A revised and extended version of the work, Chocolate & Confectionery Manufacture (1903) by August Jacoutot. Editor, Rober Whymper (1885-), sought to enhance the content of Jacoutot's original work to contain not only recipes but also an emphasis on the understanding of the chemical principles of confectionery. In his edited rendition, Whymper places an emphasis on ingredients, machinery, and methods of manufacture. The volume contains six fully illustrated chapters, with the fifth chapter including a series of recipes.