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 441 to 480
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Kumm, P. (1973). Your book of cake making and decorating. London, Faber and Faber.

Lafourcade, E. (1977). Buddha y los chocolates envenenados. Valparaiso, Ediciones Universitarias de Valparaiso.

Laidlaw, C., R. Dahl, et al. (2001). Charlie and the chocolate factory. Harlow, Pearson Education.

Lambert, R. and P. Brabant (1990). The ultimate chocolate book. London, Pyramid.

Lane Estella, H. (1939). The Giant Who Liked Chocolate Cake, etc. New York & London, Harper & Bros.

Lane Gilbert, R. (1927). A Course of Practical Lessons on the making of Sweets and Chocolates. Louth, T. E. Wiggen & Son.

Lane Gilbert, R. (1933). A Course of Practical Lessons on the Making of Sweets and Chocolates. 7th edition. Gloucester, Gloucester Printers.

Lane Gilbert, R. (1933). A Course of Practical Lessons on the Making of Sweets and Chocolates. 8th edition. Gloucester, The Author.

Lange Arthur, W., R. Recker, et al. (1913). Gladiolus rag. Hot chocolate rag. [New York], Jos. W. Stern & Co.

Lange Arthur, W., S. Joplin, et al. (1913). Hot chocolate rag. [New York], Jos. W. Stern & Co.

Lange, J. (1684). Naturgemässe Beschreibung der Coffee, Thee, Chocolate, Tabacks. Auss der Englischen [of J. Chamberlayne?] in die Hoch-Teutsche Sprache übersetzet durch J[ohann] L[ange] M[edicinæ] C[andidatum].

Lardizabal Vicente, d. (1788). Memoria sobre las utilidades de el Chocolate, para precaber las incomodidades, que resultan del uso de las aguas minerales, y promover sus buenos efectos, etc, Pamplona.

Lavedán, A. (1796). Tratado de los usos, abusos, propiedades y virtudes del tabaco, café, té y chocolate: extractado de los mejores autores que han tratado de esta materia, á fin de que su uso no perjudique á la salud, antes bien pueda servir de alivio y curacion de muchos males. Madrid, En la Imprenta Real.

Lavedan, A. (1796). Tratado de los usos, abusos, propiedades y virtudes del tabaco, café, té y chocolate; extractado de los mejores autores que han tratado de esta materia, Madrid.

Lavedan, A. (1796). Tratado de los usos, abusos, propiedades y virtudes del tabaco, café, té y chocolate; extrado de los mejores autores. Etc. Madrid, en la Imprenta Real.

Lavedan, A. (1796). Tratado de los usos, abusos, propiedades y virtudes del tabaco, café, té y chocolate. Madrid, En la Imprenta Real.

Lawless, C. (1992). Experimental cooking in Como Agua Para Chocolate.

Lawrence, D. (1991). The chocolate teapot: surviving at school. London, Scripture Union.

Lawrence, D. (1991). The chocolate teapot, Scripture Union.

Lawrence, D. (1996). The expanded chocolate teapot: surviving at school. London, Scripture Union.

Lawrence, D. and U. Scripture (1996). The expanded chocolate teapot. Milton Keynes, Scripture Union.

Lawrence, D. H. (1981). Sea and Sardinia. Harmondsworth, Secker.

Leaver, A. (1975). Making chocolates. London, M. Joseph.

Lees, R. (1980). Faults, causes and remedies: in sweet and chocolate manufacture. Surbiton, Specialised Publications Ltd.

Lees, R. (1988). A history of sweet and chocolate manufacture, Specialised Publication Ltd.

Lees, R. (1995). An introduction and basic guide to the manufacture of sweets and chocolates. Surbiton, Specialised Publications.

Lees, R. and E. B. Jackson (1973). Sugar confectionary and chocolate manufacture. Aylesbury, Hill.

Lees, R. and E. B. Jackson (1973). Sugar confectionery and chocolate manufacture. Aylesbury, L. Hill.

Letto Douglas, M. (1998). Chocolate bars and rubber boots: the Smallwood industrialization plan. Paradise, Nfld., Blue Hill Pub.

Lewis, S. and J. Farrow (2001). Ice cool: an enticing guide to making ice cream and ice desserts with over 55 irresistible recipes - from creamy vanilla to rich chocolate ripple. London, Southwater.

Lightbody, J. (1977). Every man his own gauger: wherein not only the artist is shown a more ready and exact method of gauging than any hitherto extant, but the most ignorant, who can but read English, and tell twenty in figures, is taught to find the content of any sort of cask or vessel, either full, or in part full, and to know if they be right siz'd: also what a pipe, hogshead, &c. amounts to at the common rate and measure they buy or sell at: with several useful tables to know the content of any vessel by, likewise a table shewing the price of any commodity, from one pound to an hundred weight, and the contrary: to which is added, the art of brewing beer, ale, mum, of fining, preserving and botling brew'd liquors, of making the most common physical ales now in use, of making several fine English wines: the vintners art of fining, curing, preserving all sorts of wines. together with the compleat coffee-pan, teaching how to make coffee, tea, chocolate. Early English books, 1641-1700; 766:31. London, Printed for G. C.

Linamen, K. S. (2000). Just hand over the chocolate and no one will get hurt.and better ideas for beating stress. London, Marshall Pickering.

Linamen, K. S. (2000). Just hand over the chocolate and no one will get hurt: -and better ideas for beating stress. London, Marshall Pickering.

Liotard, J.-E. and A. H. Payne (1743). A pretty maid carrying drinking chocolate on a tray. London (12 Paternoster Row), Brain & Payne.

Lipp, M. and U. Institute for Health and Consumer Protection Food Products and Consumer Goods (1999). Possibilities and limits to detect cocoa butter equivalents in mixture with cocoa butter: devising analytical methods for the determination of cocoa butter and other vegetable fats in chocolate with the aim of checking compliance with existing community labelling. [Ispra? European Commission?].

Lipscomb Alfred George, J. (1954). Unsolved Problems in the Production of Chocolate, Leatherhead.

Llewellyn, C. (2003). Chocolate. London, Watts.

Lockhart, C. S. M. (1871). The centenary memorial of Sir Walter Scott, Bart. London, Virtue & Co.

Loeb John, J., F. Webster Paul, et al. (1934). Casino de Parce - Revue: 1 No.: Frosted Chocolate.

Loeb, J. J. (1934). Frosted Chocolate: Casino de Paree.


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Last Modified: 15 October 2005
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