All about Coffee: A History of Coffee from the Classic by William H. Ukers PDF

By William H. Ukers

The unique homage to the world's such a lot outstanding drink!

In 1922, William H. Ukers wrote the definitive paintings on espresso. because the founding father of The Tea and occasional alternate Journal, an journal nonetheless energetic this day, he spent seventeen years touring the area and uncovering every little thing there has been to grasp approximately either the bean and the beverage. From its old roots and the ingesting customs of other international locations to its results at the brain and the practise of the proper cup, this booklet captures all of the wealthy and complicated historical past of espresso.

Filled to the brim with powerful evidence, aphorisms, and extra, All approximately Coffee culls the easiest of Ukers's study and observations sip after sip, web page after web page.

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Additional info for All about Coffee: A History of Coffee from the Classic Tribute to the World's Most Beloved Beverage

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Open a bag of store-bought cookies (I confess to a weakness for Pepperidge Farm Bordeaux), one more bottle of red wine (or reach for the Port), and call it a night. introduction 35 —————————————————————————————————————————————————————————————————————————————————————————— —————————————————————————————————————————————————————————————————————————————————————————— new england cod chowder with Blue Corn Griddle Cakes and Cherry Tomato–Parsley Salad Serves 4 For two centuries New Englanders survived, and happily thrived, by consuming great quantities of salt cod.

2 LARGE RED BEETS (ABOUT 14 OZ/400 G TOTAL), SCRUBBED 2 LARGE GOLDEN BEETS (ABOUT 14 OZ/400 G TOTAL), SCRUBBED 1 TBSP OLIVE OIL 1 TBSP WATER 1 ⁄ 4 TSP KOSHER SALT 2 TBSP VERY GOOD EXTRA-VIRGIN OLIVE OIL 1 TSP WHITE WINE VINEGAR FLAKY OR COARSE SALT 3 1⁄ 2 OZ/100 G FETA (I LIKE THE FRENCH-MADE VALBRESO) Preheat the oven to 350°F/180°C/gas 4. Place a large sheet of foil on a baking sheet. Lay the beets in the center, sprinkle on the tbsp of olive oil, the water, and the kosher salt. Lay a second sheet of foil on top and then crimp the edges of the two sheets together to make a tightly sealed package.

Add the olive oil, all-purpose flour, and whole-wheat flour (or use all white flour if you prefer). If using a stand mixer, attach a dough hook and work at medium speed for 5 minutes. If you’re working by hand, use a wooden spoon to mix the flour, and then turn the dough out onto a clean, lightly floured surface. Oil your hands and work the dough, kneading until you have a cohesive ball and the dough is elastic. Whichever method you’re using, oil your hands, coat the dough, and place in a well-oiled bowl.

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All about Coffee: A History of Coffee from the Classic Tribute to the World's Most Beloved Beverage by William H. Ukers

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