The book "Treatise on the Art of Making Tasty and Healthy Bread from Wheat, Oats, Rye, Barley and Other Cereal Grains. Identification of the Nutritional Properties and Chemical Composition of Different Types of Bread Crops and Different Substitutes Used for Bread" was written by Friedrich Christian Akcum. This book examines the process of making bread from different types of grain, and also provides information on the nutritional properties and chemical composition of bread crops. The author also examines the various bread substitutes that were used at the time. This book is a valuable source of information for those interested in the production process and composition of bakery products.