Espresso: Culture and Cuisine [Paperback]

Karl Petzke (Author), Sara Slavin (Author)

Book Description

Publication Date: April 1, 1994

The rich taste and irresistible aroma of espresso has in recent years won adherents from far beyond the realm of the European-style cafes in which it was first introduced to Americans. Weaving together evocative photographs, poems, and literary musings, Sara Slavin and Karl Petzke have created a unique portfolio of images highlighting the potent presence of espresso as a small but essential luxury in everyday life. Including 24 recipes for espresso drinks and simple dishes made with espresso, this beautiful volume offers a romantic, sumptuous paean to the pleasures of coffee in its purest form.

Editorial Reviews

About the Author

Karl Petzke is the co-author, with Sara Slavin, of the award-winning book Espresso and is the photographer for Pears (both from Chronicle Books).

Sara Slavin is an art director and stylist who collaborates with photographers, designers, and publishers on editorial projects throughout the country. She has co-authored numerous books, including Espresso and The Art of the Bath (both published for Chron

Product Details

• Paperback: 96 pages
• Publisher: Chronicle Books (April 1, 1994)
• Language: English
• ISBN-10: 0811806502
• ISBN-13: 978-0811806503
• Product Dimensions: 8.8 x 5.5 x 0.2 inches
• Shipping Weight: 9.6 ounces
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #3,329,168 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

5.0 out of 5 stars Breathing an Espresso Livestyle, February 19, 2001

By 

Mark (Vancouver, BC) - See all my reviews

This review is from: Espresso: Culture and Cuisine (Paperback)

This book attempts, and on many levels succeeds, to establish the whole mentality behind espresso culture.

While other books on the marketplace establish core fundamentals, theories, and practices in creating the perfect bean beverage (David Schomer's Espresso Techniques book comes to mind), this book passes that by and dives into what makes the search for perfect espresso such a joy.

It is an unconventional book. It delves a bit into coffee history, then immediately turns into a cultural observation tale. And the next page has a series of recipes. Then it jumps back into other cultureal microessays, and more recipes again. Another foray into history and technique, then all over again.

Normally, this wouldn't work for me, but it does in this book. Along with great photos (though the macro only techniques start to run a bit thin by the end) the book attempts to recreate the atmosphere that comes along with pulling a great shot, or sitting at Deux Maggots drinking "un petit", or the like.

And in many ways, it succeeds. It will only take you an hour or so to digest this short book, but if you love the bean and the culture that lives around it, you will be going back to this book once in a while.