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	1.		Margret & H.A. Rey's Curious George goes to a chocolate factory Margret & H.A. Rey's ; llustrated in the style of H.A. Rey by Vipah Interactive by Rey's, Margret Rey, H. A Publication details: Boston, MA Houghton Mifflin 1998 Availability: Items available for loan: Anna Centenary Library (1)Call number: 372.677049 MAR.
	2.		The ultimate candy book : more than 700 quick and easy, soft and chewy, hard and crunchy sweets and treats by Bruce Weinstein by Weinstein, Bruce Edition: 1st ed Publication details: New York W. Morrow 2000 Availability: Items available for loan: Anna Centenary Library (1)Call number: 641.853 WEI.
	3.		Truffles, candies, and confections : techniques and recipes for candymaking Carole Bloom by Bloom, Carole Publication details: Berkeley, CA Ten Speed Press c2004 Availability: Items available for loan: Anna Centenary Library (1)Call number: 641.853 BLO.
	4.		Valerie and the Jelly Bean trail David E. Page ; illustrated by Elaine Garvin by Page, David E Publication details: St. Petersburg, Fla Willowisp Press c1995 Availability: Items available for loan: Anna Centenary Library (1)Call number: 372.677049 PAG.
	5.		Woman's day Christmas cookies, candies & cakes Publication details: New York Filipacchi Pub 2008 Availability: Items available for loan: Anna Centenary Library (1)Call number: 641.5686 WOM.
	6.		Candy and me : a girl's tale of life, love and sugar Hilary Liftin by Liftin, Hilary Publication details: New York Free Press c2003 Availability: Items available for loan: Anna Centenary Library (1)Call number: 641.3 LIF.
	7.		Candy making basics Evelyn Howe Fryatt by Fryatt, Evelyn Howe Publication details: New York Sterling Publishing c1996 Availability: Items available for loan: Anna Centenary Library (1)Call number: 641.853 FRY.
	8.		Chocolates and confections : at home with the Culinary Institute of America Peter P. Greweling by Greweling, Peter P Culinary Institute of America Publication details: Hoboken, N.J John Wiley & Sons c2010 Availability: Items available for loan: Anna Centenary Library (1)Call number: 641.853 GRE.
	9.		Chocolates and confections : formula, theory, and technique for the artisan confectioner Peter P. Greweling ; the Culinary Institute of America by Greweling, Peter P Culinary Institute of America Publication details: Hoboken, N.J John Wiley and Sons c2007 Availability: Items available for loan: Anna Centenary Library (1)Call number: 641.3374 GRE.

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