“The art of bread-making is, no doubt, one of very great antiquity, and traceable back to very remote ages, and although the bread of the ancients could in no way compare with the high-class products of the present day, yet there is little doubt there were good bakers of bread at even those remote periods”.
VINE, Frederick T. Practical Bread-making: A Useful Guide For All In The Trade.
Interior: Pages are a bit grubby.
Exterior: Publisher’s tan pictorial boards (worn, corners bumped, spine rebacked at some point- preserving old spine cover, archival paper slips adhered at front and rear inner hinges).
Contents include: “Ferments”, “Sponges and Doughs”, “Shapes of Bread and How Formed”, “Scotch Bread-Making”, “Machinery in the Bakehouse” and “Flours Suitable for Bread-making”.
PROVENANCE: Frank Willey (inscription to front endpaper dated May 22nd 1903).
8vo. London: ‘’Office of the Baker and Confectioner’’, 1900.
A very scarce publication on bread-making from the Victorian period.
Please see photos for book’s condition and further information.
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