Ridgway, J. (1981). Chocolate cooking. London, Octopus.
|
Ridley, S. (2005). A chocolate bar. London, Franklin Watts.
|
Rieck, M. (1924). Gordian: essays on cacao, cocoa and chocolate. Hamburg, Gordian.
|
Rinzler, C. A. (1977). The Signet book of chocolate. New York, Signet: New American Library.
|
Rix, J. and A. Robins (2000). The last chocolate biscuit. London, Walker.
|
Rogers, C. S. (1994). Chocolate companion. New York, Brick Tower Press.
|
Ronay, G. (1997). The Gerard Ronay chocolate kit. London, Boxtree.
|
Rosenberg, J., N. S. Levinson, et al. (1996). Rosie's Bakery chocolate-packed, jam-filled, butter-rich, no-holds-barred cookie book. New York; [Great Britain], Workman Pub.
|
Rossell, J. B. (1984). Fats for chocolate couvertures and coatings. [Leatherhead], British Food Manufacturing Industries Research Association.
|
Rossi, A. (1998). An examination of the inter-relationship between structure and kinetics associated with crystallisation of single and mixed chocolate confectionery fats, University of Strathclyde.
|
Rossner, S. (1997). Chocolate: divine food, fattening junk or nutritious supplementation?.
|
Rowe, J. (1972). The chocolate crucifix. Melbourne, Wren Publishing Pty.
|
Royston, A. (2005). How is chocolate made?. Oxford, Heinemann Library.
|
Rozin, E. (1992). Blue corn and chocolate. London, Ebury P.
|
Rubinstein, H. (1982). The chocolate book. Harmondsworth, Penguin.
|
Rudgard, S. A., A. C. Maddison, et al. (1993). Disease management in cocoa: comparative epidemiology of witches' broom. London, Chapman & Hall.
|
Runcie, J. (2001). The discovery of chocolate. London, HarperCollins.
|
Rutson Sandra, M. (1989). Rheology of chocolate: rheological studies of chocolate in relation to their flow and mixing properties during manufacture, University of Bradford.
|
Sahgal, N. (1954). Prison and Chocolate Cake. [An autobiography. With plates, including portraits.]. London, Victor Gollancz.
|
Sahgal, N. (1954). Prison and chocolate cake. [An autobiography. With portraits.], London.
|
Sahgal, N. (1962). From fear set free. London, V. Gollancz.
|
Satterthwaite, J. and U. Meanwood Park Hospital. Continuing Education (1979). Roy and the chocolate bar. Leeds (Tongue Lane, Leeds, LS6 4QB), Continuing Education Unit of Meanwood Park Hospital.
|
Saunders, S. and L. Smith (1987). Mystery cat and the chocolate trap. London, Corgi.
|
Schatzkammer (1686). Schatzkammer rarer und neuer Curiosit)5ð)Pten, in den allerwunderbahresten W)5û)Prckungen der Natur und Kunst. Der andere Druck, jetzo mit dem Dritten Theil von vielen Chymischen Experimenten und anderen K)5û)Pnsten vermehret, deme angehenget ist ein Tractat Naturgem)5ð)Psser Beschreibung der Coffee, Thee, Chocolate, Tabacks, etc. Hamburg, Auff Gottfried Schultzens Kosten.
|
Schatzkammer (1697). Schatz-Kammer Rarer und Neuer Curiositäten, in den allerwunderbaresten W)5û)Prckungen der Natur und Kunst. Der Vierte Druck. Deme angehenget ist ein Tractat, Naturgem)5ð)Psser Beschreibung der Coffée, Theé, Chocolate, Tobacks, etc. Hamburg, Bey Benjamin Schillern.
|
Schiaffino, M. (1989). Chocolate. Exeter, Webb & Bower in association with Michael Joseph.
|
Schiaffino, M. and F. Testa (1985). Cioccolato & cioccolatini. Milano, Idealibri.
|
Schroer, J. (1993). Chocolate: a feast of temptation. Slough, Foulsham.
|
Schroer, J. and S. Allison (1993). Chocolate: a feast of temptation. Slough, Foulsham.
|
Scott, W. S. and D. Douglas (1891). The journal of Sir Walter Scott, 1825-32: from the original manuscript at Abbotsford. Edinburgh, David Douglas.
|
Scott, W. S. and G. H. Townsend (1857). The poetical works of Sir Walter Scott, Bart. London; New York, George Routledge and Sons.
|
Sharpe, D. (2002). The railways of Cadbury and Bournville: the story of the railway system in the chocolate factory and the Midland Railway engine shed. Birmingham, Bournbrook and D. Sharpe.
|
Simmonds, P. (1990). The chocolate wedding. London, Cape.
|
Simmonds, P. (1993). Chocolate Wedding, Penguin.
|
Simmonds, P. (2003). Lulu and the chocolate wedding. London, Red Fox.
|
Sinclair, I. and D. McKean (1998). Slow chocolate autopsy: incidents from the notorious career of Norton, prisoner of London. London, Phoenix.
|
Skuse, E. (1894). Skuse's complete confectioner: a practical guide to the art of sugar boiling in all its branches: the manufacture of fondants, creams, chocolates. every information about colours and flavours. useful notes on machinery for every purpose. London, W.J. Bush.
|
Skuse, E., M. Simpkin, et al. (1883). The confectioner's hand-book and practical guide: to the art of sugar boiling in all its branches.: the manufacture of creams, fondants, liqueurs, pastilles, jujubes(gelatine and gum), comfits, lozenges(plain and medicated), chocolate, chocolate creams, drops, bars, &c; American caramels, ice creams and moulded ices of every description: jams, jellies and marmalades (by fire and steam). Preserved and crystalized fruits, candied peel, English and Scotch pastry, cordials and syrups for American hot & iced beverages. Aerated waters of every description, by hand and machine, for bottle, syphon, or fountain, ginger beer, horehound, and other fermented beers: The recipes are accompanied with full and clear instructions in every branch. Every information about colours and flavours, the best to use and how to make them. Useful notes on machinery for every purpose, and about one hundred illustrations. [London], E. Skuse; London.; Simpkin Marshall & Co;Hamilton, Adams & Co.
|
Slattery, J. (2001). Chocolate cakes for weddings and celebrations. London, Merehurst.
|
Slonim, D. (2003). Oh, Ducky! A chocolate calamity. San Francisco, Calif.; [Great Britaoin], Chronicle Children's.
|
