Description: In 1861, Horsford published “The Theory and Art of Bread Making: A New Process without the Use of Ferment.” Horsford, a chemist and food scientist, presents his method for bread-making that does not use traditional yeast fermentation. Instead, he introduces the use of chemical leavening agents. His work was significant in the development of baking powder and contributed to advances in food science and baking technology. This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. Antique condition. Shows signs of wear commensurate with age. Cover stained. Corner and edge wear. Overall, good condition for age. Please see photos for detailed condition. Back cover missing corner piece. Author Horsford, Eben Norton, 1818-1893. Publication Cambridge, Mass., Rumford Press, 1861. Details Description 47 p. Subject Baking and breads > Chemistry Note (Paper) Call Number VTI p.v. 4, no. 9 OCLC 21265826 Author Horsford, Eben Norton, 1818-1893. Title The theory and art of bread making, by E.N. Horsford. Imprint Cambridge, Mass., Rumford Press, 1861.
Price: 299.99 USD
Location: Denver, Colorado
End Time: 2024-12-08T01:36:13.000Z
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Item Specifics
All returns accepted: ReturnsNotAccepted
Binding: Paper
Language: English
Special Attributes: 1st Edition
Author: Professor E. N. Horsford
Publisher: Rumford Press
Topic: Bread
Subject: Chemistry
