Bywaters, H. W. (1930). Modern methods of cocoa and chocolate manufacture. London, J. & A. Churchill.
|
Cabinet, O. and F. a. F. Great Britain. Ministry of Agriculture (1984). On the approximation of the laws of the Member States relating to cocoa and chocolate products intended for human consumption. London, Cabinet Office.
|
Cabinet, O. and F. a. F. Great Britain. Ministry of Agriculture (1984). On the approximation of the laws relating to cocoa and chocolate products intended for human consumption. London, Cabinet Office.
|
Cabinet, O. and I. Great Britain. Dept. of Trade and (1984). On a Community tariff quota for sweet cherries marinated in alcohol and intended for the manufacture of chocolate products. London, Cabinet Office.
|
Cabinet, O. and T. Great Britain. Dept. of (1982). A Community tariff quota for cherries marinated in alcohol and intended for the manufacture of chocolate products. London, Cabinet Office.
|
Cabinet, O. and T. Great Britain. Dept. of (1983). Administration of a Community tariff quota for cherries marinated in alcohol and intended for the manufacture of chocolate products. London, Cabinet Office.
|
Cadbury Bros, L. (1880). Bournville: a descriptive account of the growth of cocoa, and of its maufacture. Bournville, Cadbury's Cocoa & Chocolate Manufactory.
|
Cadbury Brothers Limited. Schools, D. (1930). This Class Ltd: manufacturers of chocolate biscuits: a project for schools. Bournville, Cadbury Brothers: 1 pack (various pieces).
|
Cadbury Brothers, L. (1946). Post war problems in the cocoa and chocolate industry: an address at a Conference of Sales Representatives, Bourneville.
|
Cadbury Laurence, J. (1946). Post War Problems in the Cocoa & Chocolate Industry. Addresses at a conference of sales representatives of Cadbury Brothers Ltd. by Mr. L. Cadbury. and Mr. W. M. Hood. Bournville, 31st May, 1946, [Bournville].
|
Cadbury, B. (1948). Cocoa and Chocolate from Grower to Consumer. [With illustrations.], Bournville.
|
Cadbury, B. (1965). Cadbury's chocolate cookery. Bournville, Birmingham, Cadbury Brothers.
|
Cadbury, B. (1969). 14 chocolate recipes from Cadbury's, [Bournville].
|
Cadbury, E. (1912). Experiments in industrial organization. London, Longmans, Green, and Co.
|
Cadbury, L. (1991). Chocolate technology: product development and launch: a teaching resource for Key Stage III. Birmingham, Cadbury Ltd.: 1 flow diagram, 21 worksheets, 1 planning sheet.
|
Cadbury, S. (1999). The chocolate challenge: design a new chocolate bar. Birmingham, Cadbury Resources for Education: 1 teachers' notes (15 p.
|
Cadburys (1959). Cocoa and Chocolate from grower to consumer, Cadburys.
|
Cadle, P. and L. Åkman (1995). Chocolate. [London?], [First Impressions?].
|
Cakebread, S. (1975). Sugar and chocolate confectionery. London [etc.], Oxford University Press.
|
Caldara, J. and D. Gilardoni (1962). Chocolate.
|
Canada (1939). Report on the Biscuit, Confectionery, Cocoa and Chocolate Industries in Canada, 1937 (1939, 1941, 1942, 1945, 1946), Ottawa.
|
Canada (1948). The Confectionery, Cocoa and Chocolate, and Chewing Gum Industries in Canada, 1947(-1948), Ottawa.
|
Canada Department of National Health and, W. (1981). Microbiological examination of cocoa and chocolate, Dept of National Health and Welfare.
|
Canada. Dominion Bureau of, S. (1925). Report on the cocoa and chocolate industry in Canada, 1923, Ottawa.
|
Carter, J. P. (1998). An allergy cookbook: recipes free from eggs, milk, cheese, butter, wheat flour, cornflour, salt, sugar, baking powder and chocolate. Romford, Ian Henry.
|
Cartier, C., H. Jantzen, et al. (1994). Noisiel: la chocolaterie Menier, Seine-et-Marne. Paris, Inventaire general, SPADEM.
|
Castillo Ledón, L. (1917). El Chocolate. [With plates.], Mexico.
|
Catling, P. S. (1984). The chocolate touch. London, Methuen Children's.
|
Catling, P. S. (1997). The chocolate touch 2. Aylesbury, Ginn.
|
Catling, P. S. and G. Ambrus (1991). The chocolate touch. London, Mammoth.
|
Catling, P. S. and P. Hopman (1997). The chocolate touch II. London, Mammoth.
|
Catling, P. S. and P. Hopman (1997). The chocolate touch. London, Mammoth.
|
Catling, P. S. and P. Hopman (2000). Chocolate magic. London, Mammoth.
|
Centre d'etudes du, s. (1963). Le chocolat et les produits de chocolaterie, Paris.
|
Cervantes Saavedra Miguel, d. and M. Colmeiro (1895). Noticia sucinta de los animales y plantas que mencionó Cervantes en el Quijote, con nociones históricas acerca del tabaco, chocolate, café y té, cuyo uso no conoció el ingenioso hidalgo, Madrid.
|
Chamberlayne, J. (1682). The Natural history of coffee, chocolate, thee, tobacco, in four several sections: with a tract of elder and juniper-berries, shewing how useful they may be in our coffee-houses; and also the way of making mum, with some remarks upon that liquor. London, Printed for Christopher Wilkinson.
|
Chapman, L. (1994). 20 ways to cook chocolate. Beaminster, Thomas Harmsworth.
|
Charter, C. F. and S. Gold Coast. Department of Soil and Land-Use (1955). The need for manuring cocoa in the Gold Coast in order to maintain and augment the level of production. Kumasi, Gold Coast Department of Soil and Land-Use Survey.
|
Chélus, D. d., R. Brookes, et al. (1724). The natural history of chocolate. Being a distinct and particular account of the cocao-tree, its growth and culture.Translated from the last edition of the French, by a physician. [By D. de Chélus.]. London, J. Roberts.
|
Chélus, D. d., R. Brookes, et al. (1730). The natural history of chocolate: being a distinct and particular account of the cocoa-tree. Translated from the last edition of the French [of D. de Chélus], by R. Brookes, M.D. The second edition. London, J. Roberts.
|
