Coffee and chicory
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Language: EnglishPublished:
Authors:
- Simmonds, P. L. (Peter Lund)
1814 - 1897
About this book
In the mid-19th century, P.L. Simmonds penned "Coffee and Chicory: Their Culture, Chemical Composition, Preparation for Market, and Consumption," a groundbreaking scientific work. Delving into the intricate world of coffee and chicory, this document reveals the secrets behind their cultivation and chemical properties. Ideal for aspiring botanists and culinary enthusiasts, this publication offers a detailed look at the preparation methods and market consumption of these beloved beverages. Discover the unique characteristics of coffee and chicory as you explore this insightful text, perfect for students and historians seeking a deeper understanding of these iconic ingredients.
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