Bibliography

  1. Quaglia, G.B. Manuale del Panificatore, an edition from the publishers of Panificatione & Pasticerria.
  2. Bilheux, Roland, Alain Escoffier, Daniel Herve, and Jean-Marie Pouradier, Special and Decorative Breads, Vol 1, New York:Van Nostrand Reinhold, 1989.
  3. Pyler, Ernst J. Baking Science & Technology, Third Edition. Kansas City: Sosland Publishing Co., 1988.
  4. Quaglia, G.B. Scienza e Technologia della Panificazione, Pinerolo Chiriotti, 1984, Italia.
  5. Capello, Roberto. Il Manuale del Panificatore,   Bergamo: Editrice San Marco s.r.l., 1993.
  6. Schunemann, Claus and Gunter Treu,  Baking, The Art and Science. Calgary:Baker Tech Inc., 1986.
  7. Boriani, Guido, Fabrizio Ostani. Il pane. Milan: Ottaviano, 1986.
  8. Molino SIMA, Ricettario , a recipe booklet published by Sima di Argenta. This booklet indicates that it used Quaglia, G.B., Scienza e Technologia della Panificazione, Pinerolo: Chiriotti, 1984, and Manuale del Panificatore (1) as its major sources of reference.
  9. Giorilli, Piergiorgio and Laura, Simona, Il Pane, Un Arte, Una Technologia. Milano: Franco Lucisano Editore, 1996.
  10. Corriher, Shirley,  CookWise, The Hows & Whys of Successful Cooking. New York: William Morrow and Company, lnc., 1997.
  11. Cantore, Claudio, a series of Personal Communications spanning 1996-1998.  Claudio's Specialty Breads, Castroville, CA. .

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