Banks, M.; McFadden, C.; Atkinson, C
London: Lorenz Books, 1999
This book begins with a brief history of
coffee from its Ethiopian birthplace to the present day. It
is followed by a survey of coffee production processes around
the world including harvesting, processing, sorting, grading
and roasting. Information is then given on how to select,
grind and brew coffee with a range of different equipment.
Finally over 70 recipes are presented to demonstrate the versatility
of coffee as an ingredient. They include cream desserts; hot
puddings; soufflés and meringues; fruit desserts; frozen
desserts; cake and torte recipes; pies, tarts and pastries;
and sweets, biscuits and breads