Victoria Arduino, 1922
Victoria Arduino, 1922
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Cappiello,...
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Cafe de La Belle Cuisine

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

 

Shop Gevalia.com
Shop Gevalia.com

 "Coffee falls into the stomach ... ideas begin to move, things remembered
arrive at full gallop ... the shafts of wit start up like sharp-shooters,
similes arise, the paper is covered with ink ...

~ Honore de Balzac


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Cafe de Paris II
Cafe de Paris II
Noemi Martin
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Cafe Flore
Cafe Flore
Jeannette ...
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The Cafe
The Cafe
Art Print

Foujita,...
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After Hours
After Hours
Art Print

Heighton, Brent
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Cafe
Cafe
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Lourenco, Didier
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Baking: From My
Home to Yours

 

 

 

 

 

 

 

 

Le Cafe Rouge
Le Cafe Rouge
Art Print

Curilova, Ludmila
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The Art and Soul
of Baking

 

 


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Griechengasse Cafe at Night, Vienna, Austria
Griechengasse Cafe at Night, Vienna, Austria
Walter Bibikow
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Do you just need your morning fix...

 

Morning on Boulevard Saint Michel
Morning on Boulevard Saint Michel
Art Print

Leu, Michael
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or are you dreaming of relaxing?

 

Whether you're dreaming of a famous Parisian café,

 

Cafe de Flore, Paris
Cafe de Flore, Paris
Noemi Martin
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a famous New Orleans cafe,

 

Cafe Du Monde, New Orleans, Louisiana, USA
Cafe Du Monde, New Orleans, Louisiana, USA
Charles Bowman
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or a languorous interlude in a Mediterranean setting,

 

Sidewalk Cafe, Bastia, Corsica, France, Mediterranean
Sidewalk Cafe, Bastia, Corsica, France, Mediterranean
James Gritz
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there's nothing quite so luxurious as lingering over your
favorite coffee or tea
, nibbling on your favorite pastry,
and chatting with good friends. 

 

Paris Patisserie, 1889
Paris Patisserie, 1889
Jean Béraud
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Michele's Spiced Almond Biscotti
(makes 4 to 5 dozen)

 2 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder  
1/2 teaspoon baking soda  
1/4 teaspoon salt  
1/4 teaspoon ground white pepper  
1/2 teaspoon ground cloves or allspice  
1/2 teaspoon ground cinnamon  
1/4 teaspoon ground ginger  
1 cup sugar  
3 large eggs  
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon orange extract
2 tablespoons minced orange zest  
3/4 cup whole almonds with skins, toasted,
cooled and chopped coarse

 In a small bowl sift together flour, baking powder, baking soda, salt,
white pepper, ground cloves, cinnamon and ginger. Whisk sugar and
eggs to a light lemon color; stir in extracts, orange zest and almonds.
Sift dry ingredients over the egg mixture, then fold in until dough is just combined. Adjust oven rack to middle position and heat oven to 350
degrees F.
Halve dough and turn each portion onto an oiled cookie sheet coveredd
with parchment. Using floured hands, quickly stretch each portion of
dough into a rough 13-by-2-inch log, placing them about 3 inches apart
on the cookie sheet. Pat each dough shape to smooth it. Bake, turning
pan once, until loaves are golden and just beginning to crack on top,
about 35 minutes. Cool the loaves for 10 minutes; lower oven temper-
ature to 325 degrees F.  Cut each loaf diagonally into 3/8-inch slices
with a serrated knife. Lay the slices about 1/2 inch apart on the cookie
sheet, cut side up, and return them to the oven.  Bake, turning over
each cookie halfway through baking, until crisp and golden brown on
both sides, about 15 minutes.  Transfer biscotti to wire rack and cool
completely.  Biscotti can be stored in an airtight container for at least
1 month.

Variations:  Macerate 3/4 cup currants, chopped raisins, or dates in
1/4 cup brandy or marsala for at least 1 hour.  Drain and fold into the
dough along with extracts, adding a teaspoon or so of the macerating
liquid to the dough.


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Nothing bad could ever
happen to me in a cafe...

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While you're enjoying your coffee,
perhaps you'd like to stroll through .....

La Belle Galerie

 

The Card Players, 1890-92
The Card Players, 1890-92
Art Print

Cezanne, Paul
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"She sent out for one of those short, plump little cakes called 'petites madeleines', which look as though they had been molded in the fluted scallop of a pilgrim's shell. And soon, mechanically, weary after a dull day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had
soaked a morsel of the cake. No sooner had the warm liquid, and the crumbs
with it, touched my palate than a shudder ran through my whole body, and I
stopped, intent upon the extraordinary changes that were taking place. An
exquisite pleasure had invaded my senses..."

~Marcel Proust

 

Click for more Food Quotes!

 

Summer in Provence
Summer in Provence
Art Print

Bates, George W.
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