Sources

Here is the list of sources that I used to compile the information found on my blog.  They could be used as a reference for food science or as a source for a recipe.

Full disclosure: The links to the Amazon.com are through the affiliate program and I receive a small commission if you purchase the items linked to Amazon.

AllRecipes.com
Amazing Iced Desserts by Joanna Farrow
Baking & Pastry Formulas (Johnson & Wales Textbook)
Baking & Pastry Fundamentals (Johnson & Wales Textbook)
Blue Ginger by Ming Tsai and Arthur Boehm
BraveTart, food blog by Stella Parks
Butter Sugar Flour Eggs by Gale Gand, Rick Tramonto, Julia Moskin
The Cake Bible by Rose Levy Beranbaum
Chado: The Japanese Way of Tea by Sioshitsu Sen
Chocolate Passion by Tish Boyle and Timothy Moriarty
Chocolate (Practical Cooking)
The Complete Encyclopedia of Vegetables and Vegetarian Cooking by Roz Denny
Cookies Unlimited by Nick Malgieri
Every Day with Rachael Ray Magazine
Fennema’s Food Chemistry
Food Processing Technology: Principles and Practice
Food Selection and Preparation: A Laboratory Manual by Frank D. Conforti
Grand Finales: The Art of the Plated Dessert by Tish Boyle and Timothy Moriarty
Grand Finales: A Neoclassic View of Plated Desserts by Tish Boyle and Timothy Moriarty
Great Cookies by Carole Walter
Herbs & Spices by Jill Norman
How Baking Works by Paula Figoni
Introductory Foods by Marion Bennion and Barbara Scheule
Just a Bite by Gale Gand
Larousse Gastronomique
Mastering the Art of French Cooking Volume 1 and Volume 2 by Julia Child
The Menu & The Cycle of Cost Control (Johnson & Wales Textbook)
A Modernist View of Plated Desserts (Grand Finales) by Tish Boyle and Timothy Moriarty
The New Food Lover’s Companion
Pastry’s Best Magazine (Aug 2005, Nov 2005, Feb 2006, May 2006, Aug 2006, Nov 2006, Feb 2007)
Personal Class Notes
Principles of Food Chemistry by John deMan
Professional Baking by Wayne Gisslen
Savory Sweets: From Ingredients to Plated Desserts by Amy Felder
Simply Ming by Ming Tsai and Arthur Boehm
Unforgettable Desserts by Dede Wilson

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2 comments on “Sources
  1. Jennifer Reeder says:

    Hi
    I know your own Vacation so please just wait about answering this question….Where besides Amazon can we get the oz cups and the measurements 3/4 oz(meaning your scales)I am truly grateful you have come along to help us, I am 62 years old and when you answered my first question I was in shock,you are the only one who has cared enough to answer it. I went to your recipes and cried when I saw the many things I have always wanted to know how to make.Thank you
    Oh my so many questions,so much to learn.
    I am a audio and visual learner,I have a BFA in Art I graduated when I was 60 years old.
    God Bless

    • @Jennifer – I know I responded to your question by e-mail already but I’d like to post a response online so everybody can see it. You can get a scale easily at Bed, Bath, & Beyond or other kitchen supply stores. Specialty shops like Fran’s Cake & Candy might have them on hand. In my experience, craft stores (like Michael’s) do not have kitchen scales.

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