Books > Cookery > The Technology Of Bread Making Including The Chemistry and Analytical and practical Testing of Wheat Flour

The Technology Of Bread Making Including The Chemistry and Analytical and practical Testing of Wheat Flour

William Jago

£65

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Ref. 113544   

Published By: Simpkin, Marshall, Hamilton, Kent, & Co., Limited 1911 (London)

and other materials employed in Bread making and Confectionery. Original green cloth boards with a little discolouration especially to the rear. Spine has closed tear to the top edge. Binding a little weak with cracking to the internal hinges. There is light foxing and thumb marks to the prelims otherwise a good clean copy. pp. viii + 908 + xxiv. This book is heavy and may incur extra postal charges. 

Book Condition: Good

Jacket Condition: No Jacket

Size: 4to

Binding: Hard Back

Book Type: Cloth Bound

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