On food and cooking the science and lore of the kitchen ( PDFDrive ) 1569

Sluimer, I.P Principles of dough retarding Bakers Digest 55, no 4 (1981): 6–10 Stear, C.A Handbook of Breadmaking Technology London: Elsevier, 1990 Tester, R.F., and S.J.J Debon Annealing of starch — a review Int J Biological Macromolecules 27 (2000): 1–12 Thiele, C et al Contribution of sourdough lactobacilli, yeast, and cereal enzymes to the generation of amino acids in dough relevant for bread flavor Cereal Chemistry 79 (2002): 45–51 Weiss, T.J Food Oils and Their Uses 2nd ed Westport, CT: AVI, 1983 Zweifel, C et al Influence of hightemperature drying on structural and textural properties of durum wheat pasta Cereal Chemistry 80 (2003): 159–67 CHAPTER 11: Sauces Armstrong, V., trans Cookbook of Sabina Welserin 1553 www.daviddfriedman.com/Medieval/Cookbooks/ Brears, P Transparent pleasures — the story of the jelly Petits propos culinaires 53: 8–19 and 54 (1996): 25–37 Harper, D Gastronomy in ancient China — cooking for the Sage King Parabola 9, no (1984): 38–47 Kenney, E.J., trans The Ploughman’s Lunch: Moretum Bristol: Bristol Classical Press, 1984 Kurlansky, M Salt: A World History New York: Walker, 2002 Mennell, S Lettre d’un pâtissier anglois, et autres contributions une polémique gastronomique du XVIIIème siècle Exeter: Univ of Exeter Press, 1981 Mortimer, P Koch’s colonies and the culinary con-tribution of Fanny Hesse Microbiology Today 28 (2001): 136–37 Peterson, J Sauces: Classical and Contemporary Sauce Making New York: Van ... contributions une polémique gastronomique du XVIIIème siècle Exeter: Univ of Exeter Press, 1981 Mortimer, P Koch’s colonies and the culinary con-tribution of Fanny Hesse Microbiology Today 28 (2 001): 136–37... Transparent pleasures — the story of the jelly Petits propos culinaires 53: 8–19 and 54 (1 996): 25–37 Harper, D Gastronomy in ancient China — cooking for the Sage King Parabola 9, no (1 984): 38–47 Kenney,... Koch’s colonies and the culinary con-tribution of Fanny Hesse Microbiology Today 28 (2 001): 136–37 Peterson, J Sauces: Classical and Contemporary Sauce Making New York: Van