Overview

Ever since its migration from Africa to Arabia many hundreds of years ago, the coffee bean has helped alter the social, cultural, political and economic life of countries from Africa to the Americas. Thought to have been first used by Islamic sects in night-long prayer sessions, coffee has long been surrounded by an aura of mystery and potency. This comprehensive guide explores all aspects of coffee, from aromatic beverage to indispensable cooking ingredients, with beautiful photographs and clear, informative text throughout. The book is divided into two main sections: there is first of all the reference section, which includes a fascinating discussion of the history of coffee drinking around the world from its origins; the rise of coffee houses and cafes, and coffee?s enduring popularity, as well as giving comprehensive advice on the wide range of coffee brewing equipment available. The second part of the book, the recipe section, features 30 coffee drinks and then over 70 tried and tested traditional recipes presented in a beautifully illustrated step-by-step format for desserts, cakes and cookies. All the classic coffee dishes are included, such as Tiramisu and Coffee and Cardamon Zabaglione: this section also provides irresistible combinations with many complementary ingredients, such as chocolate, cream, alcohol and spices, producing delicious indugencies like Chocolate Coffee Truffles, Black Russian Cookies and Irish Coffee Cheesecake. Lastly there are recipes that will provide the perfect companion to a cup of coffee, such as Coffee Biscotti.

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9781780190662

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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. Christine McFadden is a food writer and editor, contributing to many publications such as BBC Good Food, House and Garden and Healthy Eating. Catherine Atkinson works as a full-time writer and food consultant. Her published works include Pastry and Preserves (both Lorenz Books).

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