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KSB Library English

  1. Bernard Clayton. Bernard Clayton’s New Complete Book of Breads. New York: Simon & Schuster.2003. ISBN 0-7432-3472-3.
  2. Beatrice Ojakangas. Whole Grain Breads by Machine or Hand. New York: Macmillan. 1998. ISBN 0-02-861847-5.
  3. Bjørn Kristiansen. Integrated Design of a Fermentation Plant: The Production of Baker’s Yeast. Weinheim: VCH Verlagsgesellschaft mbH. 1994. ISBN 1-56081-766-6.
  4. Brian J.B. Wood. The Lactic Acid Bacteria, Volume 1. Maryland, USA: Aspen Publication.1999.ISBN 0-8342-1312-5.
  5. ---. Microbiology of Fermented Foods, Volume 2. New York, USA: Elsevier Applied Science Publishers. 1985. ISBN 0-85334-333-0.
  6. Brian J.B. Wood, and Philip J. Warner. Genetics Of Lactic Acid Bacteria. New York, USA: Kluwer Academic/Plenum Publishers. 2003. ISBN 0-306-47290-2.
  7. Brother Rick Curry. The Secrets of Jesuit Breadmaking. New York: Harper Perennial. 1995. ISBN 0-06-095118-4.
  8. Butterworth – Heinemann. In Vitro Cultivation of Micro-organisms. United Kingdom: Reed Educational and Professional Publishing Ltd. 1992. ISBN 0-7506-0555-3.
  9. Cal Orey. The Healing Powers of Vinegar. New York, USA: Kensington Books. 2006. ISBN 0-7582-1529-0.
  10. Carol Field. The Italian Baker. New York: Harper Collins Publishers.1985. ISBN 0-06-181266-8.
  11. Carolee Bateson-Koch. Allergies: Disease in Disguise, seventh printing. Burnaby, BC Canada: Alive Books. 2002. ISBN 0-920470-42-4.
  12. Charles Hunt. Diet Evolution. USA: Maximum Human Potential Production. 1999. ISBN 0-9630377-1-4.
  13. Christopher Houghton Budd. Of Wheat And Gold. Bristol. England: New Economy Publications. 1988. ISBN 0-948229-01-2.
  14. Daniel Leader. Local Breads: Sourdough and Whole-grain Recipes from Europe’s Best Artisan Bakers. New York, USA: W.W.Norton & Company, Inc. 2007. ISBN 978-0-393-05055-4.
  15. Dora P. Crouch. Water Management in Ancient Greek Cities. Oxford: Oxford University Press. 1993. ISBN 0-19-507280-4.
  16. Dr. Edward Howell. Food Enzymes for Health Longevity. Missouri, USA: Lotus Press. 1994. ISBN 0-941524-28-0.
  17. ---. Enzyme Nutrition. New Jersey, USA: Avery Publishing Group Inc. 1985. ISBN 0-89529-221-1.
  18. Dr. Kelly Downhower Karpa. Bacteria for Breakfast: Probiotics for Good Health. Victoria, BC, Canada: Trafford Publishing. 2003. ISBN 1-4120-0925-0.
  19. Dr. Mark A. Brudnak. The Probiotic Solution: Nature’s Best-Kept Secret for Radiant Health. St. Paul. MN. USA: Dragon Door Publications, Inc. 2003. ISBN 0-938045-75-X.
  20. Dr. Peter J. D’Adamo. Live Right For Your Type. New York, USA: G.P.Putnam’s Sons Publishing. 2001. ISBN 0-399-14673-3.
  21. Edward Hyams. Soil and Civilization. London: Thames and Hudson.1952.
  22. Ed Wood. Classic Sourdoughs. Berkeley: Ten Speed Press. 2001. ISBN 1-58008-344-7.
  23. ---. World Sourdoughs From Antiquity. Berkeley: Ten Speed Press.1996. ISBN 0-89815-843-5.
  24. E.J. Pyler. Baking Science & Technology, third edition. Volume 1 & 2. Missouri: Sosland Publishing Company.1988. ISBN 0-929005-02-3, 0-929005-02-3.
  25. H. Benninga. A History Of Lactic Making. Dordrecht, Netherland: Kluwer Academic Publishers. 1990. ISBN 0-7923-0625-2.
  26. H.E. Jacob. Six Thousand Years Of Bread: Its Holy and Unholy History. New York. The Lyons Press. 1997. ISBN 1-55821-575-1.
  27. Hui-lian Xu, James F. Parr, and Hiroshi Umemura. Nature Farming and Microbial Applications. Binghamton, New York, USA: The Haworth Press, Inc. 2000. ISBN 1-56022-083-X.
  28. Joe Fisher, and Dennis Fisher. The Homebrewer’s Garden. North Adams, MA, USA: Storey Publishing. 1998. ISBN 1-58017-010-2.
  29. Laurel Robertson, Carol Flinders, and Bronwen Godfrey. The Laure’s Kitchen Bread Book. New York: Random House. 1984. ISBN 0-394-53700-9.
  30. Lise Boily, and Jean-Francois Blanchette. The Bread Ovens of Quebec. Canada: National Museum of Man/Canada. 1979. ISBN 0-660-00004-0.
  31. Jacques de Langre. Seasalt’s Hidden Powers: The Biological Action of All Ocean Minerals on Body and Mind, 16th edition. California: Happiness Press. 1994. ISBN 9-916508-42-0.
  32. James Braley, and Ron Hoggan. Dangerous Grains. New York, USA. Avery – Penguin Putnam Inc. 2002. ISBN 1-58333-129-8.
  33. Jax Peters Lowell. Against the Grain. Markham, ON. Canada: Henry Holt and Company, Inc. 1995. ISBN 0-8050-3625-3.
  34. J. Bronowski. The Ascent Of Man. Boston: Little Brown. 1973. ISBN 0-316-10933-9.
  35. Jeffrey Alford, and Naomi Duguid. Flatbreads. New York: William Morrow and Company, Inc. 1995. ISBN 0-688-11411-3.
  36. Jeffrey Hamelman. Bread: A Baker’s Book of Technique and Recipes. New Jersey: John Wiley & Sons Inc. 2004. ISBN 0-471-16857-2.
  37. J.F.T. Spencer, and D.M. Spencer. Yeast in Natural and Artificial Habitats. Berlin: Springer Verlag. 1997. ISBN 3-540-56820-4.
  38. J.M. Erich Weber. Theory and Practice of the Confectioner. Dresden: Internationaler Fachverlag J.M.Erich Weber, Rabebeul – Dresden. 1927.
  39. Johann Grander. Johann Grander’s Water Activation System: Manual of Information, Philosophy, and Technical Report. This manual was collected, and collated by Dr. Joseph Lancaster, Rightwater Enviromental. California: Borderland Science
  40. Karel Kulp, and Klaus Lorenz. Handbook of Dough Fermentation. New York: Marcel Dekker, Inc. 2003. ISBN 0-8247-4264-8.
  41. Kenneth C. Fugelsang. Wine Microbiology. California: International Thomson Publishing.1997. ISBN 0-412-06611-4.
  42. Kiko Denzer. Build Your Own Earth. Blodgett, OR, USA: Hand Print Press. 2004. ISBN 0-9679846-0-2.
  43. Klaus Buchholz, Volker Kasche, and Uwe T. Bornscheuer. Biocatalysts and Enzynme Technology. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. 2005. ISBN 3-527-30497-5.
  44. Klaus Kaufmann, and Annelies Schöneck. Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic-fermented Food to Improve Your Health. Canada: Alive Books. 1997. ISBN 1-55312-037-X.
  45. Klaus Kaufmann. Kefir – Rediscovered! Burnaby, Canada: Alive Books. 1997. ISBN 0-920470-65-3.
  46. Liangli Yu. Wheat Antioxidants. New Jersey, USA: John Wiley & Sons, Inc. 2008. ISBN 978-0-470-04259-5.
  47. Maggie Glezer. A Blessing of Bread. New York: Artisan.2004. ISBN 1-57965-210-7.
  48. Mark Coyne. Soil Microbiology. International: Delmar Publishers. 1999. ISBN 0-8273-8434-3.
  49. Mark Kurlansky. Salt – A World History. New York, USA: Penguin Books. 2002. ISBN 0-14-200161-9.
  50. Mark Shepard. Simple Sourdough. Washigton: Shepard Publications. 1990. ISBN 978-0-938497-30-1.
  51. Martha M. Christy. Your Own Perfect Medicine, sixth printing. Mesa, Arizona, USA: Wishland Publishing, Inc.1994. ISBN 0-9632091-1-6.
  52. Melissa Diane Smith. Going Against the Grain. New York, USA: Contemporary Books. 2002. ISBN 0-658-01722-5.
  53. Michael Shnayerson, and Mark J. Plotkin. The Killers Within: The deadly rise of drug- resistant bacteria. Boston, New York, London: Back Bay Books, Little, Brown Company. 2002. ISBN 0-316-73566-3.
  54. Nancy Silverton. Breads from the La Brea Bakery. New York, USA: Villard Books, Random House Inc. 1996. ISBN 679-40907-6.
  55. Natasha Trenev. Probiotics, Nature’s Internal Healers. New York, USA: Avery - Penguin Putnam Inc. 1998. ISBN 0-89529-847-3.
  56. Norman W. Walker. Colon Health, 20th printing. Phoenix Arizona, USA. 1979. ISBN 0-89019-069-0.
  57. Oliver Evans. The Young Mill-Wright and Miller’s Guide. Salem New Hampshire: Ayer Company, Publishers, Inc. Reprint edition 1984, Original edition 1850.
  58. Pak-Lam Yu. Fermentation Technology: Industrial Application. New York: Elsevier Applied Science. 1990. ISBN 1-85166-516-1.
  59. Patrick E. McGovern. Ancient Wine. New Jersey: Princeton University Press. 2003. ISBN 0-691-07080-6.
  60. Paul Pitchford. Healing with Whole Foods. Berkeley, USA: North Atlantic Books. 1993. ISBN 1-55643-220-8.
  61. P. Christiaan Klieger. The Fleischmann Yeast Family. Great Britan: Arcadia.2004. ISBN 0-7385-3341-6.
  62. Peter Reinhardt. Crust & Crumb. Berkeley ,USA: Ten Speed Press. 1998. ISBN 1-58008-003-0.
  63. ---. The Bread Baker’s Apprentice. Berkeley, USA: Ten Speed Press. 2001. ISBN 1-58008-268-8.
  64. ---. Whole Grain Breads. Berkeley, USA: Ten Speed Press. 2007. ISBN 1-58008-759-9.
  65. Pierre Boisard. Camembert – A National Myth. Berkeley, USA: University of California Press. 2003. ISBN 0-520-22550-3.
  66. Raymond Cavel. The Taste of Bread. New York: Springer Science 2001. ISBN 978-0-834-21646-4.
  67. Richard N. Hart. Leavening Agents: Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder. Easton, PA. The Chemical Publications Co. 1914.
  68. Richard K. Robinson, Carl A. Batt, and Pradip D. Patel. Encyclopedia Of Food Microbiology. California: Academic Press. 2000. ISBN 0-12-227070-3.
  69. Richard Manning. Against the Grain: How agriculture has hijacked civilization. New York: North Point Press. 2004. ISBN 0-86547-622-5.
  70. Roberta J. Magnusson. Water Technology in the Middle Ages. Baltimore and London: The John Hopkins University Press. 2001. ISBN 0-8018-6626-X.
  71. Robert C. Atkins. Atkins for Life. New York: St. Martin’s Press. 2003. ISBN 0-312-31522-8.
  72. Robert J. Whitehurst, and Barry A. Law. Enzymes In Food Technology. Sheffield, UK: Sheffield Academic Press. 2002. ISBN 0-8493-9782-0.
  73. Ronald F. Schmid. Traditional Foods are the Best Medicine. Vermont: Healing Arts Press. 1997. ISBN 0-89281-735-6.
  74. Ruth Allman. Alaska Sourdough, sixteenth printing. Anchorage , USA: Alaska Northwest Books. 2000. ISBN 0-88240-085-1.
  75. Sandor Ellix Katz. Wild Fermentation. Vermont: Chelsea Green Publishing Company. 2003. ISBN 1-931498-23-7.
  76. Sophie D. Coe, Michael D. Coe. The True History Of Chocolate. New York, USA: Thames & Hudson. 1996. ISBN 0-500-28229-3.
  77. Stephen Laufer, and Robert Schwarz. Yeast Fermentation and Pure Culture Systems. New York: Schwarz Laboratories, Inc. 1936.
  78. Teruo Higa. An Earth Saving Revolution 1 & 2 . Japan: Sunmark Publishing Inc. 1993. ISBN 4-7631-9157-8 & 4-7631-9214-0.
  79. Tom Jaine. Building A Wood-Fired Oven: For Bread and Pizza. Wiltshire: Cromwell Press.1996. ISBN 0907325-70X.
  80. Y.H.Hui, Lisbeth Meunier-Goddik, Åse Solvejg Hansen, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield, and Fidel Toldrá. Handbook of Food and Beverage Fermentation Technology. New York: Marcel Deckker Inc. ISBN 0-8247-4780-1.
  81. Yuan-Kun Lee, Koji Nomoto, Seppo Saminen, and Sherwood L. Gorbach. Handbook Of Probiotics. New York: A Wiley-Inerscience Publication. 1999. ISBN 0-471-19025-X.
  82. Wayne Gisslen. Professional Baking, second edition. New York: John Wiley & Sons, Inc. 1994. ISBN 0-471-59509-8.
  83. Weston A. Price. Nutrition and Physical Degeneration, 16th printing. La Mesa, CA, USA: The Price-Pottenger Nutritional Foundation, Inc. 2004. ISBN 0-87983-816-7.
  84. Wulf Doerry. Baking Technology – Breadmaking. Manhattan, Kansas: American Institute of Baking. 1995. ISBN 880877-16-3.
  85. ---. Baking Technology – Controlled Baking. Manhattan, Kansas: American Institute of Baking. 1995. ISBN 1880877-19-8.


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