Panificium or the severall manners of making Bread in France etc where by Universall Consent the best bread in the world is eaten. By Mr J Evelyn Signed by John Evelyn States that good bread-making lies in the quality of the corn, a serviced mill, 'light' water, and an oven built with thick bricks Breads listed and how to make them: - household bread - 'pain Burgeois' or 'city bread' - 'pain de Gonnesse' 'The best Bread of France' - 'pain a la Montauron' - 'pain d'Esprit' - 'pain de Chapitre' - 'pain de Gentilly' - 'pain de Citrouille' - 'pain Benit' and 'Brioche' - 'pain de Cousin' Read to the Royal Society on 1 March 1664 15 February 1665