Le Grand d'Aussy traces French bread history from the first Tameliers and Fourniers to the Boulangers whose bread evolved from a simple boule to the pains mollet of the seventeenth century and the long breads which already began to replace round breads in the eighteenth century. Along the way he looks at the different types of bread, typically made from wheat, and also the other grains and even other products which were used to make bread. He then presents.
Bread, Pastry and Sweets in Old Regime France pdf download
Bread, Pastry and Sweets in Old Regime France pdf free download
Bread, Pastry and Sweets in Old Regime France read online free book
Bread, Pastry and Sweets in Old Regime France ebook pdf epub mobi
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.