Coffee: Discovering, Exploring, Enjoying

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Ryland Peters & Small, 2002 - Cooking - 63 pages
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Discover the story of this aromatic drink, from its humble beginnings growing wild on Ethiopian mountainsides t the daunting array of beans available in coffee shops today. And, with the help of award-winning food writer, Hattie Ellis, you'll soon be able to choose with confidence from fragrant Costa Rican beans and chocolatey Guatemalans, and will have all the practical know-how to ensure you get the ultimate freshness and flavor in your cup. Of course, the black brew is far more than just a drink, as Hattie's delicious recipes, such as Mocha Truffle Tart and Coffee and Almond Ice-Cream prove. So, whether you're craving a zo0my espresso or a tempting cheesecake, Coffee is sure to satisfy. Espresso, cappuccino, caf au lait, mocha-coffee has never been so popular or easy to buy. With the help of Coffee and its descriptions of roasts and blends throughout the world, you'll be able to choose with confidence. About the Author Hattie Ellis is a writer and televis

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About the author (2002)

Hattie Ellis has written about food and drink for The Sunday Times, the Independent on Sunday, and the Independent.

Debi Treloar is originally from Zimbabwe, but has lived and worked in London for the past 11 years. Her photographs of food and interiors are well known from magazines, including Red, Homes & Gardens, and Country Living. For Ryland, Peters & Small she has photographed Food for Friends, Pumpkin, Butternut & Squash, Simply Delicious Food, and Heavenly Chocolate.

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