Cooking With Coffee
The 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 its 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.
In cooking, coffee should be treated as a spice. However, the rules are similar to those you would apply when preparing coffee for drinking. Lighter roasts are more delicate but also more acidic, while darker ones are robust, toasty and strong. It’s these that work best in cooked dishes where the coffee must hold its own against other powerful flavors Delectable coffee recipes, and not just the liquid variety, abound in these pages.
Choose from among hot and cold coffee drinks (many of them the alcoholic variety, like Coffee Punch a la Russe, Cafe Brulot, or Spanish-style Iced Coffee) coffee cakes, pies, soufflés and ice creams, to come up with your favorite caffeinated concoction.
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