The new system of making bread
a concise and practical treatise on bread and how to make it, with a large quantity of other useful and practical matter, including all the latest systems of quick sponging ...
Edición de la obra The new system of making bread
| Autor | Robert Wells |
|---|---|
| Editorial | A. Heywood, Simpkin, Marshall, Hamilton ... |
| Fecha de publicación | 1903 |
| Lugar | Manchester, London |
| Idioma | inglés |
| Páginas | 146 |
| LCCN | 85666627 |
| Número de Cutter | W455n |