Bibliography

Appears in
Nick Malgieri's Bread
Nick Malgieri's Bread

By Nick Malgieri

Published 2012

  • About
  • Calvel, Raymond. La Boulangerie Moderne, 9th edition. Paris: Éditions Eyrolles, 1980.
  • _. Le Goût du Pain. Paris: Éditions Jérôme Villette, 1990.
  • Coria, Giuseppe. Profumi di Sicilia. Palermo: Vito Cavallotto, 1981.
  • Couet, Alain and Éric Kayser. Pains Spéciaux et Décorés. Paris: Éditions St.- Honoré, 1989.
  • David, Elizabeth. English Bread and Yeast Cookery, American edition. New York: Viking Press, 1980.
  • École Professionnelle Richemont. La Boulangerie Suisse. Lucerne: École Professionnelle Richemont, 1983.
  • Fance, Wilfred James. The New International Confectioner. London and Coulsdon, England: Virtue & Company, 1981.
  • _. The Students’ Technology of Breadmaking and Flour Confectionery. London: Routledge & Keegan Paul, 1976.
  • Glezer, Maggie. A Blessing of Bread. New York: Artisan Books, 2004.
  • Hahnemann, Trina. The Scandinavian Cookbook. Kansas City: Andrews McMeel, 2008.
  • Hitz, Ciril. Baking Artisan Bread. Beverly, MA: Quarry Books, 2008.
  • Jacob, H.E. Six Thousand Years of Bread. New York: Doubleday, 1944.
  • Kaltenbach, Marianne. Aus Schweizer Küchen. Bern, Switzerland: Hallwag, 1977.
  • Laverty, Maura. Full& Plenty: Breads & Cakes, vol. 1. Dublin: Anvil Books, 1985.
  • Mayer, Eduard. Wiener Süßspeisen. Linz, Austria: Trauner Verlag, 1968.
  • Olney, Richard. Simple French Food. New York, Atheneum, 1974.
  • Pagrach-Chandra, Gaitri. Warm Bread and Honey Cake. Northampton: Interlink Books, 2010.
  • Polshenke, Paul. Gebäck aus Deutschen Landen. Alfeld, Germany: Gildeverlag, 1949.
  • Standard, Stella. Our Daily Bread. New York: Bonanza Books, 1970.
  • Vogt, Ernst, et al. Der Schweizer Bäcker-Konditor, vol. 2. Thun, Switzerland: Ott Verlag, 1944.
  • Vogt, Ernst and Josef Mattle. Die Schweizer Bäckerei, vol. 1. Thun, Switzerland: Ott Verlag, 1953.