Cooking with Coffee

cooking-with-coffee-ebookThe reason for this book is my love of Gourmet Coffee. There are so many countries that produce excellent coffees. I have spent most of my adult life seeking out and trying new countries and new flavors.

Every country has their own unique flavors. Every degree of roasting, from light to darkest French roast, creates a new taste experience.

Good coffee is like good wine. Savor the bouquet and unique body and flavors. If you drink coffee and you haven’t embarked on your own journey you are missing out on a wonderful experience. You owe it to your self to start today.

A natural result of my love for gourmet coffee was using it as an ingredient in cooking. Coffee’s rich, smoky flavors can enhance all manner of dishes.

Coffee flavoring is distinctive in most dessert recipes, but when adding to meat dishes, it tends to bring out the meat flavor without an overpowering coffee flavor. Try some of these coffee recipes to perk up your home cooking. The coffee in these recipes may be in brewed, whole bean or granulated form so be sure to read the recipe thoroughly before beginning to be sure you have the proper ingredients.

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73 pages, illustrated

 

Chocolate and Cocoa Recipes and Home Made Candy Recipes

Chocolate_Cocoa (3)The term “Cocoa,” a corruption of “Cacao,” is almost universally used in English-speaking countries to designate the seeds of the small tropical tree known to botanists as THEOBROMA CACAO, from which a great variety of preparations under the name of cocoa and chocolate for eating and drinking are made.

The name  “Chocolatl” is nearly the same in most European languages, and is taken from the Mexican name of the drink, “Chocolate” or “Cacahuatl.”

The Spaniards found chocolate in common use among the Mexicans at the time of the invasion under Cortez in 1519, and it was introduced into Spain immediately after. The Mexicans not only used chocolate as a staple article of food, but they used the seeds of the cacao tree as a medium of exchange…

More on the E-Book Chocolate and Cocoa Recipes

And here a recipe for you:

COCOA SPONGE CAKE
4 eggs,
¼ a cup of sugar,
Pinch of salt,
4 tablespoonfuls of
Baker’s Cocoa

½ a cup of sifted pastry flour,
1 teaspoonful of vanilla.

Separate yolks from whites of eggs; beat yolks in a small bowl with the Dover egg-beater until very thick; add sugar, salt and vanilla, and beat again until very thick.

Sift cocoa and the flour together and stir very lightly into the mixture; fold in the stiffly beaten whites of the eggs, and bake in a loaf in a moderate oven until done.

Do not butter the pan, but when cake is baked, invert the pan; and when cool, remove the cake.

More recipes and ideas on the E-Book Chocolate and Cocoa Recipes

71 pages, illustrated