By Harold McGee
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.