---. World Oilseeds: Chemistry, Technology, and Utilization. World Oilseeds: Chemistry, Technology, and Utilization. New York: Van Nostrand Reinhold, 1992. New York: Van Nostrand Reinhold, 1992.

Santerre, C.R. Pecan Technology. Pecan Technology. New York: Chapman and Hall, 1994. New York: Chapman and Hall, 1994.

Shan, L. et al. Structural basis for gluten intolerance in celiac sprue. Science Science 297 (2002): 227579. 297 (2002): 227579.

Smartt, J. Grain Legumes. Grain Legumes. Cambridge: Cambridge Univ. Press, 1990. Cambridge: Cambridge Univ. Press, 1990.

Smith, C.W., and R.A. Frederiksen, eds. Sorghum: Sorghum: Origin, History, Technology, and Production. Origin, History, Technology, and Production. New York: Wiley, 2000. New York: Wiley, 2000.

Sobolev, V.S. Vanillin content in boiled peanuts. J J Agric Food Chem. Agric Food Chem. 49 (2001): 372527. 49 (2001): 372527.

van Schoonhoven, A., and O. Voysest, eds. Common Beans: Research for Crop Improvement. Common Beans: Research for Crop Improvement. Wallingford, UK: CAB, 1991. Wallingford, UK: CAB, 1991.

w.a.n.g, J., and D.Y.C. Fung. Alkaline-fermented foods: A review with emphasis on pidan fermentation. CRC Critical Revs in Microbiology CRC Critical Revs in Microbiology 22 (1996): 10138. 22 (1996): 10138.

Williams, J.T., ed. Cereals and Pseudocereals. Cereals and Pseudocereals. London: Chapman and Hall, 1995. London: Chapman and Hall, 1995.

Woodruff, J.G. Coconuts: Production, Processing, Products. Coconuts: Production, Processing, Products.2nd ed. Westport, CT: AVI, 1979.

---. Tree Nuts. Tree Nuts. 2nd ed. Westport, CT: AVI, 1979. 2nd ed. Westport, CT: AVI, 1979.

Wrigley, C. The lupin - the grain with no starch. Cereal Foods World Cereal Foods World 48 (2003): 3031. 48 (2003): 3031.

Chapter 10: Cereal Doughs and Batters.

Beranbaum, R.L. The Cake Bible. The Cake Bible. New York: Morrow, 1988. New York: Morrow, 1988.

---. The Pie and Pastry Bible. The Pie and Pastry Bible. New York:Scribner, 1998. New York:Scribner, 1998.

David, E. English Bread and Yeast Cookery. English Bread and Yeast Cookery. London: Penguin 1977. London: Penguin 1977.

Friberg, B. The Professional Pastry Chef. The Professional Pastry Chef. 3rd ed. New York: Van Nostrand Reinhold, 1996. 3rd ed. New York: Van Nostrand Reinhold, 1996.

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

Healy, B., and P. Bugat. The Art of the Cake. The Art of the Cake. New York: Morrow, 1999. New York: Morrow, 1999.

---. The French Cookie Book. The French Cookie Book. New York: Morrow, 1994. New York: Morrow, 1994.

Perry, C. "Couscous and its cousins." In Medieval Medieval Arab Cookery, Arab Cookery, edited by M. Rodinson et al., 23338. Totnes, UK: Prospect Books, 2001. edited by M. Rodinson et al., 23338. Totnes, UK: Prospect Books, 2001.

---. Puff Paste Is Spanish. Pet.i.ts propos culinaires Pet.i.ts propos culinaires 17 (1984): 5761. 17 (1984): 5761.

---. "The taste for layered bread among the nomadic Turks and the Central Asian origins of baklava." In Culinary Cultures of the Middle Culinary Cultures of the Middle East, East, edited by R. Tapper and S. Zubaida, 8792. London: I.B. Tauris, 1994. edited by R. Tapper and S. Zubaida, 8792. London: I.B. Tauris, 1994.

Serventi, S., and F. Sabban. Pasta: The Story of a Universal Food. Pasta: The Story of a Universal Food. Trans. A. Shugaar. New York: Columbia Univ. Press, 2002. Trans. A. Shugaar. New York: Columbia Univ. Press, 2002.

Siesby, B. The Turkish crescent and the Danish pastry. Pet.i.ts propos culinaires Pet.i.ts propos culinaires 30 (1988): 710. Udesky, J. 30 (1988): 710. Udesky, J.

The Book of Soba. Tokyo: Kodansha, 1995. Tokyo: Kodansha, 1995.

Wolfert, P. Couscous and Other Good Food from Morocco. Couscous and Other Good Food from Morocco. New York: Harper and Row, 1973. New York: Harper and Row, 1973.

Barsby, T.L. et al., eds. Starch: Advances in Structure and Function. Starch: Advances in Structure and Function. Cambridge: Royal Society of Chemistry, 2001. Cambridge: Royal Society of Chemistry, 2001.

Bath, D.E., and R.C. Hoseney. A laboratory-scale bagel-making procedure. Cereal Chemistry Cereal Chemistry 71 (1994): 4038. 71 (1994): 4038.

Bernardin, J.E., and D.D. Kasarda. The microstructure of wheat protein fibrils. Cereal Chemistry Cereal Chemistry 50 (1973): 73545. 50 (1973): 73545.

Bhattacharya, M. et al. Physicochemical properties related to quality of rice noodles. Cereal Chemistry. Cereal Chemistry.76 (1999): 86167.

Blanshard, J.M.V. et al., eds. Chemistry and Chemistry and Physics of Baking. Physics of Baking. London: Royal Society of Chemistry, 1986. London: Royal Society of Chemistry, 1986.

Brooker, B.E. The stabilisation of air in cake batters - the role of fat. Food Microstructure Food Microstructure 12 (1993): 28596. 12 (1993): 28596.

Calvel, R. The Taste of Bread. The Taste of Bread. Trans. R.L. Wirtz. Gaithersburg, MD: Aspen, 2001. Czerny, M., and P. Schieberle. Important aroma compounds in freshly ground wholemeal and white wheat flour: Identification and quant.i.tative changes during sourdough fermentation. Trans. R.L. Wirtz. Gaithersburg, MD: Aspen, 2001. Czerny, M., and P. Schieberle. Important aroma compounds in freshly ground wholemeal and white wheat flour: Identification and quant.i.tative changes during sourdough fermentation. J J Agric Food Chem. Agric Food Chem. 50 (2002): 683540. 50 (2002): 683540.

Dexter, J.E. et al. Scanning electron microscopy of cooked spaghetti. Cereal Chemistry Cereal Chemistry 55 (1978): 2330. 55 (1978): 2330.

Elia.s.son, A.C., and K. Larsson. Cereals in Bread-making: A Molecular Colloidal Approach. Cereals in Bread-making: A Molecular Colloidal Approach. New York: Dekker, 1993. New York: Dekker, 1993.

Fabriani, G., and C. Lintas, eds. Durum Wheat: Durum Wheat: Chemistry and Technology. Chemistry and Technology. St. Paul, MN: Am. a.s.soc. Cereal Chemists, 1988. Fik, M., and K. Surowka. Effect of prebaking and frozen storage on the sensory quality and instrumental texture of bread. St. Paul, MN: Am. a.s.soc. Cereal Chemists, 1988. Fik, M., and K. Surowka. Effect of prebaking and frozen storage on the sensory quality and instrumental texture of bread. J Sci Food Agric. J Sci Food Agric. 82 (2002): 126875. 82 (2002): 126875.

Frazier, P.J. et al., eds. Starch: Structure and Functionality. Starch: Structure and Functionality. Cambridge: Royal Society of Chemistry, 1997. Cambridge: Royal Society of Chemistry, 1997.

Heidolph, B.B. Designing chemical leavening systems. Cereal Foods World Cereal Foods World 41 (1996): 11826. Hoseney, R.C. "Physical chemistry of bread dough." In 41 (1996): 11826. Hoseney, R.C. "Physical chemistry of bread dough." In Physical Chemistry of Foods Physical Chemistry of Foods, edited by H.G. Schwartzberg and R.W. Hartel. New York: Dekker, 1992.

Hoseney, R.C., and P.A. Seib. Structural differences in hard and soft wheats. Bakers Digest Bakers Digest 47 (1973): 2628. 47 (1973): 2628.

Kruger, J.E. et al. Pasta and Noodle Technology. Pasta and Noodle Technology. St. Paul, MN: Am. a.s.soc. Cereal Chemists, 1996. St. Paul, MN: Am. a.s.soc. Cereal Chemists, 1996.

Loewe, R. Role of ingredients in batter systems. Cereal Foods World Cereal Foods World 38 (1993): 67377. 38 (1993): 67377.

Matsunaga, K. et al. Influence of physicochemical properties of starch on crispness of tempura fried batter. Cereal Chemistry Cereal Chemistry 80 (2003): 33945. 80 (2003): 33945.

O'Brien, R.D. Fats and Oils: Formulating and Processing for Applications. Fats and Oils: Formulating and Processing for Applications. Lancaster, PA: Technomic, 1998. Lancaster, PA: Technomic, 1998.

Pomeranz, Y., ed. Wheat: Chemistry and Technology. Wheat: Chemistry and Technology. 2 vols. St. Paul, MN: Am. a.s.soc. Cereal Chemists, 1988. 2 vols. St. Paul, MN: Am. a.s.soc. Cereal Chemists, 1988.

Schieberle, P., and W. Grosch. Potent odorants of rye bread crust - differences from the crumb and from wheat bread crust. Zeitschrift fur Zeitschrift fur Lebensmittel-Untersuchung und Forschung Lebensmittel-Untersuchung und Forschung 198 (1994): 29296. 198 (1994): 29296.

Sluimer, I.P. Principles of dough r.e.t.a.r.ding. Bakers Bakers Digest Digest 55, no. 4 (1981): 610. 55, no. 4 (1981): 610.

Stear, C.A. Handbook of Breadmaking Technology. Handbook of Breadmaking Technology. London: Elsevier, 1990. London: Elsevier, 1990.

Tester, R.F., and S.J.J. Debon. Annealing of starch - a review. Int J Biological Macromolecules Int J Biological Macromolecules 27 (2000): 112. 27 (2000): 112.

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 Cereal Chemistry 79 (2002): 4551. 79 (2002): 4551.

Weiss, T.J. Food Oils and Their Uses. Food Oils and Their Uses. 2nd ed. Westport, CT: AVI, 1983. 2nd ed. Westport, CT: AVI, 1983.

Zweifel, C. et al. Influence of high-temperature drying on structural and textural properties of durum wheat pasta. Cereal Chemistry Cereal Chemistry 80 (2003): 15967. 80 (2003): 15967.

CHAPTER 11: Sauces.

Armstrong, V., trans. Cookbook of Sabina Welserin. Cookbook of Sabina Welserin. 1553. www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html 1553. www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html Brears, P. Transparent pleasures - the story of the jelly. Pet.i.ts propos culinaires Pet.i.ts propos culinaires 53: 819 and 54 (1996): 2537. 53: 819 and 54 (1996): 2537.

Harper, D. Gastronomy in ancient China - cooking for the Sage King. Parabola Parabola 9, no. 4 (1984): 3847. 9, no. 4 (1984): 3847.

Kenney, E.J., trans. The Ploughman's Lunch: The Ploughman's Lunch: Moretum. Moretum. Bristol: Bristol Cla.s.sical Press, 1984. Bristol: Bristol Cla.s.sical Press, 1984.

Kurlansky, M. Salt: A World History. Salt: A World History. New York: Walker, 2002. New York: Walker, 2002.

Mennell, S. Lettre d'un patissier anglois, et autres contributions a une polemique gastronomique du XVIIIeme siecle. Lettre d'un patissier anglois, et autres contributions a une polemique gastronomique du XVIIIeme siecle. Exeter: Univ. of Exeter Press, 1981. Exeter: Univ. of Exeter Press, 1981.

Mortimer, P. Koch's colonies and the culinary con-tribution of f.a.n.n.y Hesse. Microbiology Today Microbiology Today 28 (2001): 13637. 28 (2001): 13637.

Peterson, J. Sauces: Cla.s.sical and Contemporary Sauce Making. Sauces: Cla.s.sical and Contemporary Sauce Making. New York: Van Nostrand Reinhold, 1991. New York: Van Nostrand Reinhold, 1991.

Rao, H. et al. Inst.i.tutional change in Toque Ville: Nouvelle cuisine as an ident.i.ty movement in French gastronomy. American Journal of Sociology American Journal of Sociology 108 (2003): 795843. 108 (2003): 795843.

Sokolov, R. The Saucier's Apprentice. The Saucier's Apprentice. New York: Knopf, 1983. New York: Knopf, 1983.

Augustin, J. et al. Alcohol retention in food preparation. J Am Dietetic a.s.soc. J Am Dietetic a.s.soc. 92 (1992): 48688. 92 (1992): 48688.

Chang, C.M. et al. Electron microscopy of mayonnaise. Canadian Inst.i.tute of Food Science and Technology Journal Canadian Inst.i.tute of Food Science and Technology Journal 5 (1972): 13437. 5 (1972): 13437.

Cook, D.J. et al. Effect of hydrocolloid thickeners on the perception of savory flavors. J Agric J Agric Food Chem. Food Chem. 51 (2003): 306772. 51 (2003): 306772.

d.i.c.kinson, E., and J.M. Rodriguez Patino, eds. Food Emulsions and Foams. Food Emulsions and Foams. Cambridge: Royal Society of Chemistry, 1999. Cambridge: Royal Society of Chemistry, 1999.

Frazier, P.J. et al., eds. Starch: Structure and Functionality. Starch: Structure and Functionality. Cambridge: Royal Society of Chemistry, 1997. Cambridge: Royal Society of Chemistry, 1997.

Gudmundsson, M. Rheological properties of fish gelatins. J Food Science J Food Science 67 (2002): 217276. Harris, P., ed. 67 (2002): 217276. Harris, P., ed. Food Gels. Food Gels. London: Elsevier, 1990. London: Elsevier, 1990.

Hoover, R. Composition, molecular structure, and physicochemical properties of tuber and root starches: A review. Carbohydrate Polymers Carbohydrate Polymers 45 (2001): 25367. 45 (2001): 25367.

Leuenberger, B.H. Investigation of viscosity and gelation properties of different mammalian and fish gelatins. Food Hydrocolloids Food Hydrocolloids 5 (1991): 35362. 5 (1991): 35362.

Martinez Padilla, L., and J. Hardy. "Rheological study of interactions among wheat flour milk proteins and lipids of bechamel sauce." In Food Food Colloids, Colloids, edited by R.D. Bee et al., 39599. Cambridge: Royal Society of Chemistry, 1989. edited by R.D. Bee et al., 39599. Cambridge: Royal Society of Chemistry, 1989.

Miller, B.S. et al. A pictorial explanation for the increase in viscosity of a heated wheat starch-water suspension. Cereal Chemistry Cereal Chemistry 50 (1973): 27180. 50 (1973): 27180.

Niman, S. Using one of the oldest food ingredients - salt. Cereal Foods World Cereal Foods World 41 (1996): 72931. 41 (1996): 72931.

Oda, M. et al. Study on food components: The structure of N-linked asialo carbohydrate from the edible bird's nest built by Collocalia fuciphaga. J Agric Food Chem. Collocalia fuciphaga. J Agric Food Chem. 46 (1998): 304753. 46 (1998): 304753.

Pearson, A.M., and T.R. Dutson. Edible Meat Edible Meat Byproducts. Byproducts. London: Elsevier, 1988. Sayaslan, A. et al. Volatile compounds in five starches. London: Elsevier, 1988. Sayaslan, A. et al. Volatile compounds in five starches. Cereal Chemistry Cereal Chemistry 77 (2000): 24853. 77 (2000): 24853.

Solyakov, A. et al. Heterocyclic amines in process flavors, process flavor ingredients, bouillon concentrates and a pan residue. Food and Chemical Toxicology Food and Chemical Toxicology 37 (1999): 111. 37 (1999): 111.

Thebaudin, J.Y. et al. Rheology of starch pastes from starches of different origins: Applications to starch-based sauces. Lebensmittel-Wissenschaft und Technologie Lebensmittel-Wissenschaft und Technologie 31 (1998): 35460. 31 (1998): 35460.

Walstra, P., and I. Smulders. Making emulsions and foams: An overview. In Food Colloids, Food Colloids, edited by E. d.i.c.kinson and B. Bergenstahl, 36781. edited by E. d.i.c.kinson and B. Bergenstahl, 36781.

Cambridge, UK: Royal Society of Chemistry, 1997.

Ward, A.G., and A. Courts, eds. Science and Technology of Gelatin. Science and Technology of Gelatin. New York: Academic, 1977. New York: Academic, 1977.

Weel, K.G.C. et al. Flavor release and perception of flavored whey protein gels: Perception is determined by texture rather than release. J Agric J Agric Food Chem. Food Chem. 50 (2002): 514955. 50 (2002): 514955.

Westphal, G. et al. "Sodium chloride." In Ullmann's Encyclopedia of Industrial Chemistry, Ullmann's Encyclopedia of Industrial Chemistry, A24: 31739. Weinheim: VCH, 1993. Whistler, R.L., and J.N. BeMiller, eds. A24: 31739. Weinheim: VCH, 1993. Whistler, R.L., and J.N. BeMiller, eds. Industrial Gums. Industrial Gums. 3rd ed. San Diego, CA: Academic, 1993. 3rd ed. San Diego, CA: Academic, 1993.

Whistler, R.L. et al., eds. Starch: Chemistry and Technology. Starch: Chemistry and Technology. 2nd ed. Orlando, FL: Academic, 1984. 2nd ed. Orlando, FL: Academic, 1984.

CHAPTER 12: Sugars, Chocolate, and Confectionery.

Alper, J. Crazy candies. ChemMatters. ChemMatters. October 11, 1993. October 11, 1993.

Benzoni, G. History of the New World History of the New World (1565). Trans. W.H. Smyth. London: Hakluyt Society, 1857. (1565). Trans. W.H. Smyth. London: Hakluyt Society, 1857.

Beranbaum, R.L. Rose's sugar bible. Food Arts Food Arts (April 2000). (April 2000).

Coe, S.D., and M.D. Coe. The True History of The True History of Chocolate. Chocolate. London: Thames and Hudson, 1996. London: Thames and Hudson, 1996.

Gage, T. The English-American: His Travail by Sea and Land, The English-American: His Travail by Sea and Land, 1648 . Ed. J.E.S. Thompson. Norman: Univ. of Oklahoma Press, 1958. 1648 . Ed. J.E.S. Thompson. Norman: Univ. of Oklahoma Press, 1958.

Presilla, M. The New Taste of Chocolate. The New Taste of Chocolate. Berkeley, CA: Ten Speed, 2001. Berkeley, CA: Ten Speed, 2001.

Richardson, T. Sweets: A History of Candy. Sweets: A History of Candy. New York: Bloomsbury, 2002. New York: Bloomsbury, 2002.