Baking Heirloom Artisan Bread by William Theriault

Author:William Theriault [Theriault, William]
Language: eng
Format: epub
Published: 2015-01-23T22:00:00+00:00

10. Bibliography

American Husbandry. Containing An Account of the Soil, Climate, Production and Agriculture of the British Colonies in North America and the West Indies with Observations on the Advantages and Disadvantages of settling in them, compared with Great Britain and Ireland. By an American. In two Volumes. London. Printed for J. BEW, in Pater-Noster-Row MDCCLXXV

Cunningham, Marion. The Fannie Farmer Cookbook. 13th revised ed., 1990.

Glezer, Maggie. Artisan Baking Across America. New York: Artisan, 2000.

Hamelman, Jeffrey. Bread: A Baker’s Book of Techniques and Recipes. John Wiley & Sons, Inc., 2004.

King Arthur Flour 200th Anniversary Cookbook. Woodstock, VT: Countryman Press, 1990.

The King Arthur Website - www.kingarthurflour.com

Reinhart, Peter. Crust & Crumb: Master Formulas for Serious Bread Bakers. Berkeley, CA: Ten Speed Press, 1998.

Robertson, Laurel. The Laurel’s Kitchen Bread Book. New York: Random House, 1984.

Schlebecker, John T. Whereby We Thrive: A History of American Farming, 1607-1972. Ames, IA: The Iowa State University Press, 1975.

Silverton, Nancy. Breads from the La Brea Bakery. New York: Villard, 1996.

Treuille, Eric, and Ursula Ferrigno. Bread: Artisan Breads from Baguettes and Bagels to Foccacia and Brioche. New York: D.K. Publishing, Inc., 2004.

Wing, Daniel, and Alan Scott. The Bread Builders: Hearth Loaves and Masonry Ovens. White River Junction, VT: Chelsea Green Publishing Co., 1999.

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