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 721 to 760
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Smit Hendrick, J. (1998). The liking for chocolate: attitudes, mood and psychopharmacological effects, University of Reading.

Smith, B. S. (1986). Book of Chocolates and Petit Fours, Salamander Bks.

Smith, B. S. and P. Wymant (1986). The book of chocolates & petits fours. London, Salamander.

Smith, D. (1990). Squidgy chocolate cake. Paisley, Gleniffer Press.

Smith, D. (2003). Chocolate. London, BBC Books.

Smith, D. and R. Comic (2001). Delia's chocolate collection: 12 new chocolate recipes. London, New Crane.

Smith, H. (1780). An essay on the nerves, illustrating their efficient, formal, material, and final causes: to which is added an essay on foreign teas, in which their nature, preparation, manner of using, and effects are investigated, so as to demonstrate their pernicious consequences on the nerves and therefore on the health of the human body: with observations on mineral witers, coffee, chocolate. interspersed with select illustrations from the most scientific and respectable authorities in the theory and practice of physic. London, Printed by P. Norman.

Smith, H. (1796). A treatise on foreign teas: abstracted from. "An essay on the nerves". in which are observations on mineral waters, coffee, chocolate, &c. Interspersed with the author's remarks arising from an analysis of such preparations as may be. substituted for India tea. [London, s.n.

Smith, M. and B. H. Robinson (1977). Chocolate and cocoa. Loughborough, Ladybird Books.

Smith, R. K. (1980). Chocolate fever. London, Pan Books.

Sotheby and Co (1933). Catalogue of important old English silver, &c., the property of Lord Northbourne, comprising a fine set of three caddies in their case, and a remarkable chafing dish, both by Paul Lamerie, a Charles II beakerr, a George I plain box, rare trencher salt cellars, Georgian dishes, tureens, etc., also a rare Queen Anne tumbler cup, presented to the Company of Taylors, 1711, a Charles II large tankard, a Charles II sugar bowl, with Chinoiserie decoration, a Queen Anne chocolate pot, a pear-shaped hot water jug, and a pair of fine square salvers, by Paul Lamerie, 1731, including the property of Stanley Williams. Mrs. H.I. Bate. A.H. Goodban. which will be sold by auction by Messrs. Sotheby & Co. at their large galleries. on Thursday, the 25th of May, 1933. London, Sotheby & Co.

Southern, P. (2005). Brown boys in chocolate. London, Century.

Spon, J. and U. Heise (1686). Drey neue curieuse Tractätgen: von dem Trancke Cafe, sinesischen The, und der Chocolata. Leipzig, Edition Leipzig.

Stanes, D. F. and S. London School of Economics and Political (1955). The employment of women in supervisory and managerial positions in the cotton, clothing, biscuit and cocoa, chocolate, and sugar confectionery industries in England: with an historical introduction from 1900: 177 p.

Stayley, G. and Theatres (1759). The Rival Theatres; or, A Playhouse to be let. A Farce [in two acts and in prose]. (The Chocolate makers, or mimickry exposed. An interlude [in verse. By G. Stayley.].). London, W. Reeve.

Steer, G. (1994). Quick & easy chocolate: 70 imaginative recipes for the busy cook. London, Salamander.

Steer, G. (1997). The original chocolate cookbook. London, Apple Press.

Stephens, M. (1969). Blues for chocolate Doherty. Portrush [Northern Ireland], Ulsterman Publications.

Stevenson, J. (1830). Advice medical and economical relative to the purchase and consumption of tea, coffee, and chocolate; wines, and malt liquors: including tests to detect adulteration, etc. London, F. C. Westley.

Stevenson, J. (1830). Advice medical, and economical, relative to the purchase and consumption of tea, coffee, and chocolate; wines, and malt liquors: including tests to detect adulteration. Also remarks on water. With directions to purify it for domestic use. London, F. C. Westley.

Stevenson, J. M. D. (1830). Advice medical, and economical, relative to the purchase and consumption of tea, coffee, & chocolate; wines, and malt liquors: including tests to detect adulteration. Also remarks on water, with directions to purify it for domestic use, London.

Stoimenof, L. (1996). A morphological study of chocolate, University of Cambridge.

Swift Helen, M. (1956). Chocolate Soda. New York, Longmans, Green & Co.

Sylvestre Dufour, P., J. Spon, et al. (1685). The Manner of Making Coffee, Tea, and Chocolate. As it is used in most parts of Europe, Asia, Africa, and America. With their vertues. Newly done out of French and Spanish [by J. Chamberlayne]. [The tracts on tea and coffee translated from the French of Jacob Spon, writing under the pseudonym P. Sylvestre Dufour, and that on chocolate from the Spanish of Antonio Colmenero de Ledesma.]. London, For William Crook.

Szogyi, A. and U. Hofstra (1997). Chocolate: food of the gods. Westport, Conn.; London, Greenwood Press.

Tangermann, S. (1989). Tariff escalation in agricultural trade: a research survey and illustrative case study for cocoa and soya. Kiel, Wissenschaftsverlag Vauk.

Tangermann, S., M. Dihm, et al. (1989). Tariff escalation in agricultural trade: a research survey and illustrative case study for cocoa and soya. Kiel, Wissenschaftsverlag.

Tapia, J. (1948). Como agua pa chocolate.

Tarasov-Rodionov Aleksandr, I. e. and C. Malamuth (1933). Chocolate. Translated. by Charles Malamuth. London, William Heinemann.

Tarasov-Rodionov, A. (1933). Chocolate, London.

Tarka, S. M. and I. Society of Chemical (2003). Chocolate, chocolate fats and the EU directive: "the view from the USA". [London?], Society of Chemical Industry.

Tarka, S. M. and I. Society of Chemical (2003). Chocolate, chocolate fats and the new EU chocolate directive: the view from the USA. [Great Britain], Society of Chemical Industry.

Taylor Dorothy Daisy, C. (1938). Chocolate Cookery, etc. Bournville, Cadbury Bros.

Taylor Dorothy Daisy, C. and S. Galloway (1955). Chocolate Cookery. Adapted to New Zealand conditions, checked and supervised by S. Galloway. Fifth edition, completely revised. Dunedin, Cadbury, Fry, Hudson.

Taylor, B. (1992). Chocolate rose memoriam. Ilford, Maypole Editions.

Taylor, T. (2000). Ludwig and the chocolate biscuit. London, Orchard.

Taylor, T. (2001). The chocolate biscuit tree. London, Orchard.

Tchaikovsky, P. I. (1935). Chocolate. [P. F.]. London, Leonard, Gould& Bolttler.

Terrio, S. J. (2000). Crafting the culture and history of French chocolate. Berkeley; London, University of California Press.

Tewkesbury, H. (1999). Mathematical modelling of heat transfer in chocolate moulding. Birmingham, University of Birmingham.


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Last Modified: 15 October 2005
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