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BOULANGERIE
NORTH HEAD BAKERY
Hearth
breads,
Craft and Community
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;
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;
_______________. ''Ma philosophie du pain'', Fidèles au bon pain, 1987;
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 19th
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, 2nd
Edition,
John Wiley & Sons, 1994;
GUINARD,
J-Y, et LESJEAN, P. Le livre de
l'apprenti boulanger, Éditions
Jacques Lenore, 1988;
HAMELMAN, Jeffrey. Bread: A baker's book of techniques and recipes, 2nd ed, Wiley, New York, 2013;
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, 2nd
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 18th
century, 1984;
KEYSER,
Eric et CASTAGNA, Patrick. Pain,
Evolution & Tradition, Éditions
Panis Victor, 1994;
LAHEY, Jim, My Bread: The revolutionary, no-work, no-knead method, Norton, New York, 2009;
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;
Michael Pollan, Cooked: A natural history of transformation, Penguin ed. New York, 2014;
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, Chad. Tartine Book No 3: Modern, ancient, classic, whole, San Francisco, 2013;
ROBERTSON, Chad. Tartine Bread, Chronicle Books, San Francisco, 2010;
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, 4th
Ed., Van
Nostrand Reinhold , New York, 1986;
TANNAHILL,
Reay. Food
in History, Penguin,
1988;
de TONNAC, Jean-Philippe, Dictionnaire universel du pain, Paris, 2010;
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.
© 2016 North Head
Bakery, 199 Route 776, Grand Manan NB, E5G 1A4 506-662-8862
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