The Online Books Page

Dough

See also what's at Wikipedia, your library, or elsewhere.

• Baking
• Bread
• Flour

• Dumplings

• A Learned Dissertation on Dumpling; Pudding and Dumpling Burnt to Pot (Augustan reprint #140; texts originally published 1726 and 1727; Los Angeles: W. A. Clark Memorial Library, 1970), by Henry Carey, ed. by Samuel L. Macey (Gutenberg text, decorated HTML, and page images)

Items below (if any) are from related and broader terms.

• Baking Science and Technology (first edition, 2 volumes; Chicago: Siebel Pub. Co., 1952), by E. J. Pyler, contrib. by Siebel Institute of Technology (page images at HathiTrust)
• Betty Crocker Cook Book of All-Purpose Baking: 220 of the Best Tested Recipes From the Thousands in the Gold Medal File (Minneapolis: General Mills, c1942), by Betty Crocker (page images at HathiTrust; US access only)
• The Bread and Biscuit Baker's and Sugar-Boiler's Assistant (second edition; London: Crosby, Lockwood and Son, 1890), by Robert Wells (Gutenberg text and illustrated HTML)
• Choice Recipes: How to Use Fleischmann's Compressed Yeast (distributed by Fleischmann and Co., c1889), by Eleanor Kirk (multiple formats at archive.org)
• How to Use Corn Meal, Oat Meal, Barley, Buckwheat, Potatoes, Rice, Etc., and Save Wheat Flour: Best War Time Recipes (New York: Royal Baking Powder Co., ca. 1917) (page images at HathiTrust)
• The Complete Confectioner, Pastry-Cook, and Baker (Philadelphia: J. B. Lippincott and Co., 1864), contrib. by Eleanor Parkinson (multiple formats with commentary at MSU)

• The Comical Cruises of Captain Cooky (New York: Royal Baking Powder Co., ca. 1926), by Ruth Plumly Thompson (page images at childrensbooksonline.org)

• Cereal Chemistry (partial serial archives)

• The English Bread-Book for Domestic Use, Adapted to Families of Every Grade (London: Longman, Brown, Green, Longmans, and Roberts, 1857), by Eliza Acton (page images at Google)
• Report on Vienna Bread, by Eben Norton Horsford (page images at MOA)
• A Treatise on Bread, and Bread-Making (Boston: Light and Stearns, 1837), by Sylvester Graham (multiple formats at archive.org)
• The Bread and Biscuit Baker's and Sugar-Boiler's Assistant (second edition; London: Crosby, Lockwood and Son, 1890), by Robert Wells (Gutenberg text and illustrated HTML)

• Bread Overhead (as published in Galaxy magazine, 1958), by Fritz Leiber, illust. by Wallace Wood (Gutenberg text, illustrated HTML, and page images)

• The History of Bread, From Pre-Historic to Modern Times (London: Religious Tract Society, 1904), by John Ashton
  • page images at HathiTrust
  • multiple formats at archive.org

• The Little Red Hen (Racine, WI: Whitman Pub. Co., c1938), illust. by Ethel Hays (page images at childrensbooksonline.org)

• Bread the Staff of Life (New York: American Tract Society, 1829) (multiple formats at archive.org)

• Bread the Staff of Life (New York: American Tract Society, 1829) (multiple formats at archive.org)

• The Splendid Village; Corn Law Rhymes; and Other Poems (London: B. Steill, 1833), by Ebenezer Elliott
  • multiple formats at Google
  • multiple formats at archive.org

• The English Bread-Book for Domestic Use, Adapted to Families of Every Grade (London: Longman, Brown, Green, Longmans, and Roberts, 1857), by Eliza Acton (page images at Google)
• How to Use Corn Meal, Oat Meal, Barley, Buckwheat, Potatoes, Rice, Etc., and Save Wheat Flour: Best War Time Recipes (New York: Royal Baking Powder Co., ca. 1917) (page images at HathiTrust)

• Town Crier Recipe Book: 300 Lucky Low Cost Prize Winning Recipes (Kansas City, MO: Midland Flour Milling Co., ca. 1938) (page images at HathiTrust)
• How to Use Corn Meal, Oat Meal, Barley, Buckwheat, Potatoes, Rice, Etc., and Save Wheat Flour: Best War Time Recipes (New York: Royal Baking Powder Co., ca. 1917) (page images at HathiTrust)

• Bread the Staff of Life (New York: American Tract Society, 1829) (multiple formats at archive.org)

• Enhancing the Quality of U.S. Grain for International Trade (1989), by United States Congress Office of Technology Assessment (PDF files at Princeton)

• Enhancing the Quality of U.S. Grain for International Trade (1989), by United States Congress Office of Technology Assessment (PDF files at Princeton)

• Recherches sur les Céréales Roumaines: Les Blés et Leurs Farines, le Mais et l'Orge (in French; Bucharest: Institut d'Arts Graphiqus "Eminescu", 1900), by Vlad Carnu-Munteanu and Corneliu Roman
  • multiple formats at Google; US access only
  • multiple formats at archive.org
  • page images at HathiTrust; US access only

• Grain Growers' Coöperation in Western Canada (Harvard Economic Studies v32; Cambridge: Harvard University Press, 1928), by Harald S. Patton (page images at HathiTrust)

• Grain Elevators in Canada (with predecessor publications, in English and French; 1911-1998), by Canadian Grain Commission (partial serial archives)

• Calumet "K", by Samuel Merwin and Henry Kitchell Webster (Gutenberg text)

• Enhancing the Quality of U.S. Grain for International Trade (1989), by United States Congress Office of Technology Assessment (PDF files at Princeton)

• Quinoa in the Kitchen (c2013), ed. by Chiara Cauda, Camilla Micheletti, Bianca Minerdo, Cinzia Scaffidi, and Eugenio Signoroni (PDF at fao.org)

• The Diamond Cook Book: Compiled From Tested Recipes (Minneapolis: Cream of Wheat Co., ca. 1900) (PDF at vt.edu)

• Winter Wheat in the Golden Belt of Kansas: A Study in Adaptation to Subhumid Geographical Environment (Lawrence, KS: University of Kansas Press, 1944), by James C. Malin (HTML at kansashistory.us)