400 lines
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400 lines
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Library-Baking </h2>
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<div itemprop="articleBody">
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<h1 style="text-align: center;"><a title="(Return to Main Library Index)" href="/index.php/library-download">(Return to Main Library Index)</a></h1>
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<p> </p>
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<h1 style="text-align: center;"><span style="text-decoration: underline;"><strong>Baking</strong> </span></h1>
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<table style="margin-left: auto; margin-right: auto; height: 486px; width: 672px;" border="1">
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<tbody>
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<tr>
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<td style="width: 565px;">A Treatise On Bread and Bread-Making 1837</td>
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<td style="width: 91px;"><a href="/library/a_treatise_on_bread_and_bread-making_1837.pdf">PDF</a> 5 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">A Treatise on Flour Yeast Fermentation and Baking 1914</td>
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<td style="width: 91px;"><a href="/library/a_treatise_on_flour_yeast_fermentation_and_baking_1914.pdf">PDF</a> 4 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Bakers Bread 1906</td>
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<td style="width: 91px;"><a href="/library/bakers_bread_1906.pdf">PDF</a> 4 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Baking in the Home 1922</td>
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<td style="width: 91px;"><a href="/library/baking_in_the_home_1922.pdf">PDF</a> 1 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Baking Powder-A Healthful Convenient Leavening Agent 1915</td>
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<td style="width: 91px;"><a href="/library/baking_powder-a_healthful_convenient_leavening_agent_1915.pdf">PDF</a> 3 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Baking Powders 1889</td>
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<td style="width: 91px;"><a href="/library/baking_powders_1889.pdf">PDF</a> 4 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Baking Powders 1912</td>
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<td style="width: 91px;"><a href="/library/baking_powders_1912.pdf">PDF</a> 823 kb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Baking Powders-A Treatise of the Character 1899</td>
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<td style="width: 91px;"><a href="/library/baking_powders-a_treatise_of_the_character_1899.pdf">PDF</a> 1 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Best Recipes for Baking 1907</td>
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<td style="width: 91px;"><a href="/library/best_recipes_for_baking_1907.pdf">PDF</a> 5 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Book of American Baking-A Practical Guide Covering the Baking Industry 1910</td>
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<td style="width: 91px;"><a href="/library/book_of_american_baking-a_practical_guide_covering_the_baking_industry_1910.pdf">PDF</a> 12 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Bread and Bread-Making 1889</td>
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<td style="width: 91px;"><a href="/library/bread_and_bread-making_1889.pdf">PDF</a> 3 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Bread and Cake Baking 1877</td>
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<td style="width: 91px;"><a href="/library/bread_and_cake_baking_1877.pdf">PDF</a> 3 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Bread and the Principles of Bread Making 1906</td>
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<td style="width: 91px;"><a href="/library/bread_and_the_principles_of_bread_making_1906.pdf">PDF</a> 3 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Bread Cakes and Biscuits 1906</td>
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<td style="width: 91px;"><a href="/library/bread_cakes_and_biscuits_1906.pdf">PDF</a> 5 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Bread Facts 1920</td>
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<td style="width: 91px;"><a href="/library/bread_facts_1920.pdf">PDF</a> 4 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Bread Making and Bread Baking 1915</td>
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<td style="width: 91px;"><a href="/library/bread_making_and_bread_baking_1915.pdf">PDF</a> 5 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Bread-Making 1884</td>
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<td style="width: 91px;"><a href="/library/bread-making_1884.pdf">PDF</a> 2 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Cooking and Baking on Shipboard 1945</td>
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<td style="width: 91px;"><a href="/library/cooking_and_baking_on_shipboard_1945.pdf">PDF</a> 175 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Development and Use of Baking Powder and Baking Chemicals 1940</td>
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<td style="width: 91px;"><a href="/library/development_and_use_of_baking_powder_and_baking_chemicals_1940.pdf">PDF</a> 1 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Grocers Manual Containing Formulas for the Manufacture of Baking Powders 1888</td>
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<td style="width: 91px;"><a href="/library/grocers_manual_containing_formulas_for_the_manufacture_of_baking_powders_1888.pdf">PDF</a> 4 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Home Baking 1925</td>
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<td style="width: 91px;"><a href="/library/home_baking_1925.pdf">PDF</a> 756 kb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Kramers Book of Trade Secrets-Formulae for Flavoring Extracts Baking Powders Jellies 1905</td>
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<td style="width: 91px;"><a href="/library/kramers_book_of_trade_secrets-formulae_for_flavoring_extracts_baking_powders_jellies_1905.pdf">PDF</a> 4 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Leavening Agents-Yeast Leaven Salt-Rising Fermentation Baking Powder 1914</td>
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<td style="width: 91px;"><a href="/library/leavening_agents-yeast_leaven_salt-rising_fermentation_baking_powder_1914.pdf">PDF</a> 1 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Modern Practical Baking 1921</td>
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<td style="width: 91px;"><a href="/library/modern_practical_baking_1921.pdf">PDF</a> 9 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Ornamental Confectionery and Practical Assistant to the Art of Baking 1892</td>
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<td style="width: 91px;"><a href="/library/ornamental_confectionery_and_practical_assistant_to_the_art_of_baking_1892.pdf">PDF</a> 11 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Ornamental Confectionery and the Art of Baking In All Its Branches 1905</td>
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<td style="width: 91px;"><a href="/library/ornamental_confectionery_and_the_art_of_baking_in_all_its_branches_1905.pdf">PDF</a> 23 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Perfection In Baking 1895</td>
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<td style="width: 91px;"><a href="/library/perfection_in_baking_1895.pdf">PDF</a> 6 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Perfection In Baking 1902</td>
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<td style="width: 91px;"><a href="/library/perfection_in_baking_1902.pdf">PDF</a> 6 mb</td>
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</tr>
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<tr>
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||
<td style="width: 565px;">Report on Vienna Bread 1875</td>
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<td style="width: 91px;"><a href="/library/report_on_vienna_bread_1875.pdf">PDF</a> 10 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Richard F Nehrings Modern Ideas in Baking 1907</td>
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<td style="width: 91px;"><a href="/library/richard_f_nehrings_modern_ideas_in_baking_1907.pdf">PDF</a> 9 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Siebels Manual and Record Book for Bakers and Millers 1917</td>
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<td style="width: 91px;"><a href="/library/siebels_manual_and_record_book_for_bakers_and_millers_1917.pdf">PDF</a> 12 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Studies on Bread and Bread Making 1903</td>
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<td style="width: 91px;"><a href="/library/studies_on_bread_and_bread_making_1903.pdf">PDF</a> 3 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">The American Pastry Baker or General Instructor In the Baking of All Kinds of Pastries 1872</td>
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<td style="width: 91px;"><a href="/library/the_american_pastry_baker_or_general_instructor_in_the_baking_of_all_kinds_of_pastries_1872.pdf">PDF</a> 2 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">The Art of German Cooking and Baking 1922</td>
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<td style="width: 91px;"><a href="/library/the_art_of_german_cooking_and_baking_1922.pdf">PDF</a> 9 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">The Bakers Book-A Practical Hand Book of the Baking Industry 1902</td>
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<td style="width: 91px;"><a href="/library/the_bakers_book-a_practical_hand_book_of_the_baking_industry_1902.pdf">PDF</a> 20 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">The Complete Confectioner Pastry-Cook and Baker 1846</td>
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<td style="width: 91px;"><a href="/library/the_complete_confectioner_pastry-cook_and_baker_1846.pdf">PDF</a> 8 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">The Complete Confectioner Pastry-Cook and Baker 1864</td>
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<td style="width: 91px;"><a href="/library/the_complete_confectioner_pastry-cook_and_baker_1864.pdf">PDF</a> 9 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">The Complete Cook-Plain and Practical Directions for Cooking and Housekeeping 1846</td>
|
||
<td style="width: 91px;"><a href="/library/the_complete_cook-plain_and_practical_directions_for_cooking_and_housekeeping_1846.pdf">PDF</a> 22 mb</td>
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</tr>
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<tr>
|
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<td style="width: 565px;">The Cook and Housekeepers Complete and Universal Dictionary 1832</td>
|
||
<td style="width: 91px;"><a href="/library/the_cook_and_housekeepers_complete_and_universal_dictionary_1832.pdf">PDF</a> 49 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">The Effect of Alum Upon the Human System When Used in Baking Powders 1901</td>
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<td style="width: 91px;"><a href="/library/the_effect_of_alum_upon_the_human_system_when_used_in_baking_powders_1901.pdf">PDF</a> 1 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">The Modern Baker Confectioner and Caterer 1907</td>
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||
<td style="width: 91px;"><a href="/library/the_modern_baker_confectioner_and_caterer_1907.pdf">PDF</a> 15 mb</td>
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</tr>
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<tr>
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||
<td style="width: 565px;">The Peerless Pastry Book Containing Recipes for Baking and Pastry Work 1910</td>
|
||
<td style="width: 91px;"><a href="/library/the_peerless_pastry_book_containing_recipes_for_baking_and_pastry_work_1910.pdf">PDF</a> 4 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Use of Wheat Flour Substitutes In Baking 1918</td>
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<td style="width: 91px;"><a href="/library/use_of_wheat_flour_substitutes_in_baking_1918.pdf">PDF</a> 1 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">War Bread 1918</td>
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<td style="width: 91px;"><a href="/library/war_bread_1918.pdf">PDF</a> 3 mb</td>
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</tr>
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||
</tbody>
|
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</table>
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<p style="text-align: center;"> </p>
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<h1 style="text-align: center;"><a title="(Return to Main Library Index)" href="/index.php/library-download">(Return to Main Library Index)</a></h1> </div>
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Library-Baking </span>
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