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Appears in
Making Bread at Home
Making Bread at Home

By Tom Jaine

Published 2005

  • About
  1. Banfield, Walter: Manna (London, 1937)
  2. Bateman, Michael, & Heather Maisner: The Sunday Times Book of Real Bread (Aylesbury, 1982)
  3. Bürher, E.M., & W. Zehr: Le pain à travers les ages (Paris, 1985)
  4. Calvel, R.: La Boulangerie Moderne (3rd edition, Paris, 1962)
  5. Clayton, Bernard, Jr.: Bernard Clayton’s New Complete Book of Breads (New York, 1987)
  6. Collister, Linda, & Anthony Blake: The Bread Book (London, 1993)
  7. Confederation Nationale de la Boulangerie: Mon Métier Boulanger (Paris, 1990)
  8. David, Elizabeth: English Bread and Yeast Cookery (London, 1977)
  9. Duff, Gail: The Complete Bread Book (London, 1993)
  10. Edlin, A.: A Treatise on the Art of Bread-Making (London, 1805, reprinted 1992)
  11. Field, Carol: The Italian Baker (New York, 1985)
  12. Irons, J.R.: Breadcraft (n.d., ca. 1935)
  13. Kelly, Sarah: Festive Baking In Austria, Germany and Switzerland (Harmondsworth, 1985)
  14. Kirkland, John: The Modern Baker, Confectioner and Caterer (London 1907)
  15. Littlewood, Alan: Breadcraft (London, 1987)
  16. Mesfin, D.J.: Exotic Ethiopian Cooking (Falls Church, Virginia, 1993)
  17. Montandon, J.: Le bon pain des provinces de France (Lausanne, 1979)
  18. Ortiz, Joe: The Village Baker (Berkeley, 1993)
  19. Parmentier, Antoine Auguste: Le Parfait Boulanger (edition of 1788, Paris; reprinted Marseille, 1981)
  20. Poilâne, Lionel: Faire son pain (Paris, 1982)
  21. Poilâne, Lionel: Guide de l’amateur de pain (Paris, 1981)
  22. Time-Life Books: Breads (Amsterdam,1980)

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