The Great Coffee Book. - book review

Whole Earth, Summer, 2002 by Cherine Badawi

Timothy J. Castle and Joan Nielsen
1999; 152 pp. $15.95
Ten Speed Press

From bean to brew, The Great Coffee Book takes you through the making of great coffee: its history and origins, how it's produced and why java/mochas are not all they're reputed to be. If you don't already know the difference between espresso, coretto, and americano, you will by the end of this read. The Great Coffee Book offers over thirty coffee recipes-cafe brulot, banana coffee bread, and pot roast in coffee gravy among them.

"Chocolate Espresso Cookies
Makes about 4 dozen

2 cups flour

1/4 cup unsweetened cocoa powder,
preferably Dutch process

2 tablespoons instant Italian espresso
powder

Pinch salt

1 cup (2 sticks) butter

1/2 cup sugar

2 teaspoons vanilla

1 cup chopped pecans

Powdered sugar for dusting

In a medium bowl, whisk together the flour, cocoa, espresso powder, and salt. In another medium bowl, beat the butter, sugar, and vanilla with an electric mixer set at medium speed until light and fluffy. Add the flour mixture and beat until combined. Stir in the pecans. Cover and place the cookie dough in the refrigerator for 2 hours.

Preheat the oven to 350[degrees]. Roll the dough into one-inch balls. Place the balls one inch apart on an ungreased baking sheet, pressing down on them slightly with your finger tips. Bake for 12 to 15 minutes, or until the edges are brown. Let the cookies cool on the baking sheet for 2 to 3 minutes before transferring them to a wire rack. When completely cool, dust them with powdered sugar.