All Shops

Go to British Wildlife

6 issues per year 84 pages per issue Subscription only

British Wildlife is the leading natural history magazine in the UK, providing essential reading for both enthusiast and professional naturalists and wildlife conservationists. Published six times a year, British Wildlife bridges the gap between popular writing and scientific literature through a combination of long-form articles, regular columns and reports, book reviews and letters.

Subscriptions from £25 per year

Conservation Land Management

4 issues per year 44 pages per issue Subscription only

Conservation Land Management (CLM) is a quarterly magazine that is widely regarded as essential reading for all who are involved in land management for nature conservation, across the British Isles. CLM includes long-form articles, events listings, publication reviews, new product information and updates, reports of conferences and letters.

Subscriptions from £18 per year
Academic & Professional Books  History & Other Humanities  History of Science & Nature

Cocoa: All About it

By: Richard Cadbury(Author)
142 pages, 29 b/w illustrations
Cocoa: All About it
Click to have a closer look
Select version
  • Cocoa: All About it ISBN: 9781108082273 Paperback Nov 2014 Usually dispatched within 6 days
Selected version: £14.99
About this book Contents Customer reviews Related titles

About this book

A reprint of a classical work in the Cambridge Library Collection.

In Britain, the name of Cadbury has been synonymous with chocolate ever since John Cadbury opened his factory in 1831. Cocoa: All About it, written by Richard Cadbury (1835–99) under the pen name 'Historicus', was published in 1892. It describes the natural history of the tropical American cocoa plant, its spread in cultivation across the world, and the history of its use. He also deals with the manufacturing process, as exemplified by the Cadbury factory at Bournville, surrounded by the model housing and leisure facilities which the family built for its workers. The processing of cocoa beans into solid and drinking chocolate is described in detail, with emphasis on the developments in machinery which simplified production. A chapter deals with the importance of the vanilla plant for flavouring, and an appendix gives guidance on the cultivation of cocoa trees. This remains a fascinating account of one of the world's most popular indulgences.


1. History and cultivation of the cocoa plant
2. History of the use of cocoa
3. Analyses of cocoa
4. Manufacture of cocoa
5. Value of cocoa as a food, and its adulterations
6. Vanilla aromatica


Customer Reviews

By: Richard Cadbury(Author)
142 pages, 29 b/w illustrations
Current promotions
Backlist BargainsThe Mammal SocietyOrder your free copy of our 2018 equipment catalogueBritish Wildlife