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      RECIPE TITLE "Coffee Drinks Collection" Author: Erik

    yields1 time -- difficultyeasy



    1. ALMERIA 1-1/2 ounces run 1 ounce brandy 1 ounce coffee 1 egg white Blend the ingredients with ice cubes. Strain into a glass.
    2. BOURBON FOG 1 quart bourbon 1 quart strong coffee 1 quart vanilla ice-cream Chill the coffee. Mix all the ingredients in a punch bowl. Serve with a small amount of ice.
    3. CAFFE' AMARETTO 1/2 ounce Amaretto 1/2 ounce Kahlua 1 cup hot coffee whipped cream Pour the liqeurs into the coffee and top with the whipped cream. CAFE ROYAL sugar cube brandy hot coffee Put sugar cube well soaked in brandy in a teaspoon: ignite. When flame is out, drop into the coffee.
    4. ICED COFFEE FILLIP 2 teaspoons Kahlua cooled strong coffee Mix together in a glass and chill before serving.
    5. IRISH COFFEE 1-1/2 ounces Irish whiskey 1 teaspoon sugar hot coffee 1 ounce cream Warm a glass in hot water. Pour out the water and add sugar, whiskey, and cream. Be sure to add the cream last so that it floats on top.
    6. ITALIAN COFFEE 1-1/2 ounce Amaretto 1-1/2 teaspoon coffee ice-cream Mix the above in a glass and fill with hot coffee. Sprinkle with ground coriander.
    7. JAMAICAN COFFEE 1 ounce coffee brandy 1 ounce light rum Mix together in a glass. Fill the glass with hot coffee. Sprinkle with nutmeg.
    8. MEXICAN COFFEE 1 ounce Kahlua 1/2 ounce tequila very hot coffee whipped cream Mix the liquids in a glass. Top with the whipped cream.

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    The Cafe Cookbook: Recipes from London's River Cafe
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    At The River Café, chefs Rose Gray and Ruth Rogers serve dishes inspired by Italy's rustic regional cooking. In traditional Italian dishes, Prosciutto and Radicchio with Balsamic Vinegar and Wood-Roasted Asparagus, for example, they demonstrate the felicitous minimalism of fine Italian food. Lemon Risotto, livened with basil and mascarpone cheese, and Pigeons Braised in Red Wine, seasoned with chile, cumin, and Dijon mustard prove how these chefs are also creative. Most recipes in this book are short and simple; for Tagliatelle with Walnut Sauce, just pound the sauce ingredients together in a mortar and boil the pasta. However, dishes like Rise e Bisi, Risotto studded with green peas and seasoned with fresh mint, and most of the others in this book, require impeccable ingredients. If you go after them, you can turn out dishes as breathtakingly flavorful as those earning raves from London diners and restaurant critics; if you do not, the results will taste pleasing but not stunningly special. Martyn Thompson's many magnificent color photos of the food by Gray and Rogers are so precisely vivid and engaging that they recall work by Irving Penn. --Dana Jacobi


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