A Baker’s Bookshelf

Beard, James. Beard on Bread. New York: Knopf, 1973.

———. Delights and Prejudices. New York: Smithmark, 1964.

Bertinet, Richard. Crust: Bread to Get Your Teeth Into. London: Kyle Books, 2007.

Calvel, Raymond. The Taste of Bread. With James J. MacGuire. Translated by Ronald Wirtz. New York: Springer, 2001.

Child, Julia. My Life in France. With Alex Prud’homme. New York: Knopf, 2006.

Child, Julia, and Simone Beck. Mastering the Art of French Cooking. Vol. 2. New York: Knopf, 1970.

Curry, Brother Rick, SJ. The Secrets of Jesuit Breadmaking. New York: Harper-Collins, 1995.

David, Elizabeth. English Bread and Yeast Cookery. Newton, MA: Biscuit Books, 1977.

Denzer, Kiko. Build Your Own Earth Oven, 3rd ed. With Hannah Field. Blodgett, OR: Hand Print Press, 2007.

Duff, Gail. A Loaf of Bread: Bread in History, in the Kitchen, and on the Table. Edison, NJ: Chartwell Books, 1998.

Dupaigne, Bernard. The History of Bread. New York: Abrams, 1999.

Fermor, Patrick Leigh. A Time to Keep Silence. New York: New York Review Books, 2007.

Glezer, Maggie. Artisan Baking. New York: Artisan, 2000.

Hamelman, jeffrey. Bread: A Baker’s Book of Techniques and Recipes. Hoboken, NJ: Wiley, 2004.

Hertzberg, Jeff, and Zoë François. Artisan Bread in Five Minutes a Day. New York: St. Martin’s, 2007.

Jacob, H. E. Six Thousand Years of Bread: Its Holy and Unholy History. Garden City, NY: Doubleday, Doran, 1944.

Kaplan, Steven Laurence. Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It. Durham, NC: Duke University Press, 2006.

Leader, Daniel. Local Breads: Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers. With Lauren Chattman. New York: Norton, 2007.

Leader, Daniel, and Judith Blahnik. Bread Alone: Bold Fresh Loaves from Your Own Hands. New York: William Morrow, 1993.

Mayle, Peter, and Gerard Auzet. Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes. New York: Knopf, 2005.

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 1984.

Norris, Frank. The Octopus: A Story of California. Garden City, NY: Doubleday, Page, 1901.

Pyler, E. J. Baking Science and Technology, 3rd ed. Kansas City: Sosland, 1988.

Rapaille, Clotaire. The Culture Code. New York: Broadway Books, 2006.

Reinhart, Peter. American Pie: My Search for the Perfect Pizza. Berkeley: Ten Speed Press, 2003.

———. The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread. Berkeley: Ten Speed Press, 2001.

———. Brother Juniper’s Bread Book: Slow Rise as Method and Metaphor. Reading, MA: Addison-Wesley, 1991.

Robertson, Laurel. The Laurel’s Kitchen Bread Book. New York: Random House Trade Paperbacks, 2003.

Schnitzbauer, Boniface, and Francis Kline. Baking with Brother Boniface. Charleston, SC: Wyrick, 1997.

Van Over, Charles . The Best Bread Ever. New York: Broadway Books, 1997.

Wing, Daniel, and Alan Scott. The Bread Builders: Hearth Loaves and Masonry Ovens. White River Junction, VT: Chelsea Green, 1999.

Wright, Kevin J. Europe’s Monastery and Convent Guesthouses: A Pilgrim’s Travel Guide. Liguori, MS: Liguori, 2000.

Additional References

Bamforth, Charles W. Food, Fermentation, and Micro-organisms. Oxford: Blackwell, 2005.

Campbell, Judy, Mechtild Hauser, and Stuart Hill. “Nutritional Characteristics of Organic, Freshly Stone-Ground, Sourdough and Conventional Breads.” McGill University Ecological Agriculture Products Publication 35 (1991).

Carpenter, Kenneth J. “effects of different Methods of Processing Maize on Its Pellagragenic Activity.” Federal Proceedings 40, no. 5 (1981): 1531–35.

Chapman, A. “The Yeast Cell: What Did Leeuwenhoeck See?” Journal of the Institute of Brewing 37 (1931): 433–36.

Colwell, James. “From Stone to Steel: American Contributions to the Revolution in Flour Milling.” The Rocky Mountain Social Science Journal 6, no. 2 (1969): 20–31.

Dobell, clifford. Antony van Leeuwenhoek and His “Little Animals.” London: Stapes Press, 1932.

Evans, Oliver. The Young Mill-Wright and Miller’s Guide. Philadelphia: Blanchard and Lea, 1860.

Fenster, Julie M. Mavericks, Miracles, and Medicine. New York: Carrol and Graf, 2003.

Ford, Brian J. Single Lens: The Story of the Microscope. New York: Harper and Row, 1985.

Fred, Edwin Broun. “Antony van Leeuwenhoek on the Three-Hundredth Anniversary of His Birth.” Journal of Bacteriology 25, no. 1 (1933): 1–18.

Gieson, Gerald. The Private Science of Louis Pasteur. Princeton: Princeton University Press, 1995.

Goldberger, Joseph. “Pellagra: Its Nature and Prevention.” Public Health Reports 33, no. 14 (1918): 481–88.

———. “A Study of the Treatment and Prevention of Pellagra.” Public Health Reports 39, no. 3 (1924): 87–107.

Goldberger, Joseph, G. A. Wheeler, and E. Sydenstricker. “A Study of the Diet of Non-Pellagrous and Pellagrous Households.” Journal of the American Medical Association 71 (1918): 944–49.

———. “A Study of the Relation of Diet to Pellagra Incidence in Seven Textile-Mill Communities of South Carolina in 1916.” Public Health Reports 35, no. 12 (1920): 648–713.

Graham, Sylvester. A Treatise on Bread and Bread Making. Boston: Light and Stearns, 1837.

Hall, Ross Hume. Food for Naught: The Decline in Nutrition. New York: Harper and Row, 1974.

Kraut, Alan M. Goldberger’s War: The Life and Work of a Public Health Crusader. New York: Hill and Wang, 2003.

Kruif, Paul de. Microbe Hunters. 1926. Reprint, New York: Harcourt Brace, 1996.

McGrain, John W. “Good Bye Old Burr: The Roller Mill Revolution in Maryland, 1882.” Maryland Historical Magazine 77 (1982): 154–71.

Park, Y. K., C. T. Sempos, C. N. Barton, J. E. Vanderveen, and E. A. Yetley. “effectiveness of Food Fortification in the United States: The Case of Pellagra.” American Journal of Public Health 90, no. 5 (2000): 727–38.

Parsons, Robert A. Trail to Light: A Biography of Joseph Goldberger. Cornwall, NY: Cornwall Press, 1943.

Pedersen, Birthe, and Bjørn Eggum. “The Influence of Milling on the Nutritive Value of Flour from Cereal Grains.” Plant Foods for Human Nutrition 33 (1983): 51–61.

Reustow, Edward. The Microscope in the Dutch Republic: The Shaping of Discovery. Cambridge: Cambridge University Press, 1996.

Roe, Daphne A. A Plague of Corn: The Social History of Pellagra. Ithaca: Cornell University Press, 1973.

Schierbeek, Abraham. Measuring the Invisible World: The Life and Works of Antoni van Leeuwenhoek. London: Abelard-Schuman, 1959.

Stiebeling, H. K., and M. E. Munsell. “Food Supply and Pellegra Incidence in 73 South Carolina Farm Families.” U.S. Dept of Agriculture Technical Bulletin 333 (1932).

Swazey, Judith P., and Karen Reeds. “Today’s Medicine, Tomorrow’s Science: Essays on Paths of Discovery in the Biomedical Sciences.” U.S. Department of Health, Education, and Welfare Publication No. (NIH) 78-244 (1978).

Terris, Milton, ed. Goldberger on Pellagra. Baton Rouge: Louisiana State University Press, 1964.

Watts, Alison. “The Technology That Launched a City: Scientific and Technological Innovations in Flour Milling during the 1870s in Minneapolis.” Minnesota History 57, no. 2 (2000): 87–97.

Wilder, Russell M., and Robert R. Williams. Enrichment of Flour and Bread: A History of the Movement. Washington, DC: National Research Council (1944).

Further Information Online

For additional recipes, techniques, sources for materials and ingredients, photographs and videos of my year of bread making, a photographic tour of l’Abbaye Saint-Wandrille, and more, visit my Web site, williamalexander.com.