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Author: James Hoffmann Publisher: Mitchell Beazley ISBN: 1784725714 Category : Cooking Languages : en Pages : 447
Book Description
The worldwide bestseller - 1/3 million copies sold 'With his expert guidance we travel around the globe, from Burundi to Honduras via Vietnam, sipping and spitting as we go. This is high geekery made palatable by the evident love pulsing through every sentence.' - The Guardian 'The subject of coffee has never been more, er, hot, and The World Atlas of Coffee takes a close look at its history and evolution, the international range of beans and all the best ways to enjoy coffee. Great pics too.' - Susy Atkins, The Telegraph For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have. Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed. Country by country - from Bolivia to Zambia - he then identifies key characteristics and the methods that determine the quality of that country's output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.
Author: James Hoffmann Publisher: Mitchell Beazley ISBN: 1784725714 Category : Cooking Languages : en Pages : 447
Book Description
The worldwide bestseller - 1/3 million copies sold 'With his expert guidance we travel around the globe, from Burundi to Honduras via Vietnam, sipping and spitting as we go. This is high geekery made palatable by the evident love pulsing through every sentence.' - The Guardian 'The subject of coffee has never been more, er, hot, and The World Atlas of Coffee takes a close look at its history and evolution, the international range of beans and all the best ways to enjoy coffee. Great pics too.' - Susy Atkins, The Telegraph For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have. Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed. Country by country - from Bolivia to Zambia - he then identifies key characteristics and the methods that determine the quality of that country's output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.
Author: Jennifer McLagan Publisher: Ten Speed Press ISBN: 1607745178 Category : Cooking Languages : en Pages : 541
Book Description
The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness. What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness—bitter is finally getting its due. In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life.
Author: The Picayune Publisher: Courier Corporation ISBN: 0486152405 Category : Cooking Languages : en Pages : 466
Book Description
Hundreds of enticing recipes: soups and gumbos, seafoods, meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, many other delectable dishes. Explanations of traditional French manner of preparations.
Author: Suzanne Stone with Contributions from David Feldman Publisher: Arcadia Publishing ISBN: 1467141399 Category : History Languages : en Pages : 192
Book Description
New Orleans history is steeped in coffee. Outside the Cathedral of St. Louis in Jackson Square, early entrepreneurs like Old Rose provided eager churchgoers with the brew, and it was sold in the French Market beginning in the late 1700s. Caf du Monde and Morning Call started serving caf au lait more than a century ago. People gathered for business, socializing, politics and auctions at five hundred coffee exchanges and shops in the 1800s. Since 1978, myriad specialty coffee shops have opened to meet increasing demand for great coffee. Author Suzanne Stone presents the full story of this celebrated tradition, including how chicory became part of the city's special flavor.
Author: Devon Young Publisher: Page Street Publishing ISBN: 162414747X Category : Health & Fitness Languages : en Pages : 500
Book Description
Treat Ailments the Natural Way with Plants and Herbs from Your Yard Your garden or neighborhood could hold all the plants and herbs you need to treat everything from respiratory issues to nerve pain to colic using natural remedies that are just as good for your body as they are for the environment. The Backyard Herbal Apothecary is packed to the brim with information on 50 different plants, recipes for 56 remedies and beautiful photography on every page. Devon Young, founder of the holistic lifestyle blog Nitty Gritty Life, is a trained herbalist and is well practiced in developing and implementing herbal remedies. As a result, each of Devon’s recipes is a natural and effective tonic for your health concerns. Use cottonwood to make a salve for achy joints, heal minor bumps and bruises with the common yard daisy, infuse some nettle to make an allergy–season combating tincture and so much more, all using safe and locally foraged plants. Poignant, captivating writing awakens the senses as you learn about the healing quality of each plant and discover how to grow and forage plants and herbs in a safe and sustainable way.
Author: Emily Han Publisher: Fair Winds Press (MA) ISBN: 1592337074 Category : Cooking Languages : en Pages : 195
Book Description
Emily Han uses fermentation and preservation techniques to provide 100 drink and cocktail recipes featuring ingredients found in the backyard.
Author: Antony Wild Publisher: W. W. Norton & Company ISBN: 9780393060713 Category : Business & Economics Languages : en Pages : 344
Book Description
Wild, a coffee trader and historian delivers a rollicking history of the most valuable legally traded commodity in the world after oil, and an industry that employs 100 million people throughout the world.
Author: Britta Folmer Publisher: Academic Press ISBN: 0128035587 Category : Technology & Engineering Languages : en Pages : 558
Book Description
The Craft and Science of Coffee follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, economics, and consumer desire.For most, coffee is a beloved beverage. However, for some it is also an object of scientifically study, and for others it is approached as a craft, both building on skills and experience. By combining the research and insights of the scientific community and expertise of the crafts people, this unique book brings readers into a sustained and inclusive conversation, one where academic and industrial thought leaders, coffee farmers, and baristas are quoted, each informing and enriching each other.This unusual approach guides the reader on a journey from coffee farmer to roaster, market analyst to barista, in a style that is both rigorous and experience based, universally relevant and personally engaging. From on-farming processes to consumer benefits, the reader is given a deeper appreciation and understanding of coffee's complexity and is invited to form their own educated opinions on the ever changing situation, including potential routes to further shape the coffee future in a responsible manner. - Presents a novel synthesis of coffee research and real-world experience that aids understanding, appreciation, and potential action - Includes contributions from a multitude of experts who address complex subjects with a conversational approach - Provides expert discourse on the coffee calue chain, from agricultural and production practices, sustainability, post-harvest processing, and quality aspects to the economic analysis of the consumer value proposition - Engages with the key challenges of future coffee production and potential solutions
Author: Andie Pilot Publisher: Bergli ISBN: 9783038691280 Category : Cooking, Swiss Languages : en Pages : 0
Book Description
"Andie Pilot takes readers on a photographic tour of her favorite recipes--some just like her grandmother made and some modern takes on Swiss classics. With dishes for every time of day, both sweet and savory, the book includes recipes for every chef from Birchermüesli to fondue, Capuns to Rüeblitorte, Andie Pilot makes Swiss cooking easy--and illuminates many of Swiss cuisine's curiosities."--back cover.
Author: Sue Strachan Publisher: LSU Press ISBN: 0807176044 Category : Cooking Languages : en Pages : 0
Book Description
The Café Brûlot examines the cocktail that was born of a legend and has endured through the centuries, showcasing New Orleans’s love of flavored drama. A combination of coffee, liquor, and fire, Café Brûlot also goes by the name Café Brûlot Diabolique, “devilishly incendiary coffee.” Varying somewhat depending on what restaurant makes it, the base ingredients of this unusual after-dinner drink are coffee, brandy, sugar, cinnamon, lemon, oranges, cloves, and sometimes an orange liqueur. Although the drink may have originated in France, Café Brûlot is primarily mixed in New Orleans, making it a unique Crescent City tradition. In this entertaining little book, Sue Strachan delves into the history of the cocktail, the story of its various ingredients, and the customary implements used to serve it.
Author: James Hoffmann
Author: James Hoffmann
Author: Jennifer McLagan
Author: The Picayune
Author: Suzanne Stone with Contributions from David Feldman
Author: Devon Young
Author: Emily Han
Author: Antony Wild
Author: Britta Folmer
Author: Andie Pilot
Author: Sue Strachan