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The Artisan Roaster
Welcome to The Artisan Roaster - your complete guide to setting up and running an artisan coffee roastery café from start-up to sale. This comprehensive book covers everything you need to know to run a professional, rewarding business, from choosing a great location, fitting out your coffee roastery café, sourcing, roasting and blending specialty coffee, managing your staff and more. Written in an engaging and easy-to-read manner, yet packed with essential practical advice as well as fascinating facts on all-things-coffee, this book is designed to give you all the expert tips you'll need to hit the ground running in this exciting industry. David Rosa is an award-winning Australian coffee r...
Lonely Planet's Global Coffee Tour
Packed with over 150 amazing coffee experiences in 37 countries, from its birthplace in East Africa, to modern-day Cuba, the United States, Australia and the UK, this follow-up to our hugely popular Global Beer Tour features legendary espresso bars, plantation tours, urban roasteries and must-visit cafes. Inside this definitive guide to coffee tasting around the world, you'll discover exactly where to go and what to try, plus illustrated spreads on roasting coffee, cocktails, brewing techniques and more. The places you'll learn about in Lonely Planet's Global Coffee Tour and visit aren't just cafes - they're meccas for coffee lovers, offering insight into the local culture and the history, p...
The Coffee Guide
The Coffee Guide is the world's most extensive, hands-on, and neutral source of information on the international coffee trade.
The Banh Mi Handbook
A cookbook devoted to the beloved Vietnamese sandwich, with 50 recipes ranging from classic fillings to innovative modern combinations. Created by Vietnamese street vendors a century or so ago, banh mi is a twist on the French snack of pâté and bread that is as brilliant as it is addictive to eat. Who can resist the combination of crisp baguette, succulent filling, and toppings like tangy daikon and carrot pickles, thin chile slices, refreshing cucumber strips, and pungent cilantro sprigs? You’ll have ample opportunities to customize your sandwich with filling options such as grilled pork, roast chicken, and “the special”—a delectable combination of garlicky pork, liver pâté, and...
The Craft and Science of Coffee
The Craft and Science of Coffee follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, economics, and consumer desire.For most, coffee is a beloved beverage. However, for some it is also an object of scientifically study, and for others it is approached as a craft, both building on skills and experience. By combining the research and insights of the scientific community and expertise of the crafts people, this unique book brings readers into a sustained and inclusive conversation, one where academic and industrial thought leaders, coffee farmers, and baristas are quoted, each informing...
Revolution
Russell Brand wants YOU to join the revolution. We all know the system isn't working. Our governments are corrupt and the opposing parties pointlessly similar. Our culture is filled with vacuity and pap, and we are told there's nothing we can do - "it's just the way things are". In this book, Russell Brand hilariously lacerates the straw men and paper tigers of our conformist times and presents, with the help of experts as diverse as Thomas Piketty and George Orwell, a vision for a fairer, sexier society that's fun and inclusive. You have been lied to, told there's no alternative, no choice and that you don't deserve any better. Brand destroys this illusory facade as amusingly and deftly as he annihilates Morning Joe anchors, Fox News fascists and BBC stalwarts. This book makes revolution not only possible, but inevitable and fun.
The Butcher, the Baker, the Wine and Cheese Maker By the Sea
A celebration of British Columbia's coastal cuisine with recipes and fork-lore from the region's farmers, artisans, fishers, foragers, and chefs. The Butcher, the Baker, the Wine and Cheese Maker by the Sea is a tribute to the remarkable innovators and culinary leaders who make up west coast food culture. Discover some of the most diverse and delicious food on the planet--from the fabulous food-truck fare of Tofino to the elegant dishes of downtown Vancouver's five-star restaurants, along the Sea to Sky highway to the famous après-ski pub grub of Whistler and the hearty, homegrown smorgasbord of the lush farming valley of Pemberton. In addition to delicious recipes, such as Beignet with Bak...
African Markets and the Utu-Ubuntu Business Model
The persistence of indigenous African markets in the context of a hostile or neglectful business and policy environment makes them worthy of analysis. An investigation of Afrocentric business ethics is long overdue. Attempting to understand the actions and efforts of informal traders and artisans from their own points of view, and analysing how they organise and get by, allows for viable approaches to be identified to integrate them into global urban models and cultures. Using the utu-ubuntu model to understand the activities of traders and artisans in Nairobi’s markets, this book explores how, despite being consistently excluded and disadvantaged, they shape urban spaces in and around the...
The Supper Club Book
The phenomenon of the supper club--as unique to the Upper Midwest as great lakes, cheese curds, and Curly Lambeau--is explored for the first time in this attractive and engaging book. Revealing the rich history behind these time-honored establishments, it defines the experience for the uninitiated and reacquaints those in the know with a cherished institution. Painstakingly researched, the book documents modern supper clubs in Wisconsin, Minnesota, Iowa, Michigan, and Illinois, bringing to life the memorable people who created the tradition and keep it alive. It goes on to explain how combining contemporary ideas such as locavore menus and craft beer with staples like Friday night fish fries and Saturday prime rib has allowed the clubs to evolve over time and thrive. With numerous photographs, this combination social history and travel guide celebrates not only the past and present but the future of the supper clubs.
