An A-Z compendium of everything you need to know about coffee, from a champion barista. Coffee is more popular than ever before – and more complex. The Coffee Dictionary is the coffee drinker’s guide to the dizzying array of terms and techniques, equipment and varieties that go into creating the perfect cup.With hundreds of entries on everything from sourcing, growing and harvesting, to roasting, grinding and brewing, three-time UK champion barista and coffee expert Maxwell Colonna-Dashwood explains the key factors that impact the taste of your drink.Illustrated throughout and covering anything from country of origin, variety of bean and growing and harvesting techniques to roasting methods, brewing equipment, tasting notes – as well as the many different coffee-based drinks – The Coffee Dictionary is the final word on coffee.
We all expect to be able to buy an excellent cup of coffee from the many brilliant coffee shops available. But what about the coffee we make at home? Shouldn’t that be just as good? Coffee expert James Hoffmann runs Square Mile Coffee, as well as creating extremely informative, and popular, kit and coffee reviews for his YouTube and Instagram channels. In his latest book he demonstrates everything you need to know to make consistently excellent coffee at home, including: what kit is worth buying, and what isn’t; how to grind coffee; the basics of brewing for all major equipment (cafetiere, aeropress, stovetop etc); understanding coffee drinks, from the cortado to latte; and the perfect espresso.
For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have.
Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed.
Country by country – from Bolivia to Zambia – he then identifies key characteristics and the methods that determine the quality of that country’s output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.
How to Make Coffee explores the scientific principles behind the art of coffee making, along with step-by-step instructions of all the major methods, and which beans, roast, and grind are best for them. This book also covers topics such as: The history of the bean Chemical composition Caffeine and decaf Milk Roasting and grinding Machines and gadgets . . . and many more Caffeine is the most widely consumed mind-altering molecule in the world; we cannot get enough of it. How is it that coffee has such a hold? Its all in the chemistry; the molecular structure of caffeine and the flavour-making phenols and fats that can be lured out from the bean by roasting, grinding and brewing. Making good coffee depends on understanding the science: why water has to be at a certain temperature, how roast affects taste, and what happens when you add cream. This book lays out the scientificprinciples for the coffee-loving non-scientist; stick to these and you will never drink an ordinary cup of joe again.
A refreshed edition ofSmith & Daughters: A Cookbook (That Happens to be Vegan)featuring a collector's cover and a new introduction from groundbreaking chef Shannon Martinez.
With more than 50,000 copies sold since it was first released in 2016, this is an essential cookbook for vegetarians, vegans and anyone who is veg‑curious. The guide to meat-free innovation features 80 delicious Spanish-influenced vegan recipes, from chorizo, meatballs and cheese to tuna and prawns, plus tantalising desserts and drinks.
Based on the landmark Melbourne restaurant of the same name – dubbed "one of the coolest vegan restaurants in the world" by Condé Nast Traveler – this modern classic will challenge your preconceptions of vegan food.
Smith & Daughters: A Cookbook (That Happens to be Vegan)offers party friendly, plant-based recipes everyone can enjoy.
Believe it or not, Japanese cuisine in general is actually quite vegan-friendly, and many dishes can be made vegan with just a simple substitution or two. You can enjoy the same big, bold, salty-sweet-spicy-rich-umami recipes of modern Japanese soul food without so much as glancing down the meat and dairy aisles. And best of all, it’s super-easy to makeIn Vegan Japaneasy, Tim Anderson taps into Japan’s rich culture of cookery that’s already vegan or very nearly vegan, so there are no sad substitutes and zero shortcomings on taste. From classics like Vegetable Tempura, Onigiri, Mushroom Gyoza and Agedashi Tofu, to clever vegan conversions including Cauliflower Katsu Curry, French Onion Ramen and Mapo Tofu with Ancient Grains, you don’t need to be vegan to enjoy these tasty recipes. Add to that some outrageously good drinks and desserts, like the Watermelon Mojito and Soy Sauce Butterscotch Brownies, and you’ll be spoilt for choiceWith ingredients like tangy miso, savoury shiitake mushrooms and zingy ponzu, to name a few, who needs meat? So if you’re new to veganism, new to Japanese cooking, new to both, or you just want to expand your meat-free repertoire, this is the book for you!
145 simple and delicious vegan recipes from celebrated Icelandic cook and culinary celebrity/entrepreneur Solla Eiríksdóttir – perfect for home cooks starting out on their vegan journey or for those looking for new inspirationFor Solla Eiríksdóttir the key to successful vegan cooking is simple: easy-to-make recipes that are tasty and delicious. Here, she shows how to make great vegan food at home for all kinds of occasions, whether a quick work-day lunch or special dinners with friends. The perfect book for a modern, plant-based lifestyle, its three sections cover: Basics (vegan staples such as nut milks and tofu); Everyday (breakfast through to dinner); and Celebrations, which spotlights a meal strategy for larger events. The 75 basic recipes for vegan staples such as nut milks and tofu provide the foundation for the 70 dishes that will take you from breakfast through to dinner. Recipes for hearty Vegetable Tagine, nourishing Sweet Potato and Smokey Lentils, and super light Spicy Strawberry Pavlovas will surprise and delight in equal measure.
At Noma – four times named the world’s best restaurant – every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind noma’s extraordinary flavour profiles.
Now Rene Redzepi, chef and co-owner of noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 750 full-colour photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And – perhaps even more important – it shows how to use these game-changing pantry ingredients in 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With Foundations of Flavor: The Noma Guide to Fermentation, it’s about to be taken to a whole new level.
‘The ability to put a good dinner on the table has become my superpower and I want it to be yours too.'
Dinner is a fresh and joyful celebration of the power of a good meal all created to answer the question: What's for dinner? in an exciting and delicious way.
Discover 120 vibrant, easy-to-make vegetarian and vegan main dishes bursting with flavour, including baked butter paneer, kimchi and tomato spaghetti, and aubergines roasted in satay sauce. There are also mouthwatering desserts, such as coconut and cardamom dream cake and bubble tea ice cream, and exciting side dishes, such as salt and vinegar potato salad and asparagus and cashew thoran.
From quick-cook recipes to one-pan wonders and delectable dishes you can just bung in the oven and leave to look after themselves, Dinner is the essential companion for the most important meal of the day.
The book features richly illustrated dispatches from visits to Japanese landscapes, architecture and cultural sites, shedding light on the influence Japanese traditions have had on the studio’s contemporary projects, such as the Äng restaurant in Sweden or Heatherhill Beach House in Denmark.
Juxtaposing images from Japan with Norm Architects’ work, the book highlights the centuries-old connections between the distinct design cultures, emphasizing mutual respect and shared philosophies. Commentary from expert collaborators in both regions provides in-depth understanding into key design principles. At once an ode to Japan, a personal travelogue, and an aesthetic manifesto, Stillness takes readers on Norm’s decade-long journey as they’ve sought to understand one of the world’s most revered creative cultures.
Turning an unassuming house into a desirable home requires creative vision and skillful execution but not a huge budget.
Discover the art of transforming old architecture into a haven of comfort and style. This is your guide to upgrading your home without breaking the bank, as it offers a carefully curated selection of projects that showcase the best renovations, rebuilds, and extensions from private residences across the globe.
At the heart of Upgrade Your House is the philosophy of sustainability, which shows how a creative vision and skillful execution can transform a preexisting structure into a dream home. With a focus on inspiring practical solutions, this book reveals how changes to floor plans, modern extensions, or cleverly executed refurbishments can unleash the full potential of any house to become a desirable residence.
Whether you're an architect, designer, or homeowner, the captivating imagery and floor plans, make Upgrade Your House an indispensable reference.
Enamoured with the light of the Mediterranean sun, Can Lis, Jørn Utzon is a visual ode to one of the most iconic homes of the 20th century. An early ideal for design inspired by place, Can Lis rests on a Mallorcan cliff, nearly concealed by the marés stone from which it was made. Photographs by Simon Watson chart the movement of light along the compound that served as Utzon’s family home for over two decades, his first permanent residence following his work on the Sydney Opera House. A curated selection of archival photographs, sketches, and blueprints mined from Utzon’s private collection guide readers from early plans for Can Lis to the everyday ways the home was inhabited.
A seminal essay by the late Utzon himself explores his relationship to nature, while the architect’s son, Jan Utzon, recalls his family’s connection to Mallorca in conversation with Apartamento editorial director Robbie Whitehead. Conjuring the island’s endless horizon, Line Nørskov Davenport, director of exhibitions at the Utzon Center, reflects on Utzon’s departure from the Opera House and the sanctuary he eventually found in Mallorca. ‘Is this paradise?’, she wonders of an initial sketch that inspired Can Lis, a dream ultimately realised in the house’s meditative vistas, stirred only by the salt breeze of the sea. Can Lis, Jørn Utzon is sponsored by Ferm Living and features an exclusive foreword by Phillipp Materna, head of brand and design.
Go on a journey from bean to brew and explore the history of coffee, its production, and how to become an expert barista at home.
Are you a coffee lover who wants to learn how to extract the perfect brew? This coffee guide and recipe book is a must-have for anyone looking for information and inspiration to experiment with different beans, methods, and flavors.
Inside this go-to guide to all things coffee, you’ll discover:
• The essential coffee brewing equipment to help you extract and brew all kinds of coffee with confidence • Explore the origins of coffee from how cherries are grown, the process of coffee harvesting, and processing into the coffee beans you know and love • A region-by-region tour of leading coffee-producing countries highlights local processing techniques and different coffee flavor profiles • Visual step-by-step techniques show you how to roast the beans, prepare an espresso shot, steam milk, and make delicious coffees, just like a barista! • Over 100 recipes to suit every taste including dairy-free alternatives to milk
Improve your appreciation and knowledge of one of the world's favorite pastimes - drinking coffee! Discover the incredible variety of coffee beans grown around the world with profiles from over 40 countries from far-flung places like Vietnam and Bolivia. Readers can delve into coffee tasting and use a tasters wheel to understand the nuances in flavor from bean to bean and understand which notes complement one another. Delve into the preparation of coffee, from roasting, grinding to brewing. Easy step-by-step instructions will show you the common brewing equipment used to make different coffees. Using the techniques that you have learned, explore the recipe section which includes café culture classics, such as the americano, flat white, and macchiato, to more unusual choices, like caffè de olla and ice maple latte. Brew coffee at home like a pro and start your day right with The Coffee Book.
A glorious celebration of modern railway architecture in the 20th century and beyond, travelling all over the world.
Many railway books are about nostalgia for the steam age, but this one is different: a global study of railway architecture from the 1950s onward and into the future. In 50 fascinating entries, renowned travel and architecture writer Christopher Beanland looks primarily at stations but also covers starkly brutalist signal boxes and depots, romantic and cosmopolitan railway hotels, and sleek and streamlined interchanges, plus international examples of great logos and design.
The book explores the well-known Hauptbahnhof in Berlin, Madrid’s Atocha Station, and the brand new Penn Station Hall in New York, but it also includes less-prominent examples such as high-speed stations in Saudi Arabia, the Düsseldorf Art Tram line, and even the monorails at Walt Disney World. It contains in-depth features on repurposed urban railway infrastructure, hanging railways in Germany and Japan, and the mysterious glamour of travelling by night. There is also a selection of interviews with interesting people who regularly use these iconic buildings and railways.
Stylish and contemporary, this gloriously illustrated book is a celebration of modern railway architecture at its best, an ideal purchase for rail enthusiasts and architecture aficionados alike.
The Japandi style has proven to be a timeless and beloved style for many. In her second book, Laila Rietbergen, author of the successful Japandi Living (9789401483711), dives deeper into the interior trend, with more practical tips, more diverse interiors and how to give them the 'Japandi Touch'. The book features more than 200 images of the most beautiful Japandi interiors and designs. Although natural and pastel colors set the direction in a Japandi interior, this time Laila does not shy away from interesting experiments with a bit more color. She informs you how to give small, dark spaces the lightness of Japandi, or how to make large, open spaces cozy anyway. She also explains the diversity of Japandi and the evolution the style has gone through in different places around the world.
