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Bibliography

Appears in
Cookies Unlimited
Cookies Unlimited

By Nick Malgieri

Published 2000

  • About
  • All About Home Baking. New York: General Foods Corporation, 1937.
  • Ashbrook, Marguerite L., and Lois L. Sumption. Cookies and More Cookies. Peoria, 111.: The Manual Arts Press, 1938.
  • Bachmann, Walter. Continental Confectionery. London: Maclaren and Sons Limited, 1950.
  • ________. Swiss Bakery and Confectionery. London: Maclaren and Sons Limited, 1949.
  • Bau, Frederic. Caprices de Chocolat. Paris: Editions Albin Michel, 1998.
  • Book of American Baking. New York: American Trade Publishing Company, 1910.
  • The Book of Cookies: Recipes and Sales Ideas. Chicago: Baker’s Helper Company, 1940.
  • Clem, Deloris K. The Cookie Cookbook. New York: Castle Books, 1966.
  • The Cookery Book of Lady Clark of Tillipronie. Lewes, England: South over Press, 1994. This is a reprint of the original work published after Lady Clark’s death in 1909.
  • Darenne, Émile, and Emile Duval. TraitĂ© de Pâtisserie Moderne. Paris: Flammarion, 1974.
  • Gabriel, Jean-Pierre. Les heures et les jours Wittamer. Tielt, Belgium: Editions Lannoo, 1994.
  • Heatter, Maida. Maida Heatter’s Brand-New Book of Great Cookies. New York: Random House, 1995.
  • HermĂ©, Pierre, and Dorie Greenspan. Desserts by Pierre HermĂŞ. New York: Little Brown and Company, 1998.
  • Innli, Kjell E., ed. The Norwegian Kitchen. Kristiansund, Norway: KOM Forlag, 1993.
  • Lanigan, Anne. The Cookie and Cracker Cookbook. New York: Quick Fox, 1980.
  • Mayer, Eduard. Wiener SĂĽss-speisen. Linz, Austria: Trauner Verlag, 1968.
  • Mayer, Eduard, and Karl Schumacher. Wiener SĂĽss-speisen. Linz, Austria: Trauner Verlag, 1990. This is an edition of the previous entry revised by Karl Schumacher.
  • Menkveld, H. Banket-Bakkersvakboek voor het Gemengd Bedrijf. Doetinchem, Holland: Uitg.-Maatschappij C. Misset N.V., 1955.
  • Pasley, Virginia. The Christmas Cookie Book. Boston: Little, Brown and Company, 1949.
  • Retail Bakers Reference Book. New York: American Trade Publishing Co., 1928.
  • Richemont Craft School. Swiss Confectionery. Lucerne: Bakers and Confectioners Craft School Richemont, 1985.
  • Robert, Jean-Louis. Gateaux Secs, Biscuits et Cookies. Paris: Solar, 1987.
  • Roden, Claudia. A Book of Middle Eastern Food. New York: Alfred A. Knopf, 1972.
  • Rundell, Maria Eliza. A New System of Domestic Cookery. New York: Robert McDermut, 1817.
  • Sax, Richard. Classic Home Desserts. Shelburne, Vt: Chapters Publishing, Ltd., 1994.
  • Seranne, Ann. Delectable Desserts. Boston: Little, Brown and Company., 1952.
  • Scholte-Hoek, C. H. A. Gastronomische Geneugten: Het Nagerecht. The Hague: N.V. Uitgeverij Nijgh en Van Ditmar, no date.
  • Steinberg, Sally Levitt. The Donut Book. New York: Alfred A. Knopf, 1987.
  • Teubner, Christian. Christmas Baking. Woodbury, N.Y.: Barron’s, 1985.
  • Zenker, John J., and Hazel G. Zenker. Cookie Cookery. M. Evans and Company, 1969.

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