Author: Friedrich Christian AccumPublisher:
ISBN:
Category : Bread
Languages : en
Pages : 208
Book Description
A Treatise on the Art of Making Good and Wholesome Bread of Wheat, Oats, Rye, Barley, and Other Farinaceous Grain
Author: Friedrich Christian AccumPublisher:
ISBN:
Category : Bread
Languages : en
Pages : 208
Book Description
A Treatise on the Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grains Exhibiting the Alimentary Properties and Chemical Constitution of Different Kinds of Bread Corn, and of the Various Substitutes Used for Bread, in
Author: Friedrich Christian AccumPublisher:
ISBN: 9789361473487
Category : Technology & Engineering
Languages : en
Pages : 0
Book Description
A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains 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, a classical book, has been considered important throughout the human history, and so that this work is never forgotten we at Alpha Editions have made efforts in its preservation by republishing this book in a modern format for present and future generations. This whole book has been reformatted, retyped and designed. These books are not made of scanned copies of their original work and hence the text is clear and readable.
The Perfect Way in Diet
Author: Anna Bonus KingsfordPublisher:
ISBN:
Category :
Languages : en
Pages : 144
Book Description
Advances in Baking Technology
Author: B. S. KAMEL AND C. E. STAUFFERPublisher: Springer
ISBN: 1489972560
Category : Technology & Engineering
Languages : en
Pages : 423
Book Description
Food and Flavor
Author: Henry FinckPublisher: Applewood Books
ISBN: 1429011092
Category : Cooking
Languages : en
Pages : 638
Book Description
In this 1913 work, Henry Finck introduced gastronomy to Americans. Finck's argument for cultivating an appreciation for natural, whole, American-grown foods is thoroughly modern in its approach.
Science in the Kitchen
Author: Ella Ervilla KelloggPublisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 600
Book Description
No Animal Food and Nutrition and Diet with Vegetable Recipes
Author: Rupert H. WheldonPublisher:
ISBN: 9781437805253
Category : Juvenile Fiction
Languages : en
Pages : 124
Book Description
History of Hydrogenation, Shortening and Margarine (1860-2020)
Author: William Shurtleff; Akiko AoyagiPublisher: Soyinfo Center
ISBN: 1948436183
Category :
Languages : en
Pages : 1159
Book Description
One of the world's most comprehensive, well documented and well illustrated books on this subject, With extensive subject and geographic index. 106 photographs and illustrations - mostly color. Free of charge in digital format on Google Books.
Cookery and Dining in Imperial Rome
Author: ApiciusPublisher: Good Press
ISBN:
Category : Cooking
Languages : en
Pages : 282
Book Description
"Cookery and Dining in Imperial Rome" by Apicius is the oldest known cookbook in existence. There are recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving food and revitalizing them in ways that are surprisingly still relevant.
Handbook of Fermented Functional Foods
Author: Edward R.(Ted) FarnworthPublisher: CRC Press
ISBN: 020300972X
Category : Technology & Engineering
Languages : en
Pages : 408
Book Description
Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their production processes, an