Explore coffee’s many different uses from aromatic beverage to indispensable cooking ingredient. Learn the history of coffee while enjoying a cup of the brew and maybe a biscotti.
About the Author
Mary Banks is a native of Texas, and lived in Rome before working at the International Coffee Organization in London. She has been trained in all aspects of coffee processing, roasting, grinding, blending and brewing. This training has led to work for TV and radio and lecturing on the subject of coffee. Christine McFadden has many years experience as a food writer and editor, contributing to a variety of magazines and publications such as BBC Good Food, House and Garden and Healthy Eating. Catherine Atkinson is a trained Cordon (more…)
June 23rd, 2009 at 5:27 pm
5.0 out of 5 stars
FABULOUS!
Great information - very useful and interesting. A wonderful read! For the coffee gourmet… a must!
June 23rd, 2009 at 6:23 pm
This book is absolutely amazing. It’s so thorough. It takes you from the history of coffee to the way it is used today.
The way the history is written will hold your interest as they highlight and write in an entertaining way.
The book describes the process of getting the coffee beans, roasting them, and the way they are ground up. It uses great description in how the flavors are different.
Also, throughout the back of the book, there are TONS of different recipes from coffee drinks (hot and cold) to cakes, crepes, ice cream, and pies, along with many other recipes.
There are resources at the end of the book.
This is perfect for the kitchen, the coffee table, and especially a gift for the die hard coffee lover in your life. You’ll learn more than you ever thought you could.
June 23rd, 2009 at 7:56 pm
2.0 out of 5 stars
what a mess
When paying full price for a book, I expect that it will be in new condition. This book arrived with more than half of the pages destroyed.
June 23rd, 2009 at 11:35 pm
The book is quite informative. I really have been looking for a reference that provides the scales for describing coffee: aroma, acidity, body, flavor and aftertaste are some of the standard descriptive categories and the descriptor for the extremes and midpoints of each category. I also wanted to see several coffees rated on these scales so I could calibrate myself to what muddy, complex, etc. really means. This was missing. My search continues.