|
A New and Cheap Art of Bread-Making (1847) –
By: H. L. B. Lewis – 12 pages |
|
A Practical Guide for the Cake and Bread Baker
(1884) – By: C. W. Schlumpf – 123 pages |
|
A Treatise on Bread and Bread-Making (1837)
– By: Sylvester Graham – 152 pages |
|
A Treatise on Flour, Yeast, Fermentation and Baking Together
With Recipes for Bread and Cakes (1914) –
By: J. E. Wihlfahrt – 127 pages |
|
A Treatise on the Art of Bread- Making
(1805) – By: A. Edlin – 252 pages |
|
An Introduction to the Study of the Principles of Bread-Making
(1900) – By: W. Jago – 144 pages |
|
Baxter’s Practical Up-to-Date Receipt Books for Bakers
(1922) – By: Richard Baxter – 114 pages |
|
Bakers’ Bread (1906) – By: P. Richards – 131
pages |
|
Bread and Bread-Making: How to Make Many Varieties Easily and
With the Best Results (1889) – By: S. T.
Rorer – 100 pages |
|
Bread and Cake Baking: A Collection of Recipes
(1877) – By: F. D. Hauptmann – 82 pages |
|
Bread and Pastry Recipes of the World Famous Chefs
(1913) – By: A. C. Hoff – 84 pages |
|
Bread and the Principles of Bread Making
(1900) – By: H. W. Atwater – 52 pages |
|
Bread Facts (1920) – By: Ward Baking Co. –
124 pages |
|
Bread For the Million! (1861) – By: J.
Winchester – 24 pages |
|
Bread from Stones (1894) – By: A. J. Tafel –
148 pages |
|
Bread Making and Bread Baking (1915) – By:
M. E. Brothers – 136 pages |
|
Bread-Making (1884) – By: T. N. T. – 84
Pages |
|
Home Made Bread (1920) – By: E. Mitchell –
40 pages |
|
Improved Aerated Bread (1866) – By: Boston
Wheat & Bread Co. – 32 pages |
|
Leavening Agents (1914) – By: R. N. Hart –
116 pages |
|
Modern Mixes for Bakers (1914) – By: Calumet
Baking Powder Co. – 72 pages |
|
New England Breakfast Breads Luncheon and Tea Biscuits
(1891) – By: L. G. Swett – 142 pages |
|
One Hundred & 25 Recipes Bread, Cakes and Pies
(1915) – By: N. Immig – 132 pages |
|
Our Daily Bread 1918 – By:G. Radford – 80
pages |
|
Salt-Rising Bread and Some Comparisons With Bread Made With
Yeast (1912) – By: H. A. Kohman – 52 pages |
|
Secret Bread (1917) – By: F. T. Jesse – 536
pages |
|
Siebel’s Manual and Record Book for Bakers and Millers
(1917) – By: Siebel Institute of Tech. – 244
pages |
|
Some Points in the Making and Judging of Bread
(1913) – By: Isabel Bevier – 48 pages |
|
Sour Dough’s Bible (1910) – By: Agnes Checla
Fair - 80 pages |
|
The Book of Bread (1903) – By: Owen Simmons
– 406 pages |
|
The Chemistry of Breadmaking (1912) – By: J.
Grant – 248 pages |
|
The Complete Bread, Cake and Cracker Baker
(1881) – 397 pages |
|
The Complete Confectioner (1846) – By:
Parkinson – 164 pages |
|
The Conquest of Bread (1913) – By: P.
Kropotkin – 328 pages |
|
The History of Bread: From Prehistoric to Modern Times
(1904) – By: J. Ashton – 203 pages |
|
The Hygienic Cook-Book (1881) – By: Mattie
M. Jones – 56 pages |
|
The Modern Practical Bread Baker (1900) –
By: Robert Wells – 158 pages |
|
The Princess Baker (1880) – By: W. M. Lunan
– 28 pages |
|
The Technology of Bead-Making (1921) – By:
W. Jago – 650 pages |
|
The Theory and Art of Bread-Making (1861) –
By: E. N. Horsford – 36 pages |
|
Vienna Bread: Instruction and Recipes (1909)
– By: C. & J. Scott – 94 pages |
|
War Bread (1918) – By: A. E. Taylor – 124
pages |
|
Wheat Flour and Bread (1903) – By: H. Snyder
– 24 pages |
|
English Bread-Book for Domestic Use, Adapted to Families of
Every Grade( 1857) – By: E. Action – 243
pages |
|
Fifty valuable and delicious recipes made with corn meal
By: Celestine Eustis – 24 pages |
|
Studies on Bread and Bread Making (1903) –
By: H. Snyder – 54 pages |
|
Bread and Bread Making in the Home (1917) –
By: C. Hunt – 26 pages |
|
Our Daily Bread (1883) – 106 pages |
|
Our Daily Bread (1879) – 80 pages |
|
The Bakers Book (1903) – By: Emil Braun –
440 pages |
