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Over 585 colour photographs
Over 40 illustrations
Over 101 recipes

• The definitive illustrated guide to the history and appeal of the humble coffee bean



• Fabulous photography throughout, including 585 specially commissioned colour pictures in total



• Includes more than 100 classic recipes using coffee - 30 for coffee drinks and over 70 for great desserts, cakes and cookies



• A fascinating tour of coffee throughout history traces the enduring appeal of coffee from its early use by Muslim dervishes to the widespread popularity of coffee houses around the world



• Features a step-by-step guide to coffee producing countries around the globe, exploring the wide range of flavours, aromas and characteristics to be found from different beans



• Advice on how to achieve a truly satisfying cup of coffee whatever brewing equipment being used - from simple saucepan and water to glorious electric espresso machine



• All the classic coffee drinks are featured, including alcoholic and non-alcoholic drinks

Ever since its migration from Africa to Arabia many hundreds of years ago, the coffee bean has helped alter the social, cultural, political and economic life of countries from Africa to the Americas. Thought to have been first used by Islamic sects in night-long prayer sessions, coffee has long been surrounded by an aura of mystery and potency.

The World Encyclopedia of Coffee explores all aspects of coffee, from aromatic beverage to indispensable cooking ingredients, with beautiful photographs and clear, informative text throughout. The book is divided into two main sections: there is first of all The Reference Section, which includes a fascinating discussion of the history of coffee drinking around the world from its origins; the rise of coffee houses and cafes, and coffee’s enduring popularity, as well as giving comprehensive advice on the wide range of coffee brewing equipment available, plus features recipes for all the classic hot and cold coffee drinks.

The second part of the book; The Recipe Section, features 30 coffee drinks and then over 70 tried and tested traditional recipes presented in a beautifully illustrated step-by-step format for desserts, cakes and cookies.

All the classic coffee dishes are included, such as Tiramisu and Coffee and Cardamon Zabaglione: this section also provides irresistible combinations with many complementary ingredients, such as chocolate, cream, alcohol and spices, producing delicious indugencies like Chocolate Coffee Truffles, Black Russian Cookies and Irish Coffee Cheesecake. Lastly there are recipes that will provide the perfect companion to a cup of coffee, such as Coffee Biscotti.

About the Authors

Catherine Atkinson - Author

Catherine Atkinson has always had a passionate interest in food and cookery and as a student this culminated in a BSc (Hons) in Home Economics at Surrey University. After graduating she worked in various hotels and restaurants including the Roux Brothers' famous patisseries. Her catering experience led to work in publishing – creating recipes and styling food for photography – and she became Deputy Cookery Editor on Woman’s Weekly and later Me magazine. Catherine currently works as a full-time writer and food consultant, contributing to various food and lifestyle magazines, and producing many outstanding cookbooks. Her published works include: The World Encyclopedia of Coffee (Lorenz Books); Pastry - The Complete Art of Pastry Making (Lorenz Books); and Preserves (Lorenz Books)

Christine Mcfadden - Author

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.

Mary Banks - 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.