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Author: Scott Rao
Publisher:
ISBN: 9781792327759
Category :
Languages : en
Pages :
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Book Description
Author: Scott Rao
Publisher:
ISBN: 9781792327759
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: Robert Hoos
Publisher:
ISBN: 9780692417706
Category :
Languages : en
Pages : 64
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Book Description
I set out with the goal to understand the ways in which the roast profile affects the flavor of the coffee. Through a large amount of research and experimentation, I have developed what I would consider a unified theory of coffee roasting with regards to how it affects the flavors being developed in the bean. This has helped me understand and intentionally manipulate the flavor of coffees that I am roasting since. I hope it will be as beneficial a paradigm for you as it has for me.
Author:
Publisher:
ISBN: 9780998771700
Category :
Languages : en
Pages : 453
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Book Description
Craft of coffee roasting - from green beans to business
Author: Scott Rao
Publisher:
ISBN: 9781495118197
Category : Coffee
Languages : en
Pages : 89
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Book Description
Author: Michael Ruhlman
Publisher: Little, Brown
ISBN: 0316254118
Category : Cooking
Languages : en
Pages : 209
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Book Description
In this first in a new series of books focusing on cooking methods, an award-winning cookbook author, food writer, and online culinary expert explores one of the most fundamental cooking techniques: roasting. Humankind has been roasting for millennia. The term originally referred to cooking over an open fire, usually on some kind of spit, and has evolved to describe cooking of meat or vegetables or even fruit in an oven, a "dry heat" (and usually high-heat) method of making things irresistibly appetizing. Michael Ruhlman has developed a reputation for providing lucid, no-nonsense cooking advice as sharp as a good chef's knife. "Of all our cooking terms," Ruhlman writes, "sautéed, grilled, poached, broiled -- I believe roasted is the most evocative adjective we can attach to our food, conjuring as it does ideas of deep rich flavors and delicious browning." Ruhlman's How to Roast combines practical advice -- what tools you need, staple ingredients to have on hand, how to get the most out of your oven -- with 20 original and mouthwatering recipes, chosen to showcase a wide range of roasting methods and results, from "The Icon" (roast chicken), to Monkfish Roasted with Tomatoes and Basil, to Roasted Peaches with Mint Créme Fraiche. Dozens of color photographs offer step-by-step illustration as well as finished-dish showpieces.
Author: Kenneth Davids
Publisher: St. Martin's Griffin
ISBN: 9780312141110
Category : Cooking
Languages : en
Pages : 256
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Book Description
Describes the equipment, ingredients and techniques used for roasting a variety of styles of coffee at home.
Author: James Hoffmann
Publisher: Mitchell Beazley
ISBN: 1784725714
Category : Cooking
Languages : en
Pages : 447
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Book Description
The worldwide bestseller - 1/3 million copies sold 'With his expert guidance we travel around the globe, from Burundi to Honduras via Vietnam, sipping and spitting as we go. This is high geekery made palatable by the evident love pulsing through every sentence.' - The Guardian 'The subject of coffee has never been more, er, hot, and The World Atlas of Coffee takes a close look at its history and evolution, the international range of beans and all the best ways to enjoy coffee. Great pics too.' - Susy Atkins, The Telegraph For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have. Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed. Country by country - from Bolivia to Zambia - he then identifies key characteristics and the methods that determine the quality of that country's output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.
Author: Daniel B. Greene
Publisher: Daniel Greene
ISBN: 0578840782
Category : Fiction
Languages : en
Pages : 99
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Book Description
When an imperial family is found butchered, Officers of God are called to investigate. Evidence points to a rebel group trying to stab fear into the very heart of the empire. Inspector Khlid begins a harrowing hunt for those responsible, but when a larger conspiracy comes to light, she struggles to trust even the officers around her.
Author: Jeffrey Ross
Publisher: Simon and Schuster
ISBN: 143910140X
Category : Biography & Autobiography
Languages : en
Pages : 306
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Book Description
Ross, one of the meanest men in comedy, offers anecdotes and deconstructs themakings of a great roast.
Author: Susie Middleton
Publisher: Chronicle Books
ISBN: 0811865665
Category : Cooking
Languages : en
Pages : 364
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Book Description
Presents a collection of more than one hundred recipes for appetizers, snacks, entrees, and side dishes using a variety of vegetables.
