The theory and art of bread-making
a new process without the use of ferment
We couldn't estimate the reading time for this book.
Author
Publication
1869 - Rumford Press, Cambridge, Mass.?], Massachusetts
Language
English
Word Count
0 words, Guess
Page Count
0 pages
Identifiers
- OCLC Control Number1007529184
- Open LibraryOL53725512M
Classifications
- DDC641.815
Subjects
Reader Reviews
No reviews yet for this book.
Be the first to share your thoughts!