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Chapter 10: Cereal Doughs and Batters

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

Beranbaum, R.L. The Cake Bible. New York: Morrow, 1988.

———. The Pie and Pastry Bible. New York: Scribner, 1998.

David, E. English Bread and Yeast Cookery. London: Penguin 1977.

Friberg, B. The Professional Pastry Chef. 3rd ed. New York: Van Nostrand Reinhold, 1996.

Glezer, M. Artisan Baking. New York: Artisan, 2000.

Healy, B., and P. Bugat. The Art of the Cake. New York: Morrow, 1999.

———. The French Cookie Book. New York: Morrow, 1994.

Perry, C. “Couscous and its cousins.” In Medieval Arab Cookery, edited by M. Rodinson et al., 233–38. Totnes, UK: Prospect Books, 2001.

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