A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain
Subtitle: exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world
By: by Frederick Accum
Contributors: University of Glasgow. Library
Publisher: T. Boys
Published: 1821
Place of publication: London
Language: eng
Number of pages: 160
Subjects: Cooking (Bread); Diet; Bread
Notes: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

The University of Glasgow Library.