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Volume I |
January 28, 2003
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REFERENCES
The following sources proved informative and helpful in writing this newsletter.
- Ballard D. Secrets To Making Whole Wheat Bread. Provo, UT: Utah State University Cooperative Extension, Utah County Office; 1998.
- Robertson L, Flinders C, Godfrey B. THE LAUREL'S KITCHEN BREAD BOOK: A Breadmaking Handbook. New York: Random House, Inc.; 1984.
- Collister L, Blake A. THE BREAD BOOK. 2nd ed. United States of America: The Lyons Press; 2000.
- The Baker's Dozen. THE BAKER'S DOZEN COOKBOOK: Yeast Breads and Flatbreads. Rodgers R, ed. United States of America: HarperCollins Publishers Inc; 2001.
- Hensperger B. THE BREAD BIBLE. United States of America: Chronicle Books; 1999.
- Perkins W. THE ALL NEW FANNIE FARMER BOSTON COOKING SCHOOL COOKBOOK. 10th ed. United States of America: Little, Brown & Company; 1972.
- Low B. What Happened To My Bread?. Salt Lake City, UT: Utah State University Cooperative Extension, Salt Lake County Office.
- Smith M. YOUR BACKYARD HERB GARDEN. China: Rodale Press, Inc.; 1997.
- Luebbermann M. BREADBAKING WITH HERBS. United States of America: Prima Publishing; 1996.
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* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *
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Copyright © 2007 DVO Enterprises, Inc.
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