break-making has been loud. The literature of bread-making in Britain is by no means as full as that on the continent of Europe. Because baking was a trade craft, practiced by people barely on the verge of literacy, most instructions and technical lore were transmitted by word of mouth from master to apprentice down through the years. These instructions were deemed "secrets" and the very idea of publishing them in a printed book would have been anathema. For this reason, there are surprisingly few recipes in domestic cookery books of the period, the authors reckoning that cooks would leave it to the bakers. The literature did not really kick off until the Victorian period, and only rose to a flood in the last quarter of the nineteenth century. After Edlin, the next person to tackle the ... Books

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The Art of Bread-Making - Abraham Edlin; Tom Jaine
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Abraham Edlin; Tom Jaine:
The Art of Bread-Making - used book

ISBN: 190301834X

ID: 14918990

A Treatise on the Art of Bread-Making was published in London in 1805, the work of a medical man, little known for any other books, save a couple of pamphlets on gout and sore throats and fever, which he observed in his native Uxbridge in Middlesex. His book on bread is by no means medical, but rather an entertaining and instructive tour through the whole process of bread-making from growing and harvesting the wheat, to developing satisfactory yeasts, running an effective bakehouse and investigating a whole variety of recipes for breads made not only from wheat, but also other grains, potatoes and rice. The book ends with a resume of current law relating to the sale of bread, and an appendix containing the witness statements to a parliamentary committee on baking in 1804. The literature of bread-making in Britain is by no means as full as that on the continent of Europe. Because baking was a trade craft, practised by people barely on the verge of literacy, most instructions and technical lore were transmitted by word of mouth from master to apprentice down through the years. These instructions were deemed 'secrets' and the very idea of publishing them in a printed book would have been anathema. For this reason, there are surprisingly few recipes in domestic cookery books of the period, the authors reckoning that cooks would leave it to the bakers. The literature did not really kick off until the Victorian period, and only rose to a flood in the last quarter of the nineteenth cooking,cooking Cooking, Prospect Books

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Treatise on the Art of Bread-Making - Abraham Edlin
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Abraham Edlin:
Treatise on the Art of Bread-Making - new book

ISBN: 9781903018347

ID: 458797430_nw

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Details of the book
A Treatise on the Art of Bread-Making

First published in London in 1805, this book provides an entertaining and instructive tour through the whole process of bread-making--from growing and harvesting the wheat to running an effective bakehouse. A variety of recipes for breads made from wheat and other grains and potatoes is included.

Details of the book - A Treatise on the Art of Bread-Making


EAN (ISBN-13): 9781903018347
ISBN (ISBN-10): 190301834X
Paperback
Publishing year: 2004
Publisher: Prospect Books
137 Pages
Weight: 0,259 kg
Language: eng/Englisch

Book in our database since 27.04.2007 13:58:33
Book found last time on 18.12.2017 10:21:10
ISBN/EAN: 190301834X

ISBN - alternate spelling:
1-903018-34-X, 978-1-903018-34-7


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