Bibliography

Appears in
top 1000Frozen Desserts
Frozen Desserts

By Francisco Migoya

Published 2008

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  1. Adrià, Ferran, Albert Adrià, and Juli Soler. El Bulli 1998–2002 (English edition). Barcelona, Spain: Elbullibooks, 2003.
  2. Aimar, Joseph, Alain Berne, and Jacques Joubert. Frozen Desserts. New York: Cicem and Wiley, 1997.
  3. Arbuckle, W. S., and Robert T. Marshall. Ice Cream (Fifth Edition). New York: Chapman and Hall, 1996.
  4. Balaguer, Oriol. La Cocina de los Postres. Barcelona, Spain: Montagud, 2001.
  5. Beckett, Stephen T. The Science of Chocolate. London: RSC Paperbacks, 2000.
  6. Bellouet, G. J., J. M. Perruchon, E. Ryon. Apprenez l’Art de la Glace et des Sorbets (Learn the Art of Ice Cream and Sorbets). Paris: Belouet., 2001.
  7. Caviezel, Luca. Scienza e Tecnologia del Gelato Artigianale (Science and Technology of Artisanal Gelato). Torino: Chiriotti, 1992.
  8. Christian, Elizabeth W., and Vickie A. Vaclavik. Essentials of Food Science (Second Edition). London: Kluwer Academic/Plenum Publishers, 2003.
  9. Corvitto, Angelo. Los Secretos del Helado (The Secrets of Ice Cream). Barcelona: Grupo Vilbo, 2004.
  10. Coultate, T. P. Food: The Chemistry of Its Components (Fourth Edition). London: The Royal Society of Chemistry, 2003.
  11. The Culinary Institute of America. Baking and Pastry: Mastering the Art and Craft. New York: John Wiley and Sons, Inc., 2004.
  12. Davidson, Alan, Jane Davidson, Tom Jaine, and Helen Saberi. The Oxford Companion to Food (Second Edition). New York: Oxford University Press, 2006.
  13. Damerow, Gail. Ice Cream! The Whole Scoop. Centennial, Colo.: Glenbridge Publishing Ltd., 1991.
  14. Damme, Jeff. I Gelati del Pasticciere (The Pastry Chef’s Ice Cream). Torino: Chiriotti, 1992.
  15. Ecole Lenôtre. Recettes Glaces de L’Ecole Lenôtre (Frozen Desserts from the Lenôtre School). Les Lille, France: Jeròme Villette, 1995.
  16. Figoni, Paula. How Baking Works. New York: John Wiley and Sons, Inc., 2004.
  17. Herbst, Sharon Tyler. The Food Lover’s Companion (Third Edition). New York: Barron’s Educational Series, 2001.
  18. Jackson, E. B. Sugar. Confectionery Manufacture. New York: Aspen Publications, 1995.
  19. Lang, Jennifer Harvey, ed. Larousse Gastronomique. New York: Clarkson Potter Publishers, 2001.
  20. McGee, Harold. The Curious Cook. New York: Collier Books/Macmillan Publishing Company, 1990.
  21. ———. On Food and Cooking (Second Edition). New York: Scribner, 2004.
  22. Matz, Samuel A. Bakery Technology and Engineering. New York: Van Nostrand Reinhold, 1992.
  23. The Packer 2005 Produce Availability and Merchandising Guide. Vance Publishing Corp, 2005.
  24. Steingarten, Jeffrey. The Man Who Ate Everything. New York: Vintage Books and Random House, 1997.
  25. Stogo, Malcolm. Frozen Desserts: A Complete Retailer’s Guide. New York: Van Nostrand Reinhold, 1990.
  26. Thuries, Yves. Glaces, Petit Fours Glacés, Chocolats et Confisserie (Ice Creams, Frozen Petits Fours, Chocolates, and Confections). France: Societé Editar, 1982.