References, Books

BOULANGERIE NORTH HEAD BAKERY
Hearth breads, Craft and Community, since 1988

Links

List of Works in our Reference Collection

ASSIRE, Jérôme. The Book of Bread, preface by Bernard Clavel, Flamarion, 1996;
AUZET, Roger. Pains décorés et pièces artistiques, Éditions Jérôme Villette, 1992;
BENOIT, Madame Jehane. My Secrets for Better Cooking, 3 vols., Les éditions Héritage, Saint- Lambert, Québec, 1990;
BITTMAN,Mark. « Olive Oil Matzo », video, New York Times, 25 March 2010;
BOILY, Lise, et BLANCHETTE, Jean-François. The Bread Ovens of Quebec, The National Museum of Man, Ottawa,         1979;
CALVEL, Raymond. La boulangerie moderne, 10ième édition, Eyrolles, Paris, 1984;
________________. Le goût du pain, Éditions Jérome Villette, 1990;
________________. Que sais-je? Le pain, Presses Universitaires de France, 1964;
CLAVEL, Bernard. La maison des autres – La grande patience, 1974;
CLAYTON, Bernard. New Complete Book of Breads, Simon & Schuster, New York,1987;
_________________. The Complete Book of Pastry, Sweet & savoury, Fireside, Simon & Schuster, New York, 1981;
COLEMAN, Eliot. The New Organic Grower, Chelsea Green Publishing, White River Junction, Vermont, 1989;
COOPERATIVE WHOLE GRAIN ASSOCIATION, Uprisings: The whole grain baker's book, Mother Earth News,         Henderson, NC, 1983;
DAUDET, Alphonse. Les lettres de mon moulin, Nelson éditeurs, 1943;
DAVID, Elizabeth. English Bread and Yeast Cookery, The Viking Press, New York,1980;
DELACRÉTAZ, Pierre. Les vieux fours à pain, Éditions Cabédita, 1993;
L'ECOLE LENÔTRE, Les pains et viennoiseries de l'ecole Lenôtre, Éditions Jérôme Villette, 1995;
FAIRBANK,N.K.Company[ofChicago].ReliableRecipesforBakersundatedpublication,
    probablyfrom thelate 19^th century, promoting'Cottolene' shortening, 'Packed in Tierces, Half-Barrels, Drums and Tubs';
FIELD, Carole. The Italian Baker, Harper Collins, New York, 1985;s
GISSLEN, Wayne. Professional Baking, 2^nd Edition, John Wiley & Sons, 1994;
GUINARD, J-Y, et LESJEAN, P. Le livre de l'apprenti boulanger, Éditions Jacques Lenore, 1988;
JOEL, David & SCHAPIRA, Karl. The Book of Coffee and Tea: A guide to the appreciation of fine coffees, teas and         herbal beverages, St Martin's Press, New     York, 2^nd ed., 1982;
JOHNSON, Ellen Foscue. The Garden Way Bread Book: A baker's almanac, Garden Way, Vermont, 1979;
KAPLAN, Steven L. Cherchez le pain: guide des meilleures boulangeries de Paris, Plon, Paris, 2004;
________________. Le meilleur pain du monde: les boulangers de Paris au XVIIIe siècle,Fayard, 1996;
_______________. Le retour du bon pain, Perrin, 2002;
_______________. Provisioning Paris: Merchants and millers in the grain and flour trade during the 18^th century,         1984;
KEYSER, Eric et CASTAGNA, Patrick. Pain, Evolution & Tradition, Éditions Panis Victor, 1994;
LEADER, Daniel & BLAHNIK, Judith. Bread Alone, William Morrow & Co, New York, 1993;
LEONARD, Thom. The Bread Book; A natural, whole-grain seed-to-loaf approach to real bread, East West Health             Books, 1990;
LE PATISSIER FRANÇAIS, Delarue Librairie-Editeur, n.d.; [ auteur, Emile Bernard, 1887?]
LINXE, Robert. La maison du chocolat, Éditions Robert Lafont, 1992;
LUARD, Elisabeth. Classic French Cooking: Recipes for mastering the French kitchen, MQ Publications, London, 2004;
MENGI, Umberto. Umberto's Kitchen: The flavours of Tuscany, Douglas McIntyre,Vancouver/Toronto, 1997;
MONTANDON, Jacques. Le bon pain des provinces de France: histoire et gastronomie, Edita Lausanne, 1979;
MOREAU, Patrick & ROCCARD, Martine. Boulangerie & Patisserie: répertoire des termes techniques, des matières         premières, et des recettes, Flamarion, 2001;
MOSKIN, Julia. “Takingthe Artisan out of Artisanal: Good bread goes commercial,” New York Times, 10 March 2004;
POILÂNE, Lionel. Guide de l'amateur de pain, Éditions Robert Laffont, 1981;
ORTIZ, Joe. The Village Baker: Classic regional breads from Europe and America, Tenspeed Press, Berkeley,                 California, 1993;
PAGNOL, Marcel. La femme du boulanger, Éditions de Fallois, Paris, 1989;
PALMER, Linda L. Recipes from My Father's Mill, a reproduction of The Hunting Cook Book,“written in the 'thirties', to     promote the whole wheat and corn flours produced in the mill of my father, Kenneth W Hunting...The roller mill was
    installed in 1909 and ceased operation in 1955...in what is now Huntingville,Quebec”.
POLT-HEINZL, Evelyne & SCHMIDJELL, Christine. Brot: Eine kleine kulinarische anthologie,Phillip Reclam Jun.             Stuttgart, 1998;
RAMBOLI, Paul. Boulangerie: The craft and culture of baking in France, Macmillan, New York, 1994;
ROBERTSON, Laurel. The Laurel's Kitchen Bread Book: A guide to whole-grain breadmaking, Random House, New         York, 1984;
SUAS, Michel. Advanced Bread & Pastry: A professional approach, Delmar Cengage Learning, 2009;
SULTAN, William J. Practical Baking, 4^th Ed., Van Nostrand Reinhold , New York, 1986;
TANNAHILL, Reay. Food in History, Penguin, 1988;
VIARD, J.-M. Le compagnon boulanger, Éditions Jérôme Villette, [1984];
WING, Daniel & SCOTT, Alan. The Bread Builders: Hearth loaves & masonry ovens, Chelsea Green Publishing, White         River Junction, Vermont, 1999;
WOOD, Adeline. Quantity Food Service Recipes: Compiled by..Administration Section of the American Dietetic             Association, J.B. Lippincott Company, 1940.