Cooking with Coffee (Back to Basics) Cooking with Coffee (Back to Basics)

Cooking with Coffee (Back to Basics‪)‬

Art Culinaire 2010, Summer, 97

    • $5.99
    • $5.99

Publisher Description

Coffee has had the world in a caffeine-induced fidget for centuries. Nothing quite compares to the vibration in our brains after a strong cup of perfectly roasted and brewed coffee. Its ability to induce the jitters is responsible for the legend that claims the religious dervishes were the first group to fall victim to coffee's quivering enticements--what better way to sustain their fevered spinning? Today's typical coffee consumer might rely on it more to fuel a marathon laptop session at the corner java shop, but their zeal for it is no less fervent. Revolution's breeding ground

GENRE
Business & Personal Finance
RELEASED
2010
June 22
LANGUAGE
EN
English
LENGTH
6
Pages
PUBLISHER
Culinaire, Inc.
SELLER
The Gale Group, Inc., a Delaware corporation and an affiliate of Cengage Learning, Inc.
SIZE
48.8
KB

More Books Like This

All about Coffee All about Coffee
2012
Stuff Every Coffee Lover Should Know Stuff Every Coffee Lover Should Know
2021
Everything You Ever Wanted To Know About Coffee Everything You Ever Wanted To Know About Coffee
2020
Coffee Coffee
2013
Coffee Coffee
2018
Know About Coffee Know About Coffee
2021

More Books by Art Culinaire

Nathan Myhrvold: Polymath in the Kitchen (Industry Spotlight) (Interview) Nathan Myhrvold: Polymath in the Kitchen (Industry Spotlight) (Interview)
2010
The Miracle (Fergus Henderson Interview) (Interview) The Miracle (Fergus Henderson Interview) (Interview)
2010
The Geneva-Based Company Firmenich is the Largest, Privately Owned Flavor and Fragrance Enterprise in the World. Its Flavors have Influenced the Culinary World for More Than 60 Years, Appearing in Everything from Supermarket Freezer-Aisle Staples to the Dishes of the World's Most Celebrated Chefs (Firmenich) (Interview) The Geneva-Based Company Firmenich is the Largest, Privately Owned Flavor and Fragrance Enterprise in the World. Its Flavors have Influenced the Culinary World for More Than 60 Years, Appearing in Everything from Supermarket Freezer-Aisle Staples to the Dishes of the World's Most Celebrated Chefs (Firmenich) (Interview)
2008
XUAF Gras: It's More Useful to have Knowledge About Cuts of Meat Than a Lot of Money XUAF Gras: It's More Useful to have Knowledge About Cuts of Meat Than a Lot of Money
2008
Customer and Staff Satisfaction: There is No Greater Challenge Than to have Someone Relying Upon You, No Greater Satisfaction Than to Vindicate His Expectation (Industry Spotlight) (Interview) Customer and Staff Satisfaction: There is No Greater Challenge Than to have Someone Relying Upon You, No Greater Satisfaction Than to Vindicate His Expectation (Industry Spotlight) (Interview)
2009
Fugu (Pufferfishes) (Interview) Fugu (Pufferfishes) (Interview)
2009