Description and condition:

Black cloth hardback, 8vo, 184pp, index, b/w illustrations.

Good copy only, bumped corners and spine ends, wear to cloth with chipping, good clean pages. Lacks dustcover.

Contents:

History and general considerations of breadmaking; constituents of flour; types of wheat and milling; dough ingredients other than flour; the principles of panary fermentation; bread-making processes; bread faults; brown and fancy bread; the nutritive value of bread; bakery machinery and ovens; bakehouse management and laws relating to the baking industry; analytical work.