Originally published during the early part of the twentieth
century, the Cambridge Manuals of Science and Literature were
designed to provide concise introductions to a broad range of
topics. They were written by experts for the general reader and
combined a comprehensive approach to knowledge with an emphasis on
accessibility. The Story of a Loaf of Bread by T. B. Wood was first
published in 1913. The volume presents an account of the various
stages involved in bread production, from wheat growing through to
the process of baking.
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