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The English bread-book : for domestic use, adapted to families of every grade: containing the plainest and most minute instructions to the learner; practical receipts for many varieties of bread; with notices of the present system of adulteration, and its consequences; and of the improved baking processes and institutions established abroad
- Acton, Eliza, 1799-1859.
A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain : 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
- Accum, Friedrich Christian, 1769-1838.
An essay on bread; wherein the bakers and millers are vindicated from the aspersions contained in two pamphlets; one intitled Poisons detected: and the other [by James Manning M.D.], The Nature of bread honestly and dishonestly made. Proving the impossibility of mixing lime, chalk, whiting and burnt bones in bread without immediate discovery : with plain and easy experiments to discover alum and other admixtures in bread, instantly. To which is added, an appendix, explaining the vile practices committed in adulterating wines, cider, porter, punch, vinegar, and pickles. With easy methods to detect such abuses
- Jackson, H.
The hotel book of breads and cakes : French, Vienna, Parker house and other rolls, muffins, waffles, tea cakes; stock yeast, and ferment; yeast-raised cakes, etc., etc., as made in the best hotels and restaurants. Being a part of the "Oven and range" series, originally published in the Chicago Daily National Hotel Reporter
- Whitehead, Jessup.
The bread and biscuit baker's and sugar-boiler's assistant : including a large variety of modern recipes for bread - tea cakes - hard and fancy biscuits - buns - gingerbreads - shortbreads - pastry - custards - fruit cakes - small goods for small masters - confections in sugar - lozenges - ice creams - preserving fruit - chocolate, etc. etc., with remarks on the art of bread-making and chemistry as applied to bread-making
- Wells, Robert.
How to make bread at home economically; or, Hints on bread-making, showing the importance in a sanitary point of view, of discontinuing the use of public bread, which, when adulterated, is productive of the most serious consequences to health, and even life; oftentimes entailing on the body numerous diseases, which show themselves under various forms
- University of Leeds. Library.
Dissertazione del signor Tissot sul pane, sull'economia, e cultura de'grani, e sul pane di pomi di terra etc., in confutazione di una dissertazione del Signor Linguet contro l'uso del pane, e del grano. Si aggiunge la dissertazione medesima tradotta dal francese, con note, etc
- Tissot, S. A. D. 1728-1797.
The Chicago Herald cooking school : a professional cook's book for household use, consisting of a series of menus for every day meals and for private entertainments, with minute instructions for making every article named, originally published in the Chicago Daily Herald.
- Whitehead, Jessup.