| Espresso: Culture And Cuisine |  | Author: Carolyn Miller
Creators: Sara Slavin, Karl Petzke
Publisher: Diane Pub Co
Category: Book
List Price: $15.00
Buy New: $9.99
You Save: $5.01 (33%)
Rating:  1 reviews
Sales Rank: 434887
Media: Paperback
Pages: 96
Shipping Weight (lbs): 0.5
Dimensions (in): 8.9 x 5.5 x 0.6
ISBN: 0756770785
Dewey Decimal Number: 641
EAN: 9780756770785
ASIN: 0756770785
Publication Date: April 1994
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: Better than paperback, Brand new Hardcover in MINT CONDITION, at lower price than new paperback, that's good value! Next day shipping Guarateed!!!
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| Editorial Reviews:
Product Description
The rich taste and irresistible aroma of espresso has in recent years won adherents from far beyond the realm of the European-style cafes in which it was first introduced to Americans. Weaving together evocative photographs, poems, and literary musings, Sara Slavin and Karl Petzke have created a unique portfolio of images highlighting the potent presence of espresso as a small but essential luxury in everyday life. Including 24 recipes for espresso drinks and simple dishes made with espresso, this beautiful volume offers a romantic, sumptuous paean to the pleasures of coffee in its purest form.
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| Customer Reviews:
Breathing an Espresso Livestyle February 19, 2001
5 out of 5 found this review helpful
This book attempts, and on many levels succeeds, to establish the whole mentality behind espresso culture. While other books on the marketplace establish core fundamentals, theories, and practices in creating the perfect bean beverage (David Schomer's Espresso Techniques book comes to mind), this book passes that by and dives into what makes the search for perfect espresso such a joy. It is an unconventional book. It delves a bit into coffee history, then immediately turns into a cultural observation tale. And the next page has a series of recipes. Then it jumps back into other cultureal microessays, and more recipes again. Another foray into history and technique, then all over again. Normally, this wouldn't work for me, but it does in this book. Along with great photos (though the macro only techniques start to run a bit thin by the end) the book attempts to recreate the atmosphere that comes along with pulling a great shot, or sitting at Deux Maggots drinking "un petit", or the like. And in many ways, it succeeds. It will only take you an hour or so to digest this short book, but if you love the bean and the culture that lives around it, you will be going back to this book once in a while.
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