Title: A Monumental Book on the Art of Bread

Abraham Edlin, a physician from Oxbridge, describes the art of bread as "a beautiful and interesting branch of experimental philosophy." For centuries, the secrets of the art of bread have been closely guarded through training and apprenticeship. Edlin turned to the study of bread for the general social improvement in early 19th century England, exploring the basic science of fermentation, the commercial practices of the time, and the practical difficulties faced by bakers and related merchants.

The book includes:

• Inspired recipes
• Substitutes for wheat bread
• Understanding yeast
• Structure of an oven

Records and details:

• Size: 12.7 × 19.7 cm
• Weight: 300 g
• Pages: 240
• Paper: Cream shade 90g/m²
• Cover: Smooth paper 240g/m²
• Internal illustrations
• Stitched external binding (with traces of printing color)

The paper used in the notebooks is certified according to the EU Ecolabel and is produced using raw materials from forests certified according to international standards FSC™ and PEFC.