Download All about Coffee: A History of Coffee from the Classic by William H. Ukers PDF

By William H. Ukers

The unique homage to the world's so much outstanding drink!

In 1922, William H. Ukers wrote the definitive paintings on espresso. because the founding father of The Tea and occasional exchange Journal, an journal nonetheless lively this present day, he spent seventeen years touring the area and uncovering every thing there has been to grasp approximately either the bean and the beverage. From its ancient roots and the ingesting customs of other nations to its results at the brain and the training of the precise cup, this ebook captures all of the wealthy and complicated historical past of espresso.

Filled to the brim with powerful evidence, aphorisms, and extra, All approximately Coffee culls the easiest of Ukers's study and observations sip after sip, web page after web page.

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Extra info for All about Coffee: A History of Coffee from the Classic Tribute to the World's Most Beloved Beverage

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6 Heat oil in a wok. Deep-fry bean curd rolls until golden brown. 7 Serve immediately. indd 59 59 7/1/14 12:14 PM sweet and savoury dumplings xian shui jiao This is a unique meat dumpling as the dough is slightly sweet and crispy. The combination of semi sweet and savoury flavours makes this a pleasing snack. Ma k es a bout 25 dum pl i ngs Sweet pastry dough (see page 111) 500 g (1 lb 11/2 oz) Sea so n in g Minced garlic 1 tsp Potato starch mixture 2 tsp potato starch + 4 tsp water Chicken powder a pinch Sesame oil a dash Cooking oil for deep-frying Sugar a pinch FIllin g Salt a pinch Minced pork 100 g (31/2 oz) Ground white pepper a dash 1 Chinese mushrooms 10 g ( /3 oz) Salted vegetables 3 g (1/10 oz) 1 Blanch filling ingredients in boiling water.

Deep-fry lemongrass sticks until golden brown. 9 Serve immediately. indd 33 33 7/1/14 12:13 PM deep-fried prawn dumplings ming xia jiao Similar to deep-fried wonton, these dumplings get a western touch with a garnishing of mayonnaise, which makes a pleasant dip for these deep-fried snacks. Makes 20–25 pieces Seafood paste (see page 110) 320 g (111/3 oz) Wonton skin 30 sheets Cooking oil for deep-frying Mayonnaise for garnishing 1 Spoon about 1 tsp seafood paste at the centre of a wonton skin. Fold wonton skin over the filling to get a triangle.

Deep-fried wonton zha yun tun A classic favourite, deep-fried wonton is not only found at dim sum eateries, but also at various places from small cafés to established restaurants. Ma k es a bout 25 pieces Prawns (shrimp) 300 g (101/2 oz) S ea so n in g Spring roll wrappers about 50 sheets Salt 3 g (1/10 oz) Cooking oil for deep-frying Chicken powder 3 g (1/10 oz) Sugar 8 g (1/5 oz) Potato starch 5 g (1/6 oz) Ground white pepper a dash Sesame oil a dash Cooking oil a dash 1 Shell and de-vein prawns.

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