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Chocolate and confectionery / by C. Trevor Williams.

Schule und praxis des konditors = Theory and practice of the confectioner = Skola och praktik för konditorn / von J. M. Erich Weber-Dresden.

The science and practice of confectionery, / By David Ellis 1874 [and] Duglad Campbell.

Candies and bonbons and how to make them / by Marion Harris Neil.

The American pastry cook : a book of perfected receipts for making all sorts of articles required of the hotel pastry cook, baker, and confectioner, especially adapted for hotel and steamboat use, and for cafés and fine bakeries / by Jessup Whitehead.

The book of preserves = (Le livre de conserves) : containing instructions for preserving meat, fish, vegetables, and fruit, and for the preparation of terrines, galantines, liqueurs, syrups, petit-fours, &c. / by Jules Gouffé, chef of the Paris Jockey Club ; translated from the French by Alphonse Gouffé, head pastry cook to Her Majesty the Queen.

French pastry, confectionery and sweets : contiental dishes / by E. J. Kollist ... with seventy-six half-tone illustrations.

The royal book of pastry and confectionery = (Le livre de patisserie) / by Jules Gouffé ... translated from the French and adapted to English use by Alphonse Gouffé ... Illustrated with ten chromo-lithographs and one hundred and thirty-seven woodcuts from drawings from nature by E. Ronjat.

The manufacture of confectionery : based upon Jacoutot's well known work [Chocolate & confectionery manufacture] / rewritten, enlarged and edited by Robert Whymper ...

The Italian confectioner, or, Complete economy of desserts, according to the most modern and approved practice / by G.A. Jarrin.

All about sweet-making : text-book of the Glasgow School of Confectionery / by Gertrude Clark.

Candies and bonbons and how to make them / by Marion Harris Neil.

Bonbons and simple sugar sweets / by Louisa Thorpe ; with a foreword by E. Gladys Clarke.

Hand-made continental chocolates and pralines / by L. M. Raith.

"Modeko" / Adolf Heckmann.

Modeko : recipes and introductions to the examples of Modern decorative art in confectionery : new series / by A. Heckmann.

Making chocolates / [by] Alec Leaver.

Manuel du limonadier et du confiseur : contenant les meilleurs procédés pour préparer le café, le chocolat, le punch, les glaces, les boissons rafraîchissantes, liquers, fruits à l'eau-de-vie, confitures, pâtes, vins articiels, pâtisseries légères, bière, cidre, etc... / par M. Cardelli.

Modern decorative art in confectionery : "Modeko" : new series / by A. Heckmann ...

The art of sweetmaking : (bonbons, chocolates, fondants, marzipan, etc., etc.) / by Beatrice Manders.

Nouveau manuel du limonadier, du glacier, du chocolatier et du confiseur; contenant les meilleurs procédés pour préparer le café, le chocolat, le punch les glaces, les boissons rafraichissantes, liqueurs, fruits à l'eau-devie, confitures, pâtes, vins artificiels, pätisseries légères, bière, cidre, etc. Ouvrage utile, non-seulement aux limonadiers, confiseurs, mais encore aux droguistes, herboristes, chefs-d'office, économes, et indispensable à toutes les personnes qui se font un délassement de confectionner et d'améliorer toutes les douceurs agréables dans les usages de la vie; par MM. Cardelli [pseud.] chef d'office, Lionnet-Clémandot, ancien confiseur, et Julia de Fontenelle, pour la partie chimique.

Chocolate making : a comprehensive treatise on the making of chocolate goods / by "Nirvana".