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 641 to 680
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Pitcher, C. (2002). 11 o'clock chocolate cake. London, Egmont.

Pitcher, C. and T. Herbert (1988). The chocolate bar burglar. Glasgow, Blackie.

Pitt, V. and C. Sharr (1982). Cocoa and chocolate. London, Franklin Watts.

Polin, C. J. (2005). The story of chocolate. London, Dorling Kindersley.

Political and Economic, P. and C. Great Britain. Economic Development Committee for Chocolate and Sugar (1968). Joint consultation: a survey of the chocolate and sugar confectionary industry. 21 Millbank, London S.W.1, National Economic Development Office.

Political and Economic, P. and I. National Economic Development Council. Economic Development Committee for the Chocolate and Sugar Confectionery (1968). Joint consultation: a survey of the chocolate and sugar confectionery industry. London, National Economic Development Office for the Chocolate and Sugar Confectionery Industry EDC.

Political and Economic, P., C. Great Britain. Economic Development Committee for Chocolate and Sugar, et al. (1967). Joint consultation: a survey of chocolate and sugar confectionery industry. London, National Economic Development.

Poole, S. C. (1986). The sweets book: home-made sweets, chocolates and candies. London, Collins.

Popp Charles, W. (1909). Modern confectionery: containing formulas for making all kinds of American and other sweets, candies chocolates etc. Glasgow, Author.

Popp Charles, W. (1910). Modern Confectionery. Containing formulas for making all kinds of American and other sweets, candies, chocolates, &c. London, Robert Banks & Son.

Poshek, L. and K. Trygg (1992). Chocolate indulgences. Yellow Springs, Ohio; [Great Britain], Antioch.

Potter, T. (1980). The British confectionery industry (chocolate & sugar). London, Jordan.

Potter, T. (1992). New horizons: science 5-16. Key stage 1: the chocolate crab. Cambridge, Cambridge University Press.

Potter, T. (1992). The chocolate crab, Cambridge U.P.

Potter, T., Jordan, et al. (1980). The British confectionery industry (chocolate & sugar). London, Jordan.

Pratt Carl, D. and A. Pennsylvania Manufacturing Confectioners (1970). Twenty years of confectionery and chocolate progress. Westport, Conn., AVI Publishing.

Pratt, C. D., A. Pennsylvania Manufacturing Confectioners, et al., Eds. (1970). Twenty years of confectionery and chocolate progress: from the proceedings of the 1947 to 1966 annual production conferences of the Pennsylvania Manufacturing Confectioners' Association. Westport, Conn, AVI Pub. Co.

Purple, R. and J. Cronin (2005). Purple Ronnie's little book of chocolate. London, Boxtree.

Quélus, D. (1724). The natural history of chocolate: Being a distinct and particular account of the cocao-tree. Being published with the particular approbation of Mons. Andry. Translated from the last edition of the French, by a physician. London, printed for J. Roberts.

Quélus, D. (1730). The natural history of chocolate: being a distinct and particular account of the cocoa-tree. translated from the last edition of the French, by R. Brookes. London, printed for J. Roberts.

Quélus, D. (1730). The natural history of chocolate: being a distinct and particular account of the cocoa-tree.: wherein the errors of those who have wrote upon this subject are discover'd, the best way of making chocolate is explain'd. London, Printed for J. Roberts.

Quélus, D. and J. Roberts (1724). The natural history of chocolate. Translated from the last edition of the French. London, printed for J. Roberts.

Quélus, D. and R. Brookes (1730). The natural history of chocolate: being a distinct and particular account of the cocoa-tree, its growth and culture, and the preparation, excellent properties, and medicinal vertues of its fruit. Wherein the errors of those who have wrote upon this subject are discover'd, the best way of making chocolate is explain'd; and several uncommon medicines drawn from it, are communicated. London, Printed for J. Roberts.

Quélus, D. d., R. Brookes, et al. (1724). The natural history of chocolate. Being a distinct. account of the cocao-tree. and the preparation. and medicinal vertues of its fruit. Translated from the last edition of the French [of D. de Quélus] by a physician, London.

Quick, W. J. and B. B. Wakelam (1958). Your reference book of chocolate. Birmingham, [s.n.].

Rabb, M. E. (2005). The chocolate lover. London, Walker Books.

Raith, L. M. (1900). Hand-made continental chocolates and pralines. [S.l], [s.n.].

Randall, J., M. Webber, et al. (1996). Report of an international benchmarking project in the biscuit, cake, chocolate and sugar confectionery industries: 1995-1996, Biscuit, Cake, Chocolate and Confectionery Alliance.

Ray, R. (1996). Chocolate milk shake. Cheltenham, Stanley Thornes.

Razaf, A. and P. Denniker (1935). Lovely Liza Lee: Hot Chocolate of 1935.

Razaf, A. and P. Denniker (1935). Machinery: Hot Chocolates of 1935.

Redmayne Paul, B. and T. Insull (1939). Cocoa and Chocolate. London, Oxford University Press.

Redmayne, P. and T. Insull (1939). Cocoa and chocolate. London; New York, etc., Oxford university press.

Reekie, J. (1983). The ultimate Chocolate Cookbook. London, Ward Lock.

Reekie, J. (1984). Chocolate. London, Ward Lock.

Reekie, J. (1986). The little chocolate book. London, Piatkus.

Richardson George, H. (1922). Cocoa, chocolate and confectionery manufacturers' accounts. [S.l.], Gee.

Richardson, G. H. (1922). Cocoa, chocolate & confectionery manufacturers' accounts. London, Gee & Co.

Richardson, P. (2003). Indulgence: around the world in search of chocolate. London, Little, Brown.

Rickard, G. (1988). Focus on cocoa. Hove, Wayland.


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Last Modified: 15 October 2005
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