A Treatise on the Art of Bread-Making, by Abraham Edlin (London, 1805).Abraham Edlin, a medical practitioner from Uxbridge in Middlesex, describedthe practice of bread-making as 'a beautiful and interesting branch ofexperimental philosophy'.For centuries, secrets of the art of baking had been closely guarded by the craftitself, through long years of training and apprenticeship. Edlin turned to thestudy of baking for the sake of general social improvement in early 19th centuryEngland, investigating the essential science of fermentation, the trade practicesof the day and the practical di!culties under which bakers and allied traderslaboured.Inspiring recipes, substitutes for wheaten bread, understanding of yeast or thestructure of a bakehouse are compiled in this book, the first in-depth study ofthe subject in English language.DetailsSize: 12.7 19.7 cmWeight: 300 gPages: 240Paper: Cream shaded book paper 90g/m2Cover: Smooth surface paper 240g/m2Section sewn exposed binding