Shirl’s Bookshelf: Cookbook Credits

Shirl’s Bookshelf: Cookbook Credits 2017-03-30T17:30:56+00:00

Allen, Darina. Ballymaloe Cooking School Cookbook. Gretna, LA: Pelican Publishing Company, 2001.

Alston, Elizabeth. Muffins: 60 Sweet and Savory Recipes… From Old Favorites to New. New York, NY: Clarkson N Potter, Inc., 1985.

America’s Test Kitchen, The Editors at. Cook’s Illustrated Baking Book. Brookline, MA: America’s Test Kitchen, 2013.

Ansel, Dominique. Dominique Ansel: The Secret Recipes. New York, NY: Simon & Schuster, 2014.

Bauer, Jeni Britton. Jeni’s Splendid Ice Creams at Home. New York, NY: Artisan, a Division of Workman Publishing Co., 2011.

Beard, James. Beard on Bread. New York, NY: A Borzoi Book, published by Alfred A. Knopf, Inc. , 1973.

—. American Cookery. Boston, MA: Little, Brown & Company, 1972.

Beranbaum, Rose Levy. The Baking Bible. New York, NY: Houghton Mifflin Harcourt Publishing Company, 2014 by Cordon Rose, LLC.

—. Rose’s Heavenly Cakes. Hoboken, NJ: John Wiley & Sons, Inc. , 2009.

—. Rose’s Christmas Cookies. New York, NY: William Morrow and Company, Inc., 1990.

—. The Cake Bible. New York, NY: William Morrow and Company, Inc., 1988.

Boyle, Tish. Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors. New York, NY: Houghton Mifflin Harcourt Publishing Company, 2015

—. The Cake Book. Hoboken, NJ: John Wiley & Sons, Inc., 2006.

Chang, Joanne. Flour, Spectacular Recipes from Boston’s Flour Bakery + Cafe. San Francisco, CA: Chronicle Books LLC, 2010.

Chase, Sarah Leah. Nantucket Open-House Cookbook. New York, NY: Workman Publishing Company, Inc., 1987.

Company, The Pillsbury. Pillsbury Best Cookies Cookbook. New York, NY: Clarkson Potter/Publishers, 1997.

Cook’s Illustrated, the Editors of. Baking Illustrated. Brookline, MA: America’s Test Kitchen, 2004.

—.How To Make Muffins, Biscuits, and Scones. Boston, MA: Boston Common Press, 2000.

—. How To Make Cookie Jar Favorites. Brookline, MA: Boston Common Press, 1998.

—. How To Make Simple Fruit Desserts. Brookline, MA: Boston Common Press, 1998.

—. How To Make An American Layer Cake. Brookline, MA: Boston Common Press, 1997.

—. How To Make Ice Cream. Boston, MA: Boston Common Press, 1997.

—. How To Make A Pie. Brookline, MA: Boston Common Press, 1996.

Crocker, Betty. Betty Crocker’s Baking Classics. New York, NY: Prentice Hall, 1979.

Cunningham, Marion. The Fannie Farmer Baking Book. New York, NY: Alfred A. Knopf, 1984.

Cutler, Carol. The Six-Minute Soufflé and Other Culinary Delights. New York, NY: Clarkson N. Potter, Inc. , 1976.

David, Elizabeth. English Bread and Yeast Cookery. New York, NY: Penguin Books USA Inc., 1977.

Farm Journal, The Food Editors of. The Farm Journal’s Cookies: Homemade Cookies from Countryside America. New York, NY: Galahad Books, 1995.

Ferrari, Luciano. Gelato & Goumet Frozen Desserts: A Professional Learning Guide. Bologna, Italy: Carpigiani Group, 2005.

Figoni, Paula. How Baking Works, Third Edition. Hoboken, NJ: John Wiley & Sons, Inc., 2011

Forgione, Larry. An American Place. New York, NY: William Morrow and Company, 1996.

Garten, Ina. Barefoot in Paris: Easy French Food You Can Make at Home. New York, NY: Clarkson Potter / Publishers, 2004.

—. Barefoot Contessa Parties! New York, NY: Clarkson Potter / Publishers, 2001.

—. The Barefoot Contessa Cookbook. New York, NY: Clarkson N. Potter, Inc., 1999.

Gisslen, Wayne. Professional Baking, Sixth Edition. Hoboken, NJ: John Wiley & Sons, Inc., 2013.

Greenspan, Dorie. Baking From my Home to Yours. New York, NY: Houghton Mifflin Company, 2006.

—. Desserts by Pierre Hermé. Boston, New York, Toronto, London: Little, Brown and Company, 1998.

Greweling, Peter P. CMB The Culinary Institute of America. Chocolates & Confections. Hoboken, NJ: John Wiley & Sons, Inc., 2013, 2007.

Gubser, Mary. Quick Breads Soups & Stews. Tulsa, OK: Council Oak Books, 1991.

Hitz, Ciril. Baking Artisan Pastries & Breads. Beverly, MA: Quarry Books, a member of Quayside Publishing Group, 2009.

Hermé, Pierre. The Pâtisserie of Pierre Hermé. Barcelona, Spain: Montagud Editores, S. A., 1997.

Johns, Pamela Sheldon. Gelato! Berkeley, CA: Ten Speed Press, 2000.

Keller, Thomas and Sebastien Rouxel. Bouchon Bakery. New York, NY: Artisan; A Division of Workan Publishing Company, Inc., 2012.

Kendrick, Ruth A. and Pauline H. Atkinson. Candymaking. New York, NY: HP Books; The Berkley Publishing Group, 1987.

L’ecole Lenôtre. Les Recettes Glacées de l’ecole Lenôtre. Les Lilas, France: Éditions Jérôme Villette, 1995.

Levine, Sarabeth. Sarabeth’s Good Morning Cookbook: Breakfast, Brunch, and Baking. New York, NY: Rizzoli, 2015.

Mackie, Leslie. More from Macrina: New Favorites from Seattle’s Popular Neighborhood Bakery. Seattle, WA: Sasquatch Books, 2012.

MacLauchlan, Andrew. The Making of a Pastry Chef. New York, NY: John Wiley & Sons, Inc., 1999.

Malgieri, Nick. How to Bake. New York, Ny: HarperCollins Publishers, Inc. , 1995.

McGee, Harold. On Food and Cooking The Science and Lore of the Kitchen. New York, NY: Scribner, 1984, 2004.

McKinstry, Pamela A. Kitchen Magic on Nantucket: Recipes From the Sconset Café. Hyannis, MA: On-Cape Lithographers, 1987.

—. Sconset Café: A Kitchen Collection. Hyannis, MA: On-Cape Lithographers, 1985.

Miglore, Kristen. Food52 Genius Recipes. New York, NY: Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House LLC, 2015.

Migoya, Francisco J., The Culinary Institute of America. Frozen Desserts. Hoboken, NJ: John Wiley & Sons, Inc., 2008.

Morano, Morgan. The Art of Making Gelato. New York, NY: Race Point Publishing, 2015.

Olney, Richard Chief Series Consultant The Good Cook. Breads. Alexandria, VA: Time-Life Books, Inc, 1981.

—. Cakes. Alexandria, VA: Time-Life Books, Inc., 1981.

—. Cookies & Crackers. Alexandria, VA: Time-Life Books, Inc. , 1982.

—. Pies & Pastries. Alexandria, VA: Time-Life Books, Inc. , 1981.

Ostmann, Barbara Gibbs and Jane Baker. Cookies: Food Writers’ Favorites. United States of America: Dial Publishing Company, 1991.

Payard, François. Payard Desserts. New York, NY: Houghton Mifflin Harcourt Publishing /Company, 2013.

—. Simply Sensational Desserts: 140 Classics for the Home Baker from New York’s Famous Pâtisserie and Bistro. New York, NY: Broadway Books, a Division of Random House, Inc., 1999.

Procter & Gamble Home Economics Department. New Recipes for Good Eating. Cincinnati, OH: The Procter & Gamble Company, 1949.

Reichl, Ruth. My Kitchen Year: 136 Recipes that Saved My Life. New York, NY: Random House, an imptint and division of Penguin Random House LLC, 2015.

Rombauer, Irma S., Marion Rombauer Becker and Ethan Becker. Joy of Cooking: 75th Anniversary. New York, NY: SCRIBNER, 2006.

—. Joy of Cooking. New York, NY: SCRIBNER, 1997.

Roux, Michel and Albert. The Roux Brothers on Patisserie. New York, NY: Prentice Hall Press, a Division of Simon & Schuster, Inc., 1986.

Ruhlman, Michael. Ratio. New York, NY: Scribner, a Division of Simon & Schuster, Inc., 2009.

Silverton, Nancy. Nancy Silverton’s Pastries from the La Brea Bakery. New, York, NY: Villard Books, a division of Random House, Inc., 2000.

Time-Life Books, The Editors. Cookies & Crackers. Ed. Chief Series Consultant Richard Olney. Alexandria, VA: Time-Life Books, 1982.

—. Breads. Ed. Chief Series Consultant Richard Olney. Alexandria, VA: Time-Life Books, 1981.

—. Cakes. Ed. Chief Series Consultant Richard Olney. Alexandria, VA: Time-Life Books, 1981.

—. Pies & Pastries. Ed. Chief Series Consultant Richard Olney. Alexandria, Va: Time-Life Books, 1981.

Wakefield, Ruth Graves. Ruth Wakefield’s Toll House Tried and True Recipes. New York, NY: M. Barrows & Company, 1940.

Weinstein, Bruce. The Ultimate Candy Book. New York, NY: HarperColling Publishers, Inc., 2000.

Wilson, Amy Lyles with Recipes by Jack Bishop. Cooking with Friends. Nashville, Tennessee: Rutledge Hill Press, 1995.