Bread

Alford, Jeffrey and Naomi Duguid. Flatbreads and Flavors: A Baker’s Atlas. New York: William Morrow, 1995. Print.

Allen, Tim. The Ballymaloe Bread Book. Louisiana: Pelican, 2001. Print.

Beranbaum, Rose L. The bread bible. New York: Norton, 2003. Print.

Calvel, Raymond and Ronald L. Wirtz. The Taste of Bread. Maryland: Aspen, 2001. Print.

Dupaigne, Bernard. The History of Bread. New York: Harry Abrams, 1999. Print.

Figoni, Paula. How Baking Works. New York: John Wiley, 2003. Print.

Glezer, Maggie. Artisan Baking Across America: The Breads, the Bakers, the Best Recipes. New York: Artisan, 2000. Print.

–. A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World. New York: Artisan, 2004. Print.

Hammelman, Jeffrey. Bread: A Baker’s Book of Techniques and Recipes. Hobooken: John Wiley, 2004. Print.

L’École Lenôtre. Les Pains et Viennoiseries de l’École Lenôtre. France: Éditions Jérôme Villette, 1995. Print.

Lepard, Dan. Handmade bread : [contemporary European recipes for the home baker]London: Mitchell Beazley, 2013. Print.

Pyler, E.J. Baking Science and Technology, Volumes 1-2. Kansas: Sosland, 1988. Print.

Rambali, Paul. Boulangerie: The Craft and Culture of Baking in France. New York: Macmillan, 1994. Print.

Reinhart, Peter. The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread. Berkeley: Ten Speed, 2001. Print.

–. Crust and Crumb: Master Formulas for Serious Bakers. Berkeley: Ten Speed, 1998. Print.

–. Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor. Berkeley: Ten Speed, 2007. Print.

Scherber, Amy, Toy K. Dupree, and Amys B. Bakery. Amy’s bread. Hoboken, N.J.: John Wiley & Sons, 2010. Print.

Schünemann, Claus and Günter Treu. Baking: The Art and Science. Calgary: Baker Tech Inc., 1986. Print.

Seligson, Susan. Going with the Grain: A Wandering Bread Lover Takes a Bite Out of Life. New York: Simon and Schuster, 2002. Print.

Suas, Michel. Advanced Bread and Pastry: A Professional Approach. New York: Delmar, 2008. Print.