Coffee: The Epic of a Commodity by H. E. Jacob

By H. E. Jacob

“A cup of espresso is a miracle, a superb assemblage of relationships". This vintage follows coffee's trip all over the world, from London to Brazil, telling in interesting aspect and a laugh anecdote the singular historical past of the mythical commodity, from its discovery that chewing at the beans have been protecting goats conscious in Yemen to the author's personal reports with the bean in 1935.
often called a “documentary novel" again in the course of its inception, H.E. Jacobs pioneered the concept that of artistic nonfiction, combining the truth of nonfiction with the epic presentation and prose of fiction. This style exploded into acceptance and is still so at the present time. Coffee tells the tale of this renowned beverage in brief, enjoyable to learn essays that would entertain somebody that enjoys an excellent, robust cup of espresso.

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Pour in the coconut milk. Bring to a boil, stirring constantly. 4 Add the chicken pieces and simmer for 10 minutes or until cooked. Add the tomato and salt. Remove from the heat. Serve with rice and other dishes. indd 33 1/19/11 5:11:19 PM Festive Chicken Kurma This dish is simple to make and can be prepared for special occasions with other dishes or on its own plus other side accompaniments for a daily meal, lunch or dinner. 25 litres) thin coconut milk 3 onions, sliced into wedges 3 green finger-length chillies, slit lengthwise 3 tomatoes, cut into wedges 3 stalks coriander leaves Juice from 11/2 limes 3 teaspoons sugar 1 tablespoon salt Kurma Spice Paste 3 teaspoons coriander seeds 3 teaspoons cumin seeds 3 teaspoons fennel seeds 60 white peppercorns 3-cm (11/4-in) ginger 3 cloves garlic 9 shallots 3 candlenuts or macadamia nuts Serves 4–6 Preparation time: 15 mins Cooking time: 30 mins 1 Make the Kurma Spice Paste by grinding all the ingredients into a fine paste in a mortar or blender, adding a little water if necessary to keep the blades turning.

4 Hold the cone over the saucepan, scoop the egg mixture into the cone. As the stream of egg mixture flows from the cone into the simmering sugar syrup, move the cone back and forth so that the egg mixture forms horizontal strands on the surface of the syrup. Allow the egg strands to cook for 1 minute, then scoop up the cooked egg strands with a skewer or chopstick and place it on a strainer to drain the excess syrup. Continue making more egg strands using the cone until all the egg mixture is used up.

Fry and stir well. Reduce the heat to low, cover and let it cook for 10 minutes. 4 Add the water, increase the heat to medium, and bring to a boil. Add the salt, sliced carrots and tomato wedges and simmer, covered, for another 2 minutes. 5 Remove from the heat. Serve with plain rice or toasted bread. Oyster sauce is the rich, thick and dark extract of dried oysters. It is frequently added to stir-fried vegetable and meat dishes, and must be refrigerated once the bottle is opened. Expensive versions made with abalone and vegetarian versions made from mushrooms are also available.

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