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Baked products

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• Food

• Baked products -- Analysis
• Baked products -- Folklore
• Baked products -- France
• Baked products -- Labeling
• Baked products -- Marketing
• Baked products -- Prices
• Baked products -- Statistics
• Baked products -- United States
• Biscuits
• Bread
• Cake
• Crackers
• Frozen baked products
• Muffins
• Pastry

• Baked goods
• Bakery products
• Morning goods

• Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1832), by Eliza Leslie (Gutenberg text)
• Muffins and more (Cornell Cooperative Extension, 1999), by Patricia Foster Thonney and Cornell Cooperative Extension (page images at HathiTrust)
• Arsenic in baking materials (Inland Revenue Dept., 1918), by A. McGill and Canada. Dept. of Inland Revenue. Laboratory (page images at HathiTrust)
• Book of breads, cakes, pastries, ices and sweetmeats (The Hotel monthly, 1907), by Paul Richards (page images at HathiTrust)
• The bakers' guide and practical assistant to the art of bread making in all its branches (Newton and Eskell, 1899), by John Blandy (page images at HathiTrust; US access only)
• The art of pastry making : according to the French and English methods, including cakes, sweetmeats and fancy biscuit baking, and all kinds of confectionery, plain and ornamantal : a concise practical guide prepared for the use of confectioners, pastrycooks, and private families (Ward, Lock, Bowden, 1893), by Emile Hérisse (page images at HathiTrust)
• Perfection in baking : general rules and instructions in all branches of American baking, in nine parts, each part containing many new theories and new ways of composing receipts, and furthering the culinary education of the professional baker as well as the housekeeper (E. Braun, 1899), by Emil Braun and Sophie D. Coe (page images at HathiTrust)
• Art of baking (s.n.], 1893), by Herman Hueg (page images at HathiTrust)
• 101 layer cakes (Paul Elder and Company, 1907), by May E. Southworth and Paul Elder and Company (page images at HathiTrust)
• Betty Crocker's 101 delicious Bisquick creations : as made and served by well-known gracious hostesses; famous chefs; distinguished Epicures and smart luminaries of movieland. (General Mills, Inc., 1933) (page images at HathiTrust; US access only)
• Consumption and prices of cereal and bakery products (U.S. Dept. of Agriculture, Economic Research Service, 1965), by Stephen J. Hiemstra (page images at HathiTrust)

• La boulangerie namuroise : etude de folklore ([s.n.], 1925), by Lucien Maréchal (page images at HathiTrust; US access only)

• Market performance in the perishable bakery products industry (Purdue University Agricultural Experiment Station, 1962), by David A. Storey (page images at HathiTrust; US access only)
• The freezing of commercial bakery products : current practices, problems, and prospects (U.S. Dept. of Agriculture, Economic Research Service, Marketing Economics Division, 1964), by Norman L. Rollag and Robert Vaughn Enochian (page images at HathiTrust)

• Consumption and prices of cereal and bakery products (U.S. Dept. of Agriculture, Economic Research Service, 1965), by Stephen J. Hiemstra (page images at HathiTrust)

• 1982 census of manufactures. Industry series. Bakery products. (U.S. Dept. of Commerce, Bureau of the Census :, 1985), by United States Bureau of the Census (page images at HathiTrust)
• 1977 census of manufactures : industry series, bakery products. (Washington : Dept. of Commerce, Bureau of the Census, 1980., 1980), by United States Bureau of the Census (page images at HathiTrust)

• A physico-chemical study of cracker dough fermentation ... ([Minneapolis?, 1925), by Arnold Harvey Johnson (page images at HathiTrust)
• Biscuit and cracker production ; a manual on the technology and practice of biscuit, cracker, and cookie manufacture, including formulas. (American Trade Pub. Co., 1957), by Ralph M. Bohn (page images at HathiTrust; US access only)
• Factors influencing checking in biscuit ... (1928), by Joseph Avery Dunn (page images at HathiTrust; US access only)
• 365 breads and biscuits : a bread or biscuit for every day in the year (Dean & Son, Limited, 1900), by Mary J. Lincoln and Marion Harland (page images at HathiTrust; US access only)
• Cake and biscuit-making qualities of flours from Maryland wheats (University of Maryland, Agricultural Experiment Station, 1934), by W. B. Kemp, Claribel Welsh, and Geary Francis Eppley (page images at HathiTrust; US access only)
• Industrial corporation reports ([Washington], 1940), by United States Federal Trade Commission (page images at HathiTrust)
• Prospectus (Victoria Print & Pub. Co., 1909), by M. R. Smith & Company (page images at HathiTrust; US access only)
• Quick breads (College Station, Texas : Agricultural Extension Service, Texas A. & M. College System, [1950]., 1950), by Texas Agricultural and Mechanical College System. Agricultural Extension Service and United States Department of Agriculture (page images at HathiTrust; US access only)
• Quick breads (College Station, Texas : Texas Agricultural Extension Service, [1959]., 1959), by Texas Agricultural Extension Service and United States Department of Agriculture (page images at HathiTrust; US access only)
• Quick breads (College Station, Texas : Texas Agricultural Extension Service, [1962]., 1962), by Texas Agricultural Extension Service and United States Department of Agriculture (page images at HathiTrust; US access only)

• 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)
• The bread of our forefathers; an inquiry in economic history (The Clarendon press, 1928), by W. J. Ashley (page images at HathiTrust; US access only)
• Stale bread loss as a problem of the baking industry (Stanford University, Calif., 1923), by Joseph Standcliffe Davis and Wilfred Eldred (page images at HathiTrust)
• The story of a loaf of bread (Univesity Press, 1913), by T. B. Wood (page images at HathiTrust)
• A report of investigations on the digestibility and nutritive value of bread. (Govt. print. off., 1900), by Charles Dayton Woods and Lucius Herbert Merrill (page images at HathiTrust)
• Report on Vienna bread. (Govt. print. off., 1875), by Eben Norton Horsford (page images at HathiTrust)
• Combines investigation act. Investigation into an alleged combine in the bread-baking industry in Canada. (F. A. Acland, printer to the King, 1931), by Canada. Dept. of Labour and Fred A McGregor (page images at HathiTrust)
• Report of Federal trade commission on bakery business in United States; report of Bakery section of Food administration, November, 1917. (Govt. print. off., 1917), by United States Food Administration and United States Federal Trade Commission (page images at HathiTrust)
• The story of bread. (Printed by the I H C service bureau of the International harvester company of America, 1911), by Edwin Lincoln Barker (page images at HathiTrust; US access only)
• Rapport sur la fabrication du pain. (De l'Imprimerie nationale, 1800), by France. Armée. Armée d'Egypte. Commission sur la fabrication du pain (page images at HathiTrust)
• The chemistry of breadmaking (Longmans, Green & co. [etc., etc.], 1912), by James Grant (page images at HathiTrust)
• Some points in the making and judging of bread (University of Illinois, 1913), by Isabel Bevier (page images at HathiTrust)
• Bread baking. : / by M. H. Joffe. (Colonial Salt Co., 1927), by Moris Howard Joffe (page images at HathiTrust)
• The master baker and his work (C.H. Simonds, 1928), by K. Camille DenDooven (page images at HathiTrust)
• Milk in bread (American Dry Milk Institute, 1938), by Harry G. Brouilett, Lawrence W. Nolte, and C. A. McDuffee (page images at HathiTrust)
• Bread and bread baking (Sir I. Pitman & sons ltd., 1924), by John Stewart (page images at HathiTrust; US access only)
• Secrets of bread making and economy and system in the bakery; a handy manual of up-to-date money-saving suggestions and form-sheets for small and large bakeries, the result of years of study and practical experiments (O. E. Braun, 1917), by E. Braun (page images at HathiTrust; US access only)
• Le pain de froment. Etude critique et recherches sur sa valeur alimentaire selon le blutage et les systemes de mouture. (Gauthier-Villars, 1911), by Emile Charles Albert Fleurent (page images at HathiTrust; US access only)
• Bread production under scientific management (Bakers' helper, 1930), by Arnold Spencer Wahl (page images at HathiTrust)
• Das Brot im Spiegel unserer Mundart. ([n.p., 1907), by Adolf Schullerus (page images at HathiTrust; US access only)
• Le pain; fabrication rationnelle historique. (H. Dunod et E. Pinat, 1910), by Sérand (page images at HathiTrust; US access only)
• The chemistry of breadmaking (Longmans, Green;, 1921), by James Grant (page images at HathiTrust; US access only)
• The chemistry of breadmaking (Edward Arnold, 1917), by James Grant (page images at HathiTrust; US access only)
• The chemistry of breadmaking (E. Arnold, 1912), by James Grant (page images at HathiTrust; US access only)
• War-time breads and cakes (Houghton Mifflin company, 1918), by Amy L. Handy (page images at HathiTrust; US access only)
• Le pain et le panification. Chimie et technologie de la boulangerie et de la meunerie ... (J.B. Baillière & Fils, 1897), by Léon Boutroux (page images at HathiTrust)
• War bread (The Macmillan company, 1918), by Alonzo Englebert Taylor (page images at HathiTrust)
• Histoire du pain à toutes les époques et chez tous les peuples (A. Cattier, 1887), by C. Husson (page images at HathiTrust)
• A text-book of the science and art of bread-making; including the chemistry and analytic and practical testing of wheat, flour, and other materials emloyed in baking. (Simpkin, Marshall, Hamilton, Kent & co., 1895), by William Jago (page images at HathiTrust)
• The Householder's friend. Being an abstract of an act to provide other regulations for the making and sale of bread, and preventing the adulteration of meal, flour, and bread, within London. (J.L. Marks, 1820) (page images at HathiTrust)
• Cooking problems of the community group and formulas standardized for quantity work; breads (Whitcomb & Barrows, 1923), by Ella Clark McKenney (page images at HathiTrust; US access only)
• The technology of bread-making, including the chemistry and analytical and practical testing of wheat flour, and other materials employed in bread-making and confectionery. (Bakers' helper company, 1921), by William Jago and William C. Jago (page images at HathiTrust; US access only)
• Three centuries of prices of wheat, flour and bread. War prices and their causes. (Published by the author ar the National bakery school, Borough polytechnic institute, 1917), by John Kirkland (page images at HathiTrust; US access only)
• Bread making and bread baking : embracing selections in pastry, general cooking, canning, preserving, pickling, jelly making and candy making ([s.n.], 1915), by Minnie E. Brothers (page images at HathiTrust)
• Modern mixes for bakers. (Calumet Baking Powder Co., 1914), by Calumet Baking Powder Company (page images at HathiTrust)
• Die Nahrungsmittel aus Getreide : ihre botanischen, chemischen und physikalischen Eigenschaften, hygienisches Verhalten, Prüfen und Beurteilen : Handbuch für Studierende, Landwirte und den gesamten Getreidenahrung erzeugenden Gewerbestand (P. Parey, 1917), by A. Maurizio (page images at HathiTrust; US access only)
• Brotgetreide und Brot. Lehrbuch für die Praxis der Getreideverarbeitung und Hand- und Hilfsbuch für Versuchsstationen, Nahrungsmittel-untersuchungsämter und Laboratorien der Mühlen, Bäckereien und Fachschulen. (P. Parey, 1914), by Max Paul Neumann (page images at HathiTrust; US access only)
• Die im Kriege 1914-1918 verwendeten und zur Verwendng empfohlenen Brote, Brotersatz- und Brotstrechmittel unter Zugrundelegung eigener experimenteller Untersuchungen (Springer, 1920), by R. O. Neumann (page images at HathiTrust; US access only)
• Vitamin B in yeast bread (Dept. of Chemistry and Nutrition of the Soft Wheat Millers' Assoc., 1925), by E. M. Nelson and Mariana T. Nelson (page images at HathiTrust)
• From an English oven; cakes, buns and breads of county tradition (Women's Press, 1948), by Dorothy Gladys Spicer (page images at HathiTrust; US access only)
• Creditable quick bread recipes for the Child Care Food Program (U.S. Dept. of Agriculture, Food and Nutrition Service, Mid-Atlantic Region, Special Nutrition Programs, Child Care Food Program, 1988), by Bernard Brachfeld, Lucy Mao, Child Care Food Program (U.S.), and United States. Food and Nutrition Service. Mid-Atlantic Region (page images at HathiTrust)
• On the healthy manufacture of bread; a memoir on the system of Dr. Dauglish. (Baillie̲re, Tindall, & Cox, 1884), by Benjamin Ward Richardson and John Dauglish (page images at HathiTrust)
• Vienna bread : instructions and recipes (Baker and Confectioner, Ltd., 1909), by Charles Scott and James Scott (page images at HathiTrust; US access only)
• Die Backfähigkeit des Weizenmehles und ihre Bestimmung (C. Winter, 1901), by Georg Hamann (page images at HathiTrust; US access only)
• Getreide, mehl und drot : Ihre botanische, chemischen und physikalischen eigenschaften, hygienisches verhalten, sowie ihre beurteilung und prüfung. Handbuch zum gebrauche in laboratorien und zum selbstunterrich für chemiker, müller, bäcker, botaniker und landwirte (P. Parey, 1903), by A Maurizio (page images at HathiTrust; US access only)
• Delle specie diverse di frumento e di pane siccome della panizzazione memoria. (Moücke, sold by G. Pagani, 1765), by Saverio Manetti and Andrea Ginori (page images at HathiTrust)
• The baker's book. A practical hand book of the baking industry in all countries. (New York, 1901), by Emil Braun (page images at HathiTrust)
• A treatise on the art of bread-making. Wherein, the mealing trade, assize laws, and every circumstance connected with the art, is particularly examined. (Printed by J. Wright for Vernor and Hood, 1805), by A. Edlin (page images at HathiTrust)
• Bread and bread-making; how to make many varieties easily and with the best results (Arnold and company, 1899), by Sarah Tyson Heston Rorer (page images at HathiTrust)
• Nouveau manuel complet du boulanger; où Traité pratique de la panification française et étrangère ... (Roret, 1871), by M. Julia de Fontenelle and F. Malepeyre (page images at HathiTrust)
• 365 breads and biscuits; a bread or biscuit for every day in the year (G. W. Jacobs & co., 1905), by J. C. Leyendecker (page images at HathiTrust)
• Studies for the bakehouse : being lectures delivered to the Ayrshire class (Baker and Confectioner, Ltd., 1903), by A. Kirkland and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) (page images at HathiTrust; US access only)
• Bread-analysis; a practical treatise on the examination of flour and bread. (Trubner & Co., 1886), by James Alfred Wanklyn and William John Cooper (page images at HathiTrust)
• Bread facts. (Published in the interest of better bread making by the Research Products Dept., Ward Baking Company, 1922), by Charles Hoffman and Ward Baking Company. Research Products Dept (page images at HathiTrust)
• The new system of making bread : a concise and practical treatise on bread and how to make it, with a large quantity of other useful and practical matter, including all the latest systems of quick sponging ... (A. Heywood ;, 1903), by Robert Wells (page images at HathiTrust; US access only)
• Khli︠e︡b : ego prigotovlenīe i svoĭstva (Izd-vo "Priroda", 1918), by V. A. Omeli︠a︡nskiĭ (page images at HathiTrust; US access only)
• Practical manual for confectioners, pastrycooks and bakers and candy makers ([s.n.], 1923), by Mathew Malzbender (page images at HathiTrust)
• Quantity cooking, quick breads and desserts. (University of the State of New York, State Education Dept., Bureau of Vocational Curriculum Development and Industrial Teacher Training, 1954), by Sidney Aptekar and University of the State of New York. Bureau of Vocational Curriculum Development and Industrial Teacher Training (page images at HathiTrust)
• Le blé et le pain; liberté de la boulangerie .... (Librairie agricole de la Maison Rustique, 1863), by J. A. Barral (page images at HathiTrust)
• A treatise on baking (Standard Brands Inc., 1935), by Julius Emil Wihlfahrt and Robert W. Brooks (page images at HathiTrust; US access only)
• Le vrai pain de France; ou, La question du pain sur le terrain pratique par le dr. Monteuuis ... (A la directrice de la villa de repos Saint-Antoine;, 1917), by A. Monteuuis (page images at HathiTrust; US access only)
• Untersuchungen über das Soldatenbrot. Im auftrage des Königlichen kriegsministeriums (Medizinal-abtheilung) (Hirschwald, 1897), by Wenceslaus Plagge and Georg Lebbin (page images at HathiTrust)
• Der Nährwerth des Soldatenbrotes; Ausnutzungsversuche. (Heymann, 1898), by Karl Pannwitz (page images at HathiTrust)
• Bread and fancy breads (John Lane;, 1917), by Flora Guest (page images at HathiTrust; US access only)
• Bread--the vital food, illustrated with plates on copper from authentic sources, including a glossary of bread terms, also a selected list of general and historical references to bread. (C. Q. Murphy, 1920), by Claudia Quigley Murphy (page images at HathiTrust)
• The chemistry of breadmaking (Longmans, Green, and co.;, 1924), by James Grant (page images at HathiTrust; US access only)
• Die Nahrungsmittel aus Getreide : ihre botanischen, chemischen und physikalischen Eigenschaften, hygienisches Verhalten, Prüfen und Beurteilen : Handbuch für Studierende, Landwirte und den gesamten Getreidenahrung erzeugenden Gewerbestand (Paul Parey, 1924), by A. Maurizio (page images at HathiTrust; US access only)
• The facts about enrichment of flour and bread. (Washington, D. C., 1944), by National Research Council (U.S.) Committee on Cereals (page images at HathiTrust)
• Baker's bread. (The Bakers' Helper Co., 1906), by Paul Richards (page images at HathiTrust)
• Bread as a food. Changes in its vitamine content and nutritive value with reference to the occurrence of pellagra (Govt. print. off., 1916), by Carl Voegtlin, C. N. Myers, and M. X. Sullivan (page images at HathiTrust)
• Bread and pastry recipes of the world famous chefs, United States, Canada, Europe; the bread and pastry book from the International cooking library (International publishing co., 1913), by A. C. Hoff and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) (page images at HathiTrust)
• Bakers' bread. (The Bakers' Helper Company, 1913), by Paul Richards (page images at HathiTrust)
• Bread-making (G. P. Putnam's sons, 1884), by Harriet A. Dwight (page images at HathiTrust)
• The story of the staff of life ... (National association of master bakers, 1911), by American bakers association (page images at HathiTrust)
• Improved aerated bread. (The Boston wheat and bread company, 1866), by Boston wheat and bread company (page images at HathiTrust)
• Bread facts. (Research Products Department, Ward Baking Company, 1920), by Ward Baking Company (page images at HathiTrust)
• The theory and art of bread-making. A new process without the use of ferment. (Welch, Bigelow, and Company, Printers, 1861), by Eben Norton Horsford and YA Pamphlet Collection (Library of Congress) (page images at HathiTrust)
• Victory breads. (Govt. print. off., 1918), by United States. Food administration. Division of home conservation (page images at HathiTrust)
• Pane diaetetico (L.M. Höjer, 1757), by Carl von Linné (page images at HathiTrust)
• Berättelse om de inhemska växter : som i brist af sad kunna anvandas till brod-och matredning (Tryckt uti Kongl. Tryckeriet, 1757), by Carl von Linné (page images at HathiTrust)
• Food and nutrition investigations in New Jersey in 1895 and 1896. (Govt. print. off., 1896), by Edward Burnett Voorhees (page images at HathiTrust)
• Yeast and quick bread recipes for the school lunch (The Dept. :, 1950), by United States. Department of Agriculture. Production and Marketing Administration and United States. Bureau of Human Nutrition and Home Economics (page images at HathiTrust)
• Appeal cases under the Weights and Measures Acts, Bread Acts, Licensing Act, 1872, & Merchandise Marks Act, 1887. As affecting the duties generally of inspectors of weights and measures. (Butterworth & Co. [etc.], 1906), by George Frederick Allwood (page images at HathiTrust; US access only)
• Bread and bread making (U.S. Dept. of Agriculture, 1910), by Helen W. Atwater (page images at HathiTrust)
• Minutes of the evidence taken before the committee appointed by the House of Commons, to inquire into the state of the existing laws which regulate the manufacture and sale of bread, in the metropolis and its neighbourhood ... (Printed for Sherwood, Neely, and Jones [etc.], 1815), by Sale Great Britain. Parliament. House of Commons. Committee on Laws Relating to the Manufacture and Great Britain. Parliament (1815). House of Commons (page images at HathiTrust)
• Health protecting meals, compliments of the bakers of Wonder Bread (The Continental Baking Corporation, 1950), by Ruth F Hatheway and N.Y.) Continental Baking Corporation (New York (page images at HathiTrust)
• Franz' Butter-Nut Bread recipes (United States Bakery, in the 1930s), by Belle De Graf and United States Bakery (page images at HathiTrust)
• Giving your meals the touch of individuality (Standard Brands of California, 1937), by Standard Brands of California (page images at HathiTrust)
• 365 breads and biscuits : a bread or biscuit for every day in the year (Dean & Son, Limited, 1900), by Mary J. Lincoln and Marion Harland (page images at HathiTrust; US access only)
• Four hundred sweet dishes suitable for confectioners (W. Nicholson & Sons,), by Madame Ryty (page images at HathiTrust)
• A treatise on flour, yeast, fermentation and baking : together with recipes for bread and cakes (Fleischman Co., 1914), by Julius Emil Wihlfahrt (page images at HathiTrust; US access only)
• Panem nostrum quotidianum : la questione del pane nell'antichita. (Paravia, 1917), by Aristide Calderini (page images at HathiTrust; US access only)
• Bread and the principles of bread making. (Govt. print. off., 1900), by Helen W. Atwater (page images at HathiTrust)
• Use of wheat flour substitutes in baking (U.S. Dept. of Agriculture, 1918), by Hannah L. Wessling (page images at HathiTrust)
• Bread : facts for consumer education (U.S. Dept. of Agriculture, 1955), by Irene H. Wolgamot and Lillian J. Fincher (page images at HathiTrust)
• Industrial corporation reports ([Washington, 1940), by United States Federal Trade Commission (page images at HathiTrust)
• Some new facts about molds and bread (University Farm, 1933), by Oscar Skovholt and C. H. Bailey (page images at HathiTrust; US access only)
• A Nutritious bread (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1951), by Elizabeth R. Harding (page images at HathiTrust; US access only)
• A study of the use of Missouri soft wheat flour in making light bread (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1926), by Eva May Davis and Jessie Alice Cline (page images at HathiTrust)
• Electrical toast-making (Virginia Polytechnic Institute. Virginia Agricultural Experiment Station, 1945), by P. B. Potter and Esther E. Biller (page images at HathiTrust; US access only)
• Making white and whole wheat bread with three types of yeast and hard wheat flour (University of Wyoming, Agricultural Experiment Station, 1940), by Emma J. Thiessen and Wyoming Agricultural Experiment Station (page images at HathiTrust; US access only)
• Making bread from Wyoming flour (University of Wyoming, Agricultural Experiment Station, 1929), by Elizabeth J. McKittrick, Edith G. Grundmeier, and Wyoming Agricultural Experiment Station (page images at HathiTrust; US access only)
• The Art of making bread (Northwestern Yeast Co., 1900), by Northwestern Yeast Co (page images at HathiTrust)
• The history of bread from pre-historic to modern times (Brooke house publishing co., 1900), by John Ashton (page images at HathiTrust)
• Bread making in war time ([s.n.], 1918), by Michigan. Food and Drug Dept and Mabel Carla Mosher (page images at HathiTrust)
• Recherches sur les blés, les farines and le pain (Charles-Lavauzelle, 1894), by A. Balland (page images at HathiTrust)
• The chemistry of breadmaking (Longmans, Green and co.; [etc., etc.], 1917), by James Grant (page images at HathiTrust)
• How to make bread : but not in this disagreeable old-fashioned way. (J.B. Varick Co.?, 1910), by Sallie Bingham Center for Women's History and Culture (page images at HathiTrust)
• Mulino-raspa (Presso i Manfredini, 1817), by Domenico Mazzoni (page images at HathiTrust)
• Vegetable yeast and bread maker (J.G. Wells, 1856), by J. W. Worthen (page images at HathiTrust)
• Bread, cake, and cracker baker (J. Thompson Gill, manager Confectioner and Baker Pub. Co., 1881), by J. Thompson Gill (page images at HathiTrust)
• Buckeye cookery : with hints on practical housekeeping. (Buckeye Pub. Co., 1885), by Estelle Woods Wilcox (page images at HathiTrust)
• Bread, pastry and butter making in India and the colonies : a concise manul for the use of housewives (Thacker, Spink and Co., 1907), by Miss Pearson and Mrs Byrde (page images at HathiTrust; US access only)
• Treatise on flour, yeast, fermentation and baking; together with recipes for bread and cakes. (Fleischmann Co., 1920), by Julius Emil Wihlfahrt (page images at HathiTrust)
• The technology of bread-making : including the chemistry and analytical and practical testing of wheat, flour, and other materials employed in bread-making and confectionery (Bakers' Helper, 1911), by William Jago (page images at HathiTrust)
• Indian corn, how to use it : seventy receipts for making various kinds of Indian bread, puddings, cakes, muffins, dessert dishes, etc., etc. (Printed and published by R.W. Roberts, 1847), by Lady (page images at HathiTrust)
• Five roses cook book : being a manual of good recipes carefully chosen from the contributions of over two thousand successful users of Five Roses flour throughout Canada : also, useful notes on the various classes of good things to eat, all of which have been carefully checked and re-checked by competent authority. (Lake of the Woods Milling Co., 1915), by Lake of the Woods Milling Company (page images at HathiTrust)
• The Dominion compounder's guide, or, The secret of the liquor trade (E. Senécal, 1870), by L. Stieneberg (page images at HathiTrust)
• L'alimentation du pain comme sustension et réfection des forces de l'homme dénonciation des fraudes mêlées à sa fabrication, et des conséquences fatales de celles-ci sur l'organisme (s.n., 1893), by Jules de Smedt (page images at HathiTrust)
• Flour and breadmaking (Dept. of Agriculture, 1910), by R. Harcourt, M. A. Purdy, and Ontario. Dept. of Agriculture (page images at HathiTrust; US access only)
• Notice sur la boulangerie mécanique à la vapeur de Québec pétrin mécanique et four à air chaud Tourangeau, mise du pain dans le four, sans le secours de la main, en moins d'une minute. (s.n.], 1859) (page images at HathiTrust)
• The baker's book; a practical hand book of the baking industry in all countries ... (E. Braun, 1903), by Emil Braun (page images at HathiTrust)
• Baker's bread (The Bakers' Helper Co., 1918), by Paul Richards (page images at HathiTrust)
• Pour les pauvres. (The Aiken Standard Press, 1917), by Célestine Eustis (page images at HathiTrust)
• Whitehead's family cook book (The author, 1883), by Jessup Whitehead (page images at HathiTrust)
• Book of breads, cakes, pastries, ices and sweetmeats (The Hotel monthly, 1907), by Paul Richards (page images at HathiTrust)
• A practical guide for the cake and bread baker (Best & Co. Printers, 1884), by C. W. Schlumpf (page images at HathiTrust)
• Home bakings (Golden Gate Compressed Yeast Co.], 1912), by Edna Evans and Golden Gate Compressed Yeast Co (page images at HathiTrust)
• Practical bread-making : a useful guide for all in the trade (Office of the "Baker and Confectioner", 1900), by Fredk. T. Vine (page images at HathiTrust; US access only)
• Bread, cakes, and biscuits (Horace Cox, 1906), by S. Beaty-Pownall and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) (page images at HathiTrust; US access only)
• The complete bread, cake and cracker baker. (J. Thompson Gill Manager Confestioner and Baker Pub. Co, 1881), by J. Thompson Gill (page images at HathiTrust)
• Bread, cakes, and biscuits (Horace Cox, 1902), by S. Beaty-Pownall (page images at HathiTrust; US access only)
• An essay on bread (s.n., 1966), by H. Jackson (page images at HathiTrust; US access only)
• Bread making and bread baking. (Minneapolis, 1915), by Minnie E. Crothers (page images at HathiTrust)
• Wheat flour and bread. ([Washington, D.C., 1903), by Harry Snyder and Charles D. Woods (page images at HathiTrust)
• An introduction to the study of the principles of bread making. ("The British baker", 1900), by William Jago (page images at HathiTrust)
• The technology of bread-making. (The Northern Publishing Co., ltd., 1921), by William Jago (page images at HathiTrust; US access only)
• Breads from whole grain sorghums (Texas Technological College], 1942), by Neva Deen Bavousett and Ellen Kleppe (page images at HathiTrust; US access only)
• Our daily bread. (Siebel Pub. Co., 1958), by E. J. Pyler (page images at HathiTrust; US access only)
• Preparation and management of bread yeast (1900), by Alice M. Cimmer (page images at HathiTrust; US access only)
• Bread experiments (1902), by Clare Dean (page images at HathiTrust; US access only)
• Bread (1897), by Amy B. Vaughn (page images at HathiTrust)
• Le Pain meilleur et à meilleur marché. Pain réglementaire. Organisation nouvelle de la boulangerie; mouture, panification; taxe du pain. Question de la boulangerie et de la pâtisserie (chez l'auteur, 1862), by J. P. Machet (page images at HathiTrust)
• Handbook for bakers (The Century Co., 1925), by Albert F. Gerhard (page images at HathiTrust; US access only)
• Via the rose bread : for bakers, introducing true panification patterned after floral chemistry (Vantage Press, 1958), by Henry M. Jung (page images at HathiTrust; US access only)
• Bread baking. (Depts. of the Army and the Air Force, 1969), by United States. Department of the Army and United States Department of the Air Force (page images at HathiTrust)
• Fundamentals of breads, rolls and sweet doughs. (Clissold Publishing Co., 1946), by Paul Richards (page images at HathiTrust; US access only)
• A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain, exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world. (T. Boys, 1821), by Friedrich Christian Accum (page images at HathiTrust)
• An essay on bread : wherein the bakers and millers are vindicated from the aspersions contained in two pamphlets, one intitled Poison detected, and the other, The nature of bread honestly and dishonestly made : proving the impossibility of mixing lime, chalk, whiting and burnt bones in bread ... ([Mallinckrodt Chemical Works], 1966), by Henry Jackson (page images at HathiTrust; US access only)
• La cuisiniere Five Roses : comprenant 1001 recettes eprouvées et autorisées par l'emploi qu'en ont fait au delà de 2,000 ménagères canadiennes : set ouvrage content en plus un très grand nombre d'observations utiles destinées à l'emploi de farine Five Roses dans les différents genres de mets, le tout vérifié et approuvé. (Lake of the Woods Milling Co., 1915), by Lake of the Woods Milling Company (page images at HathiTrust; US access only)
• Recettes économiques de Brodie (Brodie & Harvie, 1925), by Brodie & Harvie (page images at HathiTrust; US access only)
• Quick breads (College Station, Texas : Agricultural Extension Service, Texas A. & M. College System, [1950]., 1950), by Texas Agricultural and Mechanical College System. Agricultural Extension Service and United States Department of Agriculture (page images at HathiTrust; US access only)
• Quick breads (College Station, Texas : Texas Agricultural Extension Service, [1959]., 1959), by Texas Agricultural Extension Service and United States Department of Agriculture (page images at HathiTrust; US access only)
• Quick breads (College Station, Texas : Texas Agricultural Extension Service, [1962]., 1962), by Texas Agricultural Extension Service and United States Department of Agriculture (page images at HathiTrust; US access only)
• Breads, cakes, and pies in family meals : a guide for consumers (U.S. Dept. of Agriculture, Agricultural Research Service, Consumer and Food Economics Institute : for sale by the Supt. of Docs., U.S. Govt. Print. Off., 1976), by United States. Agricultural Research Service (page images at HathiTrust)
• Consumers' preferences among bakers' white breads of different formulas : a survey in Rockford, Ill. (U.S. Dept. of Agriculture, Agricultural Marketing Service, 1956), by Hugh P. Bell (page images at HathiTrust)
• Baked products: consumer quality, composition, yield, and preparation time of various market forms. (U.S. Agricultural Research Service; For sale by the Supt. of Docs., U.S. Govt. Print. Off., 1963), by Ruth H. Matthews (page images at HathiTrust; US access only)
• Bread and bread making in the home (U.S. Dept. of Agriculture, 1917), by Caroline Louisa Hunt and Hannah L. Wessling (page images at HathiTrust)
• Homemade bread, cake and pastry (U.S. Dept. of Agriculture, 1937), by Florance B. King and Adelle B. Freeman (page images at HathiTrust)
• Competition and profits in bread and flour. Letter from the chairman of the Federal Trade Commission transmitting in response to Senate resolution no. 163, Sixty-eight Congress, first session, a final report dealing with conditions in the bread-baking industry. (U.S. Govt. Print. Off., 1928), by United States Federal Trade Commission (page images at HathiTrust)
• New England breakfast breads, luncheon and tea biscuits (Lee and Shepard [etc.], 1891), by Lucia Gray Swett (page images at HathiTrust)
• Studies on the digestibility and nutritive value of bread at the University of Minnesota in 1900-1902 (G.P.O., 1903), by Harry Snyder and University of Minnesota (page images at HathiTrust)
• Questions on "enriched" flour and bread (Nutrition Division, Office of Coordinator of Health, Welfare, and Related Defense Activities [distributor], 1941), by United States. National Defense Advisory Commission. Consumer Division, United States Public Health Service, United States Office of Education, United States Children's Bureau, United States. Department of Agriculture. Consumers' Counsel Division, United States. Extension Service, and United States. Bureau of Home Economics (page images at HathiTrust)
• Health to date: the modern doctor (John Wright & Sons Ltd., 1911), by William Thomas Fernie (page images at HathiTrust; US access only)
• Staročeský perník : 107 návodů z rukopisův a knih kuchařských staročeský (Nakl. Emila Šolce, 1916), by Čeněk Zíbrt (page images at HathiTrust; US access only)
• Breads, biscuits, and rolls (Consolidated Book Publishers, 1954), by Ruth Berolzheimer (page images at HathiTrust; US access only)
• Cuisine et pâtisserie austro-hongroises (Paris : En vente chez l'auteur, 1, rue de Chaillot, 1896., 1896), by Antoine Scheibenbogen (page images at HathiTrust)
• Four hundred sweet dishes (W. Nicholson & Sons, 1895), by Ryty Madame (page images at HathiTrust)
• The Art of serving bread : delicious recipes and household hints. (Purity Bakeries Service Corp., 1935), by Purity Bakeries Service Corporation (page images at HathiTrust; US access only)
• Some points in the making and judging of bread (Urbana : University of Illinois, 1920., 1920), by Isabel Bevier (page images at HathiTrust)
• Recipes for delicious varieties of breads (Standard Brands Limited, 1931), by Standard Brands Limited (page images at HathiTrust)
• Study of U.S. wheats as supplements for western wheats in European breadmaking ([U.S. Agricultural Research Service], 1969), by J. A. Shellenberger, James William Pence, D. K. Mecham, Kansas State University, and United States. Agricultural Research Service (page images at HathiTrust)
• Traditions & superstitions de la boulangerie (Lechevalier, 1891), by Paul Sébillot (page images at HathiTrust)
• The chemistry of breadmaking (Longmans, Green, 1920), by James Grant (page images at HathiTrust)
• Die versorgung Berlins mit mehl und brot im erntejahr 1914/15. (J. Sittenfeld], 1915), by Berlin (Germany). Magistrat (page images at HathiTrust; US access only)
• Bread cook book (Meredith Press, 1963) (page images at HathiTrust; US access only)
• A Treatise on Bread, and Bread-making, by Sylvester Graham (Gutenberg ebook)
• A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains: Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world, by Friedrich Christian Accum (Gutenberg ebook)
• War-Time Breads and Cakes, by Amy L. Handy (Gutenberg ebook)
• The Story of a Loaf of Bread, by T. B. Wood (Gutenberg ebook)
• An appeal to all true English-men (if there be any such left), or, A cry for bread ([London? : s.n., 1699?]), by Samuel Grascome (HTML at EEBO TCP)

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