This is the definitive book about coffee and chocolate, with a classic compilation of delicious recipes. The first part of the book tells the story of the cocoa bean, from its introduction by the Maya to European explorers in the sixteenth century until its emergence as today’s universally desired confection. There is information about how chocolate is made, the different types, and a catalogue of the finest chocolate confectionery around the world. More importantly, there is then a collection of over 200 of the most devilish chocolate recipes ever conceived, including Death by Chocolate, Mississippi Mud Pie, Black Forest Gateau, and more. The second section of the book traces the story of the coffee bean, and the social and cultural impact of coffee through history. A global tour covers the wonderful range of coffee beans grown today, explaining how the bean is harvested, processed, sorted, graded and tasted. With comprehensive advice on how to use a wide range of coffee brewing equipment, and how to grind and make various coffees, you can learn to brew the perfect cup of coffee to suit your desire. Over 100 classic coffee desserts and cakes are then featured, including Tiramisu, Mocha Sponge Cake and Cappuccino Torte. With every recipe shown step by step and with over 1300 photographs and fine-art illustrations, this is the ultimate bible for chocolate and coffee lovers everywhere.
Catherine Atkinson is a trained Cordon Bleu cook with a degree in Home Economics; her catering experience led her to publishing, creating recipes and styling food for photography. She was Deputy Cookery Editor on Woman's Weekly and later Me magazine, and now works as a freelance food writer and consultant, with several books to her name. 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. She has also made several TV appearances on Carlton Food Network Mary Banks worked at the International Coffee Organization in London, where she was trained in all aspects of coffee processing, roasting, grinding, blending and brewing. She has worked for TV and radio and is a full-time coffee consultant, as well as being an author and contributor to a number of publications. Christine France is a creative food writer with a love of fresh, local and seasonal produce. After training as a Home Economist in London, her career began in the late Robert Carrier’s photographic studio, styling food for photography and writing recipes. She left to work in magazines, notably as Deputy Cookery Editor of Good Housekeeping, Cookery Editor of Woman’s Realm and contributor to BBC Good Food. Christine’s varied work includes writing books (over 30 titles), cookery features for magazines and newspapers, radio and TV, recipe and product development, restaurant reviewing, cookery teaching and food styling for photography.