Discover the lost art of baking bread from potatoes with this historical treatise, "Die Kunst Brod Aus Erdäpfeln Zu Backen," originally authored by Antoine Augustin Parmentier. This book delves into the techniques and benefits of using potatoes as a primary ingredient in bread making.
Explore the processes involved in creating potato bread, offering a unique perspective on 18th-century culinary practices. A valuable resource for food historians, culinary enthusiasts, and anyone interested in alternative baking methods.
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