References

Amendola, Joseph, and Donald Lundberg. Understanding Baking. New York: Van Nostrand Reinhold, 1992.

American Egg Board. Eggcyclopedia. Park Ridge, IL: The American Egg Board, 1999.

Arbuckle, W. S., Ice Cream, 4th edition. Westport, CT: AVI Publishing Co., 1986.

Beranbaum, Rose Levy. “Sugar Baking and Cooking.” The Research Report (International Association of Cooking Professionals), October 1985.

Bilheux, Roland, and Alain Escoffier. Professional French Pastry Series: Doughs, Batters, and Meringues. New York: Van Nostrand Reinhold, 1988.