The World Encyclopedia Of Coffee

Description

This is the definitive illustrated guide to coffee: its history, where it is grown, the beans, types of roast and grind, how to brew and drink it, and a comprehensive survey of the coffee-producing countries around the world. It includes over 70 recipes demonstrate the wonderful versatility of coffee, with souffles, meringues, puddings, fruit and frozen desserts, and cakes, pastries, breads and cookies. How to brew a satisfying cup of coffee - including all the classic drinks such as latte, cappuccino and espresso. There is nothing quite as pleasurable as a well-made, hot, aromatic cup of coffee. This book explores all aspects of coffee and coffee use, with clear, informative text and beautiful photographs throughout. It includes a fascinating discussion on the history of coffee drinking around the world, and an overview of all the roasts, grinds and blends available. It explains how to make the best-known coffee drinks, such as espresso and granita, and includes over 70 coffee recipes, such as Tiramisu, Coffee Coeurs a la Creme, Mocha Sponge Cake and Cappuccino Torte.With over 750 glorious photographs, fascinating text and enticing recipes for all occasions, this is the book for every coffee-lover.

Author description

Mary Banks is a coffee consultant, giving talks and tastings, and conducting training courses. Christine McFadden is a food writer and editor, contributing to BBC Good Food, House & Garden and Healthy Eating magazines. Catherine Atkinson is a trained Cordon Bleu cook who has worked as Deputy Cookery Editor on Woman's Weekly and Me magazines.