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Espresso Coffee, Second Edition: The Science of Quality

Written by leading coffee technology specialists in consultation with some of the world’s biggest coffee manufacturers, the second edition of the successful Espresso Coffee will once again comprehensively cover the current status of the chemistry and technology of espresso coffee. It comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. It provides a comprehensive resource for those interested in the fundamental notions of coffee quality; with a point of reference given in the form of a detailed bibliography to provide direction to the wider literature. Chapters Include:* Quality of espresso coffee * The plant* The raw bean* Roasting* Grinding* Packaging * Percolation* The cup* Physiology

Second Round, Tea-Time at the Masters

This companion cookbook to Tea-Time at the Masters?? offers not only outstanding recipes but also a nostalgic look at the world’s most prestigious golf tournament, the Masters. Read about the colorful history of the tournament while creating sumptuous delights. These triple-tested recipes from masters of new southern cooking bring rave reviews and requests for a Second Round!