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The New international confectioner confectionery, cakes, pastries, desserts and ices, savouries

Confectionery

The science of sugar confectionery par Edwards, W. P.

Twenty years of confectionery and chocolate progress from the proceedings of the 1947 to 1966 annual production conferences of the Pennsylvania Manufacturing Confectioners' Associa...

An encyclopedia of candy and ice cream making par Leon, Simon I.

Confectionery and chocolate engineering principles and applications par Mohos, Ferenc A

Available for University of the Philippines Diliman via Wiley Online Library. Click here to access

Home cafe 100 recipes for irresistible coffees and delectable desserts par Anastacio, Aileen A.

The little kakanin book par Gonzalez, Gene R.

Confectionery design par Bradshaw, Lindsay John

Handbook for the sugar confectionery industry par Meiners, A.