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reveals secrets

COFFEE IS hot! An every-
day pleasure that is seduc-
tive, sensual, comforting,
stimulating, and just plain
delicious. For all of us cof-
fee lovers out there, nothing
beats a great cuppa java.

And who, seemingiy, has been
more successful at satisfying our
endless drive toward that perfect

«cup than Starbucks? No one it
uppears.

On the North Shore alone we
now boast six Starbucks in North
Vancouver, and two more in West
Vancouver, with more opening all
the time. And all of them jam-
packed with regulars who know-
their preferences. Boy do they:
know them! .

Stand behind any regular who
recites. his

“Talllattewithtwopercentextrafoam —

doubleshotwithcocoa” and you
know what-I mean. Like any affi-
cionado worth his stuff, these
guys know their coffee like‘a wine
lover knows his way around a
Bordeaux or a cigar connoisseur
knows.his way around 2 great
Cubano. |

So what's this week's feature
all about? Coffee, of course. And
to tell you all about a great book

#- Gust out in August) available at
Starbucks. Perfect for all your cof-
fee-loving friends out there for
Christmas (a steal at $19.95).

Starbucks Passion For Coffee
(A Starbucks Coffee Cookbook) is
a full-color hardback coffee-table
(couldn't resist that one) book, .
published for Starbucks by the’
reliable folks at Sunset Books in
Menlo Park. —

‘Tlong ago wrote for Sunset
magazine, ‘when we lived in
Europe, and I know of whatI
speak first hand. If they have any-
thing at all to do with a recipe —
it works!

The book is authored by Dave
Olsen, senior VP at Siarbucks. He
travels the world forthe best
beans, develops relationships with
growers and brokers, and is large-
ly responsible for the satisfying -

ix brew we all enjoy at his outlets.

: It is a great read, front to back.
A lot of factual and fascinating
lore (“Coffee i is the common

man’s gold, and like gold, it

__ brings to every man the feeling of

_Juxury and nobility,” Abd-al-
Kadir, fn Praise Of Coffee, 1587)
and quite a bit of history. Lots on
coffee and culture, the mystique
of the coffee house, how coffee
has steeped its way into literature,
music and the arts.

Beautiful graphics and photog-
raphy tell the story of the road
‘from bezry to roasted bean. With
first-hand info on what all those
different Toasts actually mean —
tous. —

-s. And when that salesperson i in
the bright green Starbucks apron
tells you that the bean you're ask-
ing about is “spicy with a winy
edge with full body and quite a bit
of acidity” — there is a simple
chart to help you understand what
they really mean.

-“*# The best part of all is the mid-

dle of the book. How to brew a
perfect cup of coffee. it’s not that
simple! Mr. Olsen tells us that
there are four basic fundamentats

grind, water, and freshness.

And finally ~— perhaps most
important to you newcomers to
the coffee game, a whole section
on the different coffee drinks, how
to order, and how to be definite in
what you are ordering.

Espresso (my favorite), the
“soul” of coffee with its intense
black, hot, nectar-like liquid
capped by the distinctive float of
“crema,”

Edena

Sheldon

CUISINE SCENE

Espresso Macchiato (what |
always order at Starbucks) is a
shot of hot espresso with a doliop
of fuamed milk on top.

Espresso con Panna is a shot

-_ of espresso, chocolate and

steamed milk.

Caife Latte (seems like every-
one’s number one favorite) is pop-
ular in the morning, on the road,
the taller the better. Shot of
espresso, filled with steamed milk,
smal] amount cf foam on top.

Cappuccino is the familiar
shot of espresso, filled up halfway
with steamed milk, topped lavish-
ly with thick foam.

Then you're on your own.
Short, tall, or grande. Extra foam
or not. To go or “for here.”
Nutmeg, cocoa or cinnamon.
Single shot or doppio (double).
Customizing.

Before | share several recipes
straight from this book, with the
kind permission of Starbucks
headquarters in Seattle, | would
like to say that every single recipe
just asks to be tried.

All teamed with suggestions

. for the just-right cup of coffee to

go with. Apple Brown Betty, a
great Panettone, Apricot-Citrus

Scones, Pear-Ginger Muffins, a

sel-Crumb Coffee Cuke,
ssic Lemon Sponge Cake and
The World's Best Chocolate
Pudding. And more.

I know that none of you want
to hear this — but (yes),
Christmas is just around the cor-
ner. Starbucks kicked off last
Thursday (Nov, 17) with their hol-
iday goodies, decorative tins, lots
of sweets to buy, and their special
Christmas Blend of beans (Latin
American and Indonesian beans,
full bodied with a unique spicy
flavor, great with the rich holiday
foods) and their special hot
Eggnog Latte (iny News editor
Pamela Lang waits all year for
this one!),

I don't know about you. I'm
ready for a refill.

LEMON-TIPPED _.
PISTACHIO BISCOTTI

From Starbucks’ Passion For
Coffee book, and great to bake for
holiday gift giving. Store in air-
tight tins, then package up in crisp
cellophane bags with pretty rib-
bons. (Add a pound of coffee beans
to make the gift really special!)

Enjoy these biscotti with steam-
ing het espresso or your favorite
latte.

Makes about 2-
cotti.

6 Tbsp. unsalted butter, room-
temperature

1/2 ¢. granulated sugar

1 Tbsp. grated fresh lemon zest

2 large eggs .

{ tsp. vanilla extract

2 c. all-purpose flour

2 tsp. baking powder

1/4 tsp, salt

i ce. (shelled) pistachios, roasted
and coarsely chopped

For the lemon icing:

2 c. sifted confectioner’s sugar

I tsp. grated lemon zest

1/4 ¢. fresh lernon juice

Preheat oven to 375°F, In a large
bowl, beat the butter, sugar and
lemon zest until well-blended.

Add the eggs, one at a time,
beating well after each addition.
Stir in the vanilla.

In a small bowl, combine the
flour, baking powder and salt. Add
to the butter mixture and blend
thoroughly, Stir in the nuts. The
dough will be soft.

On a lightly floured work sur-
face, divide the dough in half.
Lightly flour each piece, and shape
it into a log about 1-1/2 inches is
diameter and 9 inches long.

1/2 dozen bis-

See Biscotti page 48

NEWS photo Mike Wetereld
AUL OF Starbucks’ North Shore locations kicked off the holidays
last week with all kinds of special Christmas. goodies. Special |
gift tins for coffee beans, readyito-go gift packs, biscotti sweets,
and their popular Christmas Bi of beans. Pick up a copy. of.
thelr great new book while you're thera, and have a hot eganeg
ex

Sl
, /. | ARS
EDGEMONT viLAE » |
Corner of Edgemont‘BIVd. & Queens. ~ 983-9330 |

Wo reserve the right ta fimit quanilties. Prices ta ettact Wed. Nov. 23, to Tuss. How. 29, 1894 § -

éll pay you $30

There’s an aging second fridge chomping up energy
in the basement. Or perhaps you're thinking of
buying a new fridge but you're nut sure what to

-do with the oid one. In either case, B.C.Hydro

will pay you $30 and haul it away.

Free pick-up of your old
energy-guzder.

You could save a cool sum of money.
Old fridges use up to twice as much electricity
as today’s energy-efficient models. By turning
in your old fridge, you can reduce
your Hydro bill by as much as $100
per year. And the energy you save
also takes a load off the environment.

to ‘a great cuppa. Proportion,

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1410 Lonsdaie Ave.
984-4571

To arrange for free pick-up,
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/ 1-800-663-2274 through- rigve
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Saves More
Than Money

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We'll pick up any fridge as long as
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