Author: FANCE W. J.
Title: The Students Technology of Breadmaking and Flour Confectionery, Revised Edition
Description: London, Routledge & Kegan Paul. 1966, second revised edition. Cloth, 8vo - over 7? - 9? tall. pricec clipped DW rubbed to edges and corners etc, book clean, xx 443pp. Very Good/Very Good.

Keywords: Baking Bakery Cooking Bread Breadmaking Flour Dough Food Preparation Commercial


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