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The World Encyclopedia of Coffee

Banks, Mary, Christine McFadden and Catherine Atkinson

39 ratings by Goodreads
ISBN 10: 0754801977 / ISBN 13: 9780754801979
Published by Lorenz Books, London, 1999
Condition: Near Fine Hardcover
From Gumshoe Books (Columbia, SC, U.S.A.)

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About this Item

first printing of this comprehensive book, indeed, encyclopedia, of information on xoffee including some seventy recipes featuring coffee. a wonder for the dessert chef. Size: Folio. Bookseller Inventory # 019483

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Bibliographic Details

Title: The World Encyclopedia of Coffee

Publisher: Lorenz Books, London

Publication Date: 1999

Binding: Hardcover

Illustrator: Various Photographers.

Book Condition:Near Fine

Dust Jacket Condition: Near Fine

Edition: First Edition.

About this title


In recent years, Americans have become real coffee connoisseurs, purchasing beans, grinders, makers and accessories with newfound zeal. Cafes and coffee chains are booming, and every corner of every city boasts a local favorite, with dozens of blends and special "house" favorite drinks and combinations. this new all-encompassing book celebrates coffee in all its guises for all those whose day just wouldn't start without that initial cup. Including a thorough, carefully-researched history of coffee, from its origins as a beverage to its current role as an international commodity, and recipes for favorite foods and drinks incorporating coffee in a variety of forms, this encyclopedic treatment will delight all coffee lovers and perhaps even convert some hold-outs.

About the Author:

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. This training has led to work for TV and radio and lecturing on the subject of coffee. Christine McFadden has many years experience as a food writer and editor, contributing to a variety of magazines and publications such as BBC Good Food, House and Garden and Healthy Eating. Catherine Atkinson is a trained Cordon Bleu Cook and has worked in various hotels and restaurants including the Roux Brothers patisserie. She currently works as a freelance writer and a consultant for various food and wine magazines as well as books.

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