The New Home Cook Book, 1922 (Classic Reprint)

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Excerpt from The New Home Cook Book, 1922 The protein is chie y in the form of gluten which stretches and expands, holding the air and gas, forming the frame work of the bread, and hardens when baked. Flour from winter wheat is whiter and smoother, more like corn starch, and contains little gluten. This is soft wheat or pastry our. When squeezed in the hand it retains the imprint of the fingers. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks ...

The New Home Cook Book, 1922 (Classic Reprint) 2016, Forgotten Books

ISBN-13: 9781333767419

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