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 401 to 440
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Jacoutot, A. (1917). Chocolate & Confectionery Manufacture. London, J. Baker & Sons.

Jacoutot, A. and R. Whymper (1923). The Manufacture of Confectionery, based upon Jacoutot's. work ["Chocolate & Confectionery Manufacture"]. Rewritten, enlarged and edited by Robert Whymper. [London], St. Catherine Press, Stamford Street London.

Jacoutot, A. and R. Whymper (1923). The manufacture of confectionery: based upon Jacoutot's well known work [Chocolate & confectionery manufacture]. London, The St. Catherine Press.

James, J. (1920). Lola of the Chocolates. Second edition. London, Hurst & Blackett.

Jane, Jean, et al. (2004). Juggling with chocolate. Ellicombe, Beanshoots.

Jayne-Stanes, S. (1999). Chocolate: the definitive guide. London, Grub Street.

Jeandelle, R. and P. Robert (1994). Noisiel, un nouveau destin pour la chocolaterie Menier [article].

Jensen Harold, R. (1931). The Chemistry, Flavouring and Manufacture of Chocolate, Confectionery and Cocoa. With 23 illustrations. London, J. & A. Churchill.

Jensen, H. R. (1931). The chemistry flavouring and manufacture of chocolate confectionery and cocoa. With. illustrations, London.

Jensen, H. R. (1931). The chemistry, flavouring and manufacture of chocolate confectionery and cocoa. London, J. & A. Churchill.

Joao Luís, F. (1994). Chocolate em repouso. [Lisboa], Atrio.

Johnson, E. (1899). The Chocolate Polka, etc. [P. F.]. Bristol & London, J. S. Fry & Sons.

Johnson, E. (1899). The Chocolate Waltz, etc. [P. F.]. Bristol & London, J. S. Fry & Sons.

Jolly, M. S. (2003). The investigation of mixer design for chocolate processing. Birmingham, University of Birmingham.

Jones, C. and E. Hoyle (1786). Hoyle's games improved. Being practical treatises on the following fashionable games, viz. whist, quadrille, piquet, chess, 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, the Star and garter, &c. London, Printed for J.F. and C. Rivington, T. Payne and son, S. Crowder. [and 6 others, all in London].

Jones, I., A. Ranson, et al. (1999). The chocolate game: an activity about the cocoa trade for ages 11 to adult. Leeds, Development Education Centre.

Jordan, S. (2001). Chocolats Villars S.A. (1901-1954): le parcours d'une entreprise atypique. Fribourg, Universite de Fribourg.

Jordi González, R. (1980). Chocolate: de la taza a la farmacia.

Jurica, J. (1975). The chocolate rain: activity book. London, Hamlyn.

Jurica, J. (1975). The chocolate rain. London, Hamlyn.

Kedward, C. (1998). Crystallization of sugars in the chocolate crumb process, University of Nottingham.

Keogh, M. K. and C. National Dairy Products Research (1998). Dairy ingredients in chocolate, National Dairy Products Research Centre.

Keogh, M. K., M. Twomey, et al. (2001). Dairy ingredients for chocolate and confectionery. Dublin, Teagasc.

Killingray, H. (2001). When chocolate's not enough!. Peterborough, WomensWords.

Kirby, R. M. (1990). The survival of Salmonellae during chocolate mass production, University of Reading.

Klause, A. C. (1999). Blood and chocolate. London, Corgi.

Knapp Arthur, W. (1920). Cocoa and Chocolate: their history from plantation to consumer. [With illustrations and a bibliography.]. London, Chapman & Hall.

Knapp Arthur, W. (1920). Cocoa and Chocolate. [S.l.], Chapman & H.

Knapp Arthur, W. (1923). The Cocoa and Chocolate Industry, etc. [With illustrations.], London.

Knapp Arthur, W. (1930). The Cocoa and Chocolate Industry. Second edition, revised and enlarged. London, Sir I. Pitman & Sons.

Knapp Arthur, W. (1930). The cocoa and chocolate industry: the tree; the bean; the beverage. [S.l.], Pitman.

Knapp, A. W. (1920). Cocoa and chocolate: their history from plantation to consumer. [With illustrations.], London.

Knapp, A. W. (1920). Cocoa and chocolate: their history from plantation to consumer. London, Chapman and Hall, ltd.

Knapp, A. W. (1923). The cocoa and chocolate industry. The tree, the bean, the beverage. [With illustrations.], London.

Knapp, A. W. (1923). The cocoa and chocolate industry: the tree, the bean, the beverage. London, Sir Isaac Pitman & Sons.

Knight, I. (1999). Chocolate and cocoa: health and nutrition. Oxford, Blackwell Science.

Kolpas, N. (1977). The chocolate lovers' companion. New York, Quick Fox.

Kriebardis, D. (2004). Effect of tagatose on flavour generation in chocolate, Leeds.

Krok, L. and V. Sullivan (1977). Chocolate crackles. Sydney; London, Addison-Wesley.

Kuehne Johann, G. (1717). Vollständige Nachricht von der Chocolate, worinnen von derselben Ursprung. Ingredientien. und Gebrauch. gehandelt wird, Nurnberg.


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Last Modified: 15 October 2005
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