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Highlights Named a top food & drink book of 2017 by Food Network, Wired, Sprudge, and Booklist. About the Author: Jessica Easto received a degree in journalism from the University of Tennessee and an MFA in creative writing from Southern Illinois University. 272 Pages Cooking + Food + Wine, Beverages Description About the Book A comprehensive guide to improving home coffee making, written by a coffee enthusiast for coffee enthusiasts. Includes information on 10 different manual brewing methods, such as French press, Chemex, and V60, as well as advice on selecting beans, choosing equipment, and deciphering coffee bags. Book Synopsis Named a top food & drink book of 2017 by Food Network, Wired, Sprudge, and Booklist. This comprehensive but accessible handbook is for the average coffee lover who wants to make better coffee at home. Unlike other coffee books, this one focuses exclusively on coffee--not espresso--and explores multiple pour-over, immersion, and cold-brew techniques on 10 different devices. Thanks to a small but growing number of dedicated farmers, importers, roasters, and baristas, coffee quality is at an all-time high. But for nonprofessionals, achieving café quality at home can seem out of reach. With dozens of equipment options, conflicting information on how to use that equipment, and an industry language that, at times, doesn't seem made for the rest of us, it can be difficult to know where to begin. Craft Coffee: A Manual, written by a coffee enthusiast for coffee enthusiasts, is a comprehensive guide to improving your brew at home. The book provides all the information readers need to discover what they like in a cup of specialty coffee--and how to replicate the perfect cup day after day. From the science of extraction and brewing techniques to choosing equipment and deciphering coffee bags, Craft Coffee focuses on the issues--cost, time, taste, and accessibility--that home coffee brewers negotiate and shows that no matter where you are in your coffee journey, you can make a great cup at home. From the Back Cover "An engaging resource that holds value for home brewers and professionals alike. This is a coffee book well worth poring over." --Ellie Bradley, editor, Fresh Cup Magazine Chemex. V60. AeroPress. Oh my. For such a simple beverage, coffee can seem complicated, especially if you don't make it for a living. But thanks to a growing number of dedicated farmers, importers, roasters, and baristas, coffee quality around the world is at an all-time high, and achieving cafe-caliber goodness at home is well within reach. That's where this book comes in. Written by a coffee enthusiast for coffee enthusiasts, Craft Coffee helps you figure out what you like, what to buy, and how to use it. From demystifying the science of extraction and manual brewing techniques on 10 different devices to choosing equipment and beans, this accessible guide focuses on the issues--cost, time, taste, and accessibility--that home coffee brewers negotiate. No matter where you are in your coffee journey, you can make a great cup at home. Review Quotes Praise for Craft Coffee: A Manual: "Provides all the information budding javaphiles need to discover what they like in a cup of specialty coffee--and how to replicate the perfect cup at home." --Food Network "Build a better brew by mastering 10 manual methods, from French Press to Chemex, with this comprehensive guide." --Imbibe Magazine "Like the coffee bean, Jessica Easto's book . . . dives deep and reaches wide as it teaches consumers how to improve their daily cup." --Chicago Tribune "Engaging and fun . . . . I really can't recommend Craft Coffee: A Manual enough. If you're even mildly curious about brewing coffee at home, it's absolutely worth a read." --BuzzFeed "Easto's manual for coffee enthusiasts goes beyond mere brew guide to pull back the curtain on the bean itself, coffee processing and roasting, and industry jargon--we're on to you, tattooed barista. . . . Easto offers a thorough overview of coffee that is never elitist in tone, emphasizing that individual taste should always be one's guide. . . . Clearly written and comprehensive, this book belongs in every home barista's tool kit." --Booklist, starred review "Craft Coffee is a beautifully written guide to improving your home coffee no matter what your brew method or current coffee setup. . . . If this book doesn't make your brew better, then I'm coming over to your house every morning, because your coffee is already top notch." --Sprudge "Eliminates the intimidation factor from manual brewing. . . . This guide offers value for new cafés or novice baristas, as well as the casual consumer." --Fresh Cup Magazine "If you're ready to learn more about perfecting your morning cup, this is a great place to start." --Wired "There's nothing quite like home brewing for sheer satisfaction. This book will help brewers to finesse their technique and select the best equipment." --Perfect Daily Grind "The small hardcover includes recipes and simply explains how to use equipment and produce tastier coffees." --Eater Chicago "A well-rounded presentation of coffee basics in an easily digestible format. From helping readers understand the origins of coffee and how it's processed, to deciphering the vast array of available brewing methods and how to use them, Jessica and Andreas have put together an engaging resource that holds value for home brewers and professionals alike. Full of wonderful illustrations, convenient tables, and helpful sidebars, this is a coffee book well worth poring over." --Ellie Bradley, editor, Fresh Cup Magazine About the Author Jessica Easto received a degree in journalism from the University of Tennessee and an MFA in creative writing from Southern Illinois University. She works as a book editor. Her writing has appeared in the Chicago Tribune, Gapers Block, Psyche magazine, Fresh Cup, and more. For more coffee content, follow @craftcoffee_amanual on Instagram. Andreas Willhoff has been a part of the Chicago coffee industry for more than a decade. He's worked the floor as a barista, managed coffee shops, directed wholesale training for a roaster, and more. He is currently a technical specialist at Rancilio, an espresso machine company.
IDEAL Qualifiers Chicago will take place at Chicago Willow Electrical Supply on July 25, 2018. This is our second IDEAL qualifier at our Chicago location.
It is wise, if you value basic human decency, to ignore Rush Limbaugh. The ever-outraged right-wing talk radio host has gurgled angrily for decades now, like an aggrieved and sulfurous geyser. His …
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Named a top food & drink book of 2017 by Food Network, Wired, Sprudge, and Booklist. This comprehensive but accessible handbook is for the average coffee lover who wants to make better coffee at home. Unlike other coffee books, this one focuses exclusively on coffee-not espresso-and explores multiple pour-over, immersion, and cold-brew techniques on 10 different devices. Thanks to a small but growing number of dedicated farmers, importers, roasters, and baristas, coffee quality is at an all-time high. But for nonprofessionals, achieving cafe quality at home can seem out of reach. With dozens of equipment options, conflicting information on how to use that equipment, and an industry language that, at times, doesn't seem made for the rest of us, it can be difficult to know where to begin. Craft Coffee: A Manual, written by a coffee enthusiast for coffee enthusiasts, is a comprehensive guide to improving your brew at home. The book provides all the information readers need to discover what they like in a cup of specialty coffee-and how to replicate the perfect cup day after day. From the science of extraction and brewing techniques to choosing equipment and deciphering coffee bags, Craft Coffee focuses on the issues-cost, time, taste, and accessibility-that home coffee brewers negotiate and shows that no matter where you are in your coffee journey, you can make a great cup at home. 2-color printing
Description About the Book The first book to apply the latest scientific research to barbecuing and grilling by the founder of the popular website amazingribs.com--with more than 100 recipes Book Synopsis New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named "100 Best Cookbooks of All Time" by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, "Meathead" Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: - Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. - Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. - Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. - Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Lobster, and many more. Review Quotes "Readers will be delighted to learn that a man who willingly calls himself Meathead can still be trusted with a collection that has science in the subtitle. Goldwyn, whose day job is running the website amazingribs.com, explores the complexity of heat, meat, and smoke in the first half of his book, with a sense of humor sharper than his nickname suggests and a stack of scientific research provided by physicist Greg Blonder. Then he offers more than 100 recipes to take to the grill...[an] excellent guidebook." --Publishers Weeklky "This is the book barbecue nerds have been waiting for. Myth and lore abounds in the world of cooking, and nowhere more so than in the primal arena that exists when humans put open fire and meat together in the great outdoors (or suburban backyard, as the case may be). That's good news for anyone who, like me, longs to understand the science of grilling and barbecue; the thermodynamics of heat transfer under that kettle dome, the chemistry of the smoke ring, and what makes a char-grilled steak so g*&@%# delicious. Meathead's gift lies not just in factual accuracy, but also in being able to distill complex subjects to their most essential, applicable core in a manner that is a genuine pleasure to read. You'll laugh out loud at his metaphors. A good technical writer will leave you feeling like you know more than when you started. A great one can leave you feeling like more than a passive bystander. It'll make you feel like an active participant, like you've been on a voyage of discovery for yourself. Flipping over each page to discover what lies on the next will remind you of the very first time you peeked under the cover of your grill and breathed in the alchemy that occurs between smoke and meat. You'll see conventions challenged, techniques elucidated, and myths busted, and you'll have a wildly fun time in the process. With hundreds of pages on techniques, theory, equipment, and background science before you even get to the recipes, this is a book that is squarely aimed at cooks who don't just want a single good rack of ribs coming off their grill, but who want to understand what makes them good and how to repeat it time after time. Soak in enough of the background technique and you won't even need a recipe. You have all the tools you need to develop your own. I love to grill but I'm not barbecue guru. After reading Meathead, I'm gonna be pretty darned good at faking it though." -- J. Kenji López-Alt, Author of The Food Lab "An amazing compendium of barbecue knowledge." -- Aaron Franklin, Franklin Barbecue, Austin, and Author of Franklin Barbecue "Barbecue nerds will delight in Meathead's detail-oriented research. Busting myths and blinding us with science, Meathead is a must for the collection of any serious barbecue cook." -- Mike Mills and Amy Mills, 17th Street Barbecue and authors of Peace, Love, & Barbecue "Barbecuing is a subject that arouses strong opinions, and you won't find many that are stronger than Meathead Goldwyn's. The difference is that he has the evidence to back them up. Anyone from a backyard burger king to a competition smoker is likely to learn something from this book." -- Russ Parsons, Author of How to Read a French Fry "An indispensable barbecue book. It is at once comprehensive and engaging and will become a cornerstone reference book in my barbecue collection." -- Jim Shahin, Washington Post barbecue columnist "As a former scientist, I am thrilled to see a cookbook that is more than just a collection of recipes. Meathead has clearly and simply explained the science of live-fire cooking from understanding the role of fire and smoke to how marinades and brines work to flavor and enhance meat and lots more. Many old myths are debunked as well, using science, not heresy. I predict this book will be lovingly battered and greasy from years of serious use." -- Bruce Aidells, Author of The Great Meat Cookbook "I'm embarrassed to admit how many cooking myths I thought were true. Meathead and his team of scientists and food fanatics, backed by science, sever barbecue fact from fiction to make us better cooks. Learn what's happening at every stage of cooking, from marinating to the last flame lick on the grill." -- Jaden Hair, Publisher of SteamyKitchen.com and author of The Steamy Kitchen Cookbook and Steamy Kitchen's Healthy Asian Favorites "Recipes can get you cooking; proper techniques can get you cooking well. But only understanding the underlying science can make you a smarter cook. And that's what makes this book required reading." -- Barry Sorkin, Owner and Pitmaster, Smoque BBQ, Chicago "A wonderful book filled with years and years of trial and error with many meats and techniques. A compilation and study of everything that affects your meat's taste and texture." -- Charlie McKenna, Chef Owner of Lillie's Q, LQ Chicken Shack, and Dixie in Chicago "A game-changer reminiscent of the scientific wisdom of Harold McGee and the masterful techniques of Jacques Pépin." -- Paul Virant, Executive Chef of Perennial Virant in Chicago and author of The Preservation Kitchen "The ultimate compilation of the science of barbecue. One would be hard pressed to have a single question or curiosity that is not answered within the pages of this book." -- Linda Orrison, President, National Barbecue Association, 2015-2016 "This is a go-to book in my cookbook library." -- Rick Gresh, Executive Chef, Virgin Hotel Chicago "By far the most comprehensive barbecue book I have seen." -- Dave Raymond, Creator of Sweet Baby Ray's Barbecue Sauce "The bible against which all other barbecue cookbooks will be judged. His truths will set you free." -- Michael Sanson, Editor, Restaurant Hospitality Magazine "When asked 'why, ' never have to say 'just because' again. Meathead demystifies the science of great barbecue. When the smoke clears, you'll taste the difference." -- Chris Lilly, Pitmaster, Big Bob Gibson Bar-B-Q, Decatur, Alabama "Meathead chops years off your learning curve with this encyclopedia of barbecue knowledge." -- Chris Hart, author of Wicked Good Barbecue About The Author MEATHEAD (CRAIG) GOLDWYN is the president and founder of amazingribs.com, one of the most popular online barbecuing sites. He writes for Serious Eats. His articles have appeared in the Huffington Post, WIne Spectator, and more. His photos have run in Time and Playboy. He judges BBQ cookoffs from Kansas City to Memphis.
CHICAGO–(BUSINESS WIRE)–Chicago Atlantic announced today the funding of a $16 million senior secured term loan to Margo, a cryptocurrency ATM operator that provides a secure and convenient way to instantly turn cash into digital currency. Chicago Atlantic’s capital investment will help support Margo’s growing kiosk network. “Margo is redefining the
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If you find yourself with some time to kill at the San Francisco Airport over the holidays, be sure to check out the new exhibit of San Francisco maps in Terminal 2. Starting tomorrow, the SFO Museum is featuring dozens maps from the fantastic collection of David Rumsey. The exhibit illustrates the explosive growth of San Francisco from its rough-and-tumble Gold Rush days through the mid-20th century.
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On top of an old bowling alley in industrial northern Brooklyn sits an expansive translucent greenhouse. Inside, a bounty of produce thrives under the supervision of a computer-controlled network of sensors, motors and plumbing. The 15,000-square-foot hydroponic greenhouse facility, called Gotham Greens, is reputedly the first commercial-scale urban operation of its kind in the United States. Thousands of lettuce and basil seedlings were plopped into a soil-less farming system in May. Wired.com visited the farm for a tour.
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Named a top food & drink book of 2017 by Food Network, Wired, Sprudge, and Booklist. This comprehensive but accessible handbook is for the average coffee lover who wants to make better coffee at home. Unlike other coffee books, this one focuses exclusively on coffee-not espresso-and explores multiple pour-over, immersion, and cold-brew techniques on 10 different devices. Thanks to a small but growing number of dedicated farmers, importers, roasters, and baristas, coffee quality is at an all-time high. But for nonprofessionals, achieving cafe quality at home can seem out of reach. With dozens of equipment options, conflicting information on how to use that equipment, and an industry language that, at times, doesn't seem made for the rest of us, it can be difficult to know where to begin. Craft Coffee: A Manual, written by a coffee enthusiast for coffee enthusiasts, is a comprehensive guide to improving your brew at home. The book provides all the information readers need to discover what they like in a cup of specialty coffee-and how to replicate the perfect cup day after day. From the science of extraction and brewing techniques to choosing equipment and deciphering coffee bags, Craft Coffee focuses on the issues-cost, time, taste, and accessibility-that home coffee brewers negotiate and shows that no matter where you are in your coffee journey, you can make a great cup at home. 2-color printing
It is wise, if you value basic human decency, to ignore Rush Limbaugh. The ever-outraged right-wing talk radio host has gurgled angrily for decades now, like an aggrieved and sulfurous geyser. His …
