Professional Books on Cookie and Cracker Technology

• Almond, N. Biscuits, cookies and crackers. Vol. 2. The biscuit making process. New York : Elsevier, 1989. ISBN 1-85166-253-7.
• Almond, N. et. al., Biscuits, cookies and crackers. Vol. 3. Composite products. New York : Elsevier, 1991. ISBN 1-85166-532-3.
• Bohn, Ralph, Biscuit and cracker production. New York : American Trade Publishing Co., 1957. (Out of print).
• Boyd, J., Biscuits plain and fancy. London : Mclaren & Sons, n.d. (Out of print).
• Casati, E., and G. Ortana, 309 biscotti : nel mondo, da sempre. Pinerolo, Italia : Chiriotti Editori, 1989.
• Cookie chemistry and technology. Edited by K. Kulp. Manhattan, KS : American Institute of Baking, c. 1994. Available from the publisher, telephone (785)537-4750.
• Grospierre, Ph., Nouveau traité de biscuiterie et de pâtisserie industrielles. Paris : Editions Desforges, 1953. (Out of print).
• (Johnson, P.N.), Cookies and crackers, old and new. Cleveland, OH : Durkee Famous Foods, 1956. (Out of print).
• Kiger, J.L., and J.G. Kiger, Techniques modernes de la biscuiterie, pâtisserie, boulangerie industrielles et artisinales et des produits de régime. (2 vols.). Paris : Dunod, 1968. (Out of print).
• Manley, D.J.R., Technology of biscuits, crackers and cookies. Chichester, UK : Ellis Horwood Ltd., 1983.
• Manley, D.J.R. Tecnologia de la industria galletera: galletas, crackers y otros horneados. Zaragoza, Espana : Editorial ACRIBIA, S.A., 1983.
• Matz, S.A., Cookie and cracker technology. 3rd. edition. McAllen, TX : Pan-Tech International, Inc., 1992.
• The science of cookie and cracker production. Edited by H. Faridi. New York : Chapman & Hall, c1994.
• Smith, W.H., Biscuits, crackers and cookies. Vols. I & Volume II. New York : Applied Science Publishers, 1972?. (Out of print).
• Thelan, R., Everything you need to know about cookies: how to create them, make them, bake them. North Palm Springs, FL : Ray Thelan, 1975. (Out of print).
• Wade, P. Biscuits, cookies and crackers. Vol. 1. The principles of the craft. New York : Elsevier, c1988. ISBN 1-85166-187-5.

History & Bibliography of Biscuits, Crackers, Cookies

• Biscuits: a pictorial story of a sweet tradition. Milano, Italia : Franco Maria Ricci Editore, 1982. (Brief historical sketches of Delacre, Bahlson, Carr & Co., Huntley & Palmers, Jacob & Co., Macfarland, Lang & Co., McVitie & Price, Peak, Frean & Co., William Crawford & Sons, Karl Fazer, Biscuiterie Alsacienne, De Breukalaer's, Lefevre-Utile, D. Lazzaroni & Co., (Saranno), Kambly, Andre Klein, Oulevay. Profusely illustrated).
• Cahn, William, Out of the cracker barrel: the Nabisco story from animal crackers to Zulus. New York : Simon & Schuster, 1969. (Well-documented and profusely illustrated history of one of the larger cookie and biscuit baking companies in the world).
• Gerscher, G., L'art et les biscuits: la publicité de la firme Lefèvre-Utile de 1897 a 1914. Paris :Editions du Chêne, 1978.

AIB Technical Bulletins

• Bright, Hugh, James L. Vetter, Marsha Utt, and Gerald McMaster. (1983) Effect of sugar and mixing variables on cookies spread. AIB Research Department Technical Bulletin, V(4), pp. 1-10.
• Kulp, Karel and Maureen Olewnik. (1984) Continuous mix in cookie dough production - an alternative to batch mixing. AIB Research Department Technical Bulletin, VI(12), pp. 1-16.
• Sutton, T.L., J.W. Stitley, and R.A. Dibben. (1987) Effect of invert syrup on water activity (Aw) and texture of soft cookies. AIB Research Department Technical Bulletin, IX(4), pp. 1-8.
• Vetter, J.L., Doris Blockcolsky, Marcia Utt, and Hugh Bright. (1984) Effect of shortening type and level on cookie spread. AIB Research Department Technical Bulletin, VI(10), pp. 1-5.
• Vetter, J.L. (1986) Effect of sweetners syrups on quality characteristics of soft cookies. AIB Research Department Technical Bulletin, VIII(7), pp. 1-8.
• Vetter, J.L., Jeff Zeak, and Hugh Bright. (1988) Effect of sugar and shortening levels on properties of cookie doughs and baked cookies. AIB Research Department Technical Bulletin, X,(9), pp. 1-6.