FAQ for alt.bread.recipes

Industrial and Commercial Baking

Print

Baker’s Manual, 5th Edition. Joseph Amendola.
Wiley 2002. ISBN: 0471405256; 336 pp.

The Taste of Bread. Raymond Calvel.
Kluwer Academic Publishers, 2001. ISBN: 0 8342 1646 9 (C); 205 pp.

Regarded as the “father” of bread. A very expensive text-book for the bread scientist. Translated from the “Le Gout du Pain”.

Special and Decorative Breads. Roland Bilheux, Roland, Alain Escoffier, Daniel Herve, Jean-Marie Pouradier.
John Wiley & Sons, Inc., 1997. ISBN: 0470 25005 4 (C); 304 pp.

Web