Books about Chocolate

Iilu
For the home enthusiast and the Chocolate Industry - Hundreds of Chocolate Books! Enjoy!
Chocolate Books
Chocolate Books
Chocolate Books
Chocolate Books

Chocolate Books



Record 361 to 400
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Hinkle Samuel, F. and S. Hershey Milton (1964). Hershey. Farsighted confectioner, famous chocolate, fine community. (Newcomen Address, January 17, 1964.) [With illustrations, including a portrait.]. New York, Newcomen Society in North America.

Hinkle, S. F. and A. Newcomen Society in North (1964). Hershey: farsighted confectioner famous chocolate, fine community. New York, Newcomen Society in North America.

History (1744). The Natural History of Coffee, Thee, Chocolate, Tobacco. with a tract of Elder and Juniper berries. and also the way of making Mum, etc. [By J. Chamberlayne?].

Hitches, M. (1992). Bourneville: steam & chocolate. Pinner, Irwell Press.

Hoffman, M. (1978). Mable Hoffman's chocolate cookery. Tucson, H.P. Books.

Hoffman, M. (1983). Chocolate cookery. London, Hamlyn.

Holderness, G. (1982). D.H. Lawrence: history, ideology and fiction. Dublin; Atlantic Highlands, N.J., Gill and Macmillan: Humanities Press.

Hollander, N. and T. Jaques (1982). The chocolate feast. London, Warne.

Hollingham, P. (1907). Chocolate Creams: a manual for retail confectioners. [With illustrations.]. London, "Baker & Confectioner".

Hood, J. and L. Great Britain. Parliament. House of Commons. Select Committee on European (1997). 9th report, session 1997-98: together with the proceedings of the Committee on 3 December 1997: documents considered by the Committee including: Cocoa and chocolate (8164/96), Aid to shipbuilding (11165/97 and 11167/97). London, Stationery Office.

Hood, J. and L. Great Britain. Parliament. House of Commons. Select Committee on European (1997). Documents considered by the Committee including: Cocoa and chocolate (8164/96), Aid to shipbuilding (11165/97 and 11167/97): ninth report, session 1997-98, together with the proceedings of the Committee on 3 December 1997. London, Stationery Office.

Hoola, B. v. N. and P. J. Depannemaeker (1885). Cacao (Theobroma cacao L.): fruiting and flowering branch with separate numbered sections of flowers, fruit and seed. Chromolithograph by P. Depannemaeker, c.1885, after B. Hoola van Nooten. Bruxelles [Brussels], Librairie C. Muquardt, editeur.

Hope, C. (1989). My chocolate redeemer. London, Heinemann.

Hopkins, C. (2005). Mates, dates and chocolate cheats. London, Piccadilly.

Horsler, P. (1987). Say it with chocolates. Droitwich, Hanbury Plays.

Hoyle, E. (1760). Mr. Hoyle's Games of Whist. Chess, and Back-Gammon. The twelfth edition. To which is now first added, Two new cases, at whist never before printed; also the new laws of. whist, as played at White's and Saunders's chocolate houses. London, Thomas Osborne, etc.

Hoyle, E. (1763). Mr. Hoyle's games of whist: quadrille, piquet, chess, and back-gammon. Complete. In which are contained, the method of playing and betting, at those games. Including the laws of the several games. The thirteenth edition. To which is now first added, two new cases at whist. also, the new laws of the game at whist, as played at White's and Saunders's Chocolate-Houses. London, printed for Thomas Osborne; Henry Woodfall, and Richard Baldwin.

Hoyle, E. (1770). Mr. Hoyle's games of whist: quadrille, piquet, chess, and back-gammon complete. In which are contained, the method of playing and betting at those games. Including the laws of the several games. Also, the new laws of the game at whist, as played at White's and Saunder's Chocolate Houses. London, printed [by Mundell & Son, Edinburgh] for Thomas Osborne; Stanley Crowder; and Richard Baldwin.

Hoyle, E. (1779). Hoyle's games improved. Being practical treatises on the following fashionable games, viz. whist, quadrille, piquet, chefs, back-gammon, draughts, cricket, tennis, quinze, hazard, lansquenet, and billiards. In which are also contained the method of betting at those games upon equal, or advantageous terms. Including the laws of the several games, as settled and agreed to at White's and Stapleton's Chocolate-houses. Revised and corrected by Charles Jones, Esq. London, Printed for J.F. and C. Rivington, and J. Wilkie.; T. Payne and Son. [and 9 others, all in London].

Hoyle, E. and C. Jones (1775). Hoyle's games improved: Being practical treatises on the following fashionable games, viz. whist, quadrille, piquet, chess, back-gammon, billiards, cricket, tennis, quinze, hazard and lansquenet. In which are also contained, the method of betting at those games upon equal, or advantageous terms. Including the laws of the several games, as settled and agreed to at White's and Stapleton's chocolate-houses. London, printed for J. Rivington and J. Wilkie.; S. Crowder and R. Baldwin.; T. Caslon, and B. Law.; T. Lowndes.; F. Newbery. [etc.].

Hughes, M. L. (1981). The chocolate confectionery industry. Manchester, Centre for Business Research in association with Manchester Business School.

Hughes, M. L. and R. Manchester Business School Centre for Business (1981). The chocolate confectionery industry. [Manchester], Centre for Business Research.

Hughes, M. L., M. J. Pursglove, et al. (1981). The chocolate confectionery industry. Manchester, Centre for Business Research.

Hunt, R. and J. Wright (1986). Jan and the chocolate. Oxford, Oxford University Press.

Hunt, R. and J. Wright (1986). Oxford reading tree. Stage 3: Sparrows: Jan and the chocolate. Oxford, Oxford University Press.

Ibsen, K. (1995). On recipes, reading and revolution: postboom parody in Como Agua Para Chocolate.

India. Tariff, B. and P. Government Central (1946). Report.on the cocoa powder and chocolate industry. Bombay, Government Central Press.

India. Tariff, C. (1950). Report.on the continuance of protection to the cocoa powder and chocolate industry. Delhi, Manager of Publications.

Inkpen, M. (1989). Gumboot's chocolatey day, Macmillan Children's, 1989.

Institute of Food Science and Technology. Anniversary, S. (1974). Mini-symposium: chocolate and sugar confectionery and preserves.

Institute of Food Science and, T. (1974). Chocolate and sugar confectionery and preserves. London, Institute of Food Science and Technology (U.K.).

Institute of, P. (1963). Odour in packaging. A conference held in London, November 1960, organized by The Institute of Packaging in conjunction with: The Cake and Biscuit Alliance Ltd., The Cocoa, Chocolate and Confectionery Alliance and The Food Manufacturers' Federation Inc. [With portraits.], Wembley Park.

International Cocoa, O. (1993). The World cocoa market: an analysis of recent trends and of prospects to the year 2000. London, International Cocoa Organization.

International Cocoa, O. (2002). The United Kingdom cocoa and chocolate markets: a report on the trade, processing, manufacturing and consumption of cocoa and chocolate in the United Kingdom. London, International Cocoa Organisation.

International Office of Cocoa Chocolate and Sugar, C. (1991). The IOCCC code of hygienic practice based on HACCP for the prevention of Salmonella contamination in cocoa chocolate and confectionery products. Brussels, International Office of Cocoa Chocolate and Sugar Confectionary.

International Trade Centre, U. G. (1975). Cocoa products: facts and figures on the world's major markets. Geneva, International Trade Centre UNCTAD/GATT.

Ireland (1963). Report on the Cocoa, Chocolate and Sugar Confectionery and Chocolate Crumb Industry, Dublin.

Irvin, F. and W. Vodrey (1914). Some chocolate drops: trot and one step. New York, Jos. W. Stern & Co.

Jackson, A. J. (1993). Biological control of chocolate spot and rust on faba beans.

Jacoutot, A. (1903). Chocolate & confectionery manufacture. [With a portrait.], London.


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