A Treatise on the Art of Bread-Making - Bookaneer Notebook
A Treatise on the Art of Bread-Making - Bookaneer Notebook
About the inspiring book
A Treatise on the Art of Bread-Making, by Abraham Edlin (London, 1805).
Abraham Edlin, a medical practitioner from Uxbridge in Middlesex, described the practice of bread-making as \'a beautiful and interesting branch of experimental philosophy\'.
For centuries, secrets of the art of baking had been closely guarded by the craft itself, through long years of training and apprenticeship. Edlin turned to the study of baking for the sake of general social improvement in early 19th century England, investigating the essential science of fermentation, the trade practices of the day, and the practical difficulties under which bakers and allied traders labored.
Inspiring recipes, substitutes for wheaten bread, understanding of yeast or the structure of a bakehouse are compiled in this book, the first in-depth study of the subject in the English language.
Details
Size: 12.7 × 19.7 cm
Weight: 300 g
Pages: 240
Paper: Cream shaded book paper 90g/m2
Cover: Smooth surface paper 240g/m2
Illustrated inside page
Section sewn exposed binding (with printing color traces)
Printed in Madrid by Artes Gráficas Palermo
Environmental
Bookaneer use Munken paper, produced in Munkedal (Sweden), in a mill founded in 1871 and considered one of the world’s most environmentally friendly.
The paper used in the notebooks is certified in accordance with EU Ecolabel (the official environmental label for the European Union) and produced using environmentally labelled raw materials from forests certified according to the international standards FSC™ (Forest Stewardship Council) and PEFC (Programme for the Endorsement of Forest Certification).
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