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Espresso Coffee The Chemistry of Quality
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US $55.00
ApproximatelyEUR 51.29
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Located in: Lake Saint Louis, Missouri, United States
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Estimated between Sat, 15 Jun and Tue, 18 Jun to 43230
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eBay item number:385695292315
Item specifics
- Condition
- Book title
- Title
- Subject
- Food Science, Beverages / Coffee & Tea
- ISBN
- 9780123706706
- Subject Area
- Technology & Engineering, Cooking
- Publication Name
- Espresso Coffee : the Chemistry of Quality
- Item Length
- 8.8 in
- Publisher
- Elsevier Science & Technology Books
- Publication Year
- 1995
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Item Height
- 1 in
- Item Width
- 5.6 in
- Item Weight
- 21.7 Oz
- Number of Pages
- 253 Pages
About this product
Product Information
The book should be of use to food researchers, food technologists and managers working in, or entering into, the coffee industry. The book comprehensively covers the current status of the chemistry and technology of expresso coffee.
Product Identifiers
Publisher
Elsevier Science & Technology Books
ISBN-10
012370670x
ISBN-13
9780123706706
eBay Product ID (ePID)
19038251513
Product Key Features
Publication Name
Espresso Coffee : the Chemistry of Quality
Format
Hardcover
Language
English
Subject
Food Science, Beverages / Coffee & Tea
Publication Year
1995
Type
Textbook
Subject Area
Technology & Engineering, Cooking
Number of Pages
253 Pages
Dimensions
Item Length
8.8 in
Item Height
1 in
Item Width
5.6 in
Item Weight
21.7 Oz
Additional Product Features
Reviews
"I have learned many things from this book. But above all I have learned thy it is scientifically wrong to order a 'long' expresso as I have always done - you cannot play around with physics and chemisty: if you interfere with important parameters like time and volume you will jeopardize the quality aspects of expresso." --Roberto Satolli, Director of Occhio Clinico "In my 30 years working in the food service industry, I have rarely come accross a text that so thoroughly and yet so manageably treat its topic . . . Anyone who wants to truly understand the chemistry behind the process if brewung expresso should read this book." --Thomas J Kelly, Cornell University, Ithaca, NY, USA. "Trust the Illy family, with its decades of the vanguard of scientific research on coffee, to give us the reference book essential for anyone serious about expresso. The wealth of information seems doubly rich for being available in one source. it will guide anyone, amateur and especially professional, to the potent bliss of great expresso. --Corby Kummer, Senior Editor, The Atlantic Monthly, and author, The Joy of Coffee "I feel as though I have known and worked with the Illy family for years, having used their coffee and their machines in my restaurant. I also had the opportunity to visit the factory in Italy and to see the care take over quality in the whole process os transforming coffee into expresso. Their knowledge not only of espresso, but also of all culinary and gastronomic arts, is an excellant indication of the quality of this book. --Sirio Maccioni, owner of Le Cirque, New York
Table of Content
Definition of Quality. Definition of Expresso. The Plant. The Raw Bean. Roasting. Grinding. Packaging. Percolation. The Cup. Quality Assurance. Subject Index.
Copyright Date
1995
Target Audience
Scholarly & Professional
Dewey Decimal
641.3373
Dewey Edition
21
Illustrated
Yes
Item description from the seller
Seller assumes all responsibility for this listing.
eBay item number:385695292315
Postage and packaging
Item location:
Lake Saint Louis, Missouri, United States
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| Postage and packaging | To | Service | Delivery*See Delivery notes |
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Registered as a private seller
Thereby, consumer rights stemming from EU consumer protection law do not apply. eBay buyer protection still applies to most purchases.
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