Image: William H. Ukers, or uncredited photographer in his employ · Public domain
All About Coffee
- Year
- 1922
- Era
- 20th century
- Origin
- USA · Americas
- Language
- English
- Category
- Single-subject
All About Coffee, compiled by William H. Ukers and first published in New York in 1922, remains the foundational English-language reference on its subject. A monumental single-subject treatise, it surveys the botany, cultivation, processing, commerce, and social history of coffee, alongside its preparation and consumption across cultures. Drawing on extensive research undertaken through The Tea and Coffee Trade Journal, the work established a scholarly framework still consulted by historians and trade specialists today.
Cooking from this book
Turkish Coffee
Signature dishAmong the many preparations surveyed in this monumental volume, Turkish coffee stands out as emblematic. Ukers traced its lineage through Ottoman coffeehouses and ceremonial customs, presenting it as the ancestral form from which global coffee culture grew. Finely pulverised beans simmered with water, sometimes sweetened, and served unfiltered in tiny cups, it embodies the historical and anthropological sweep that made his book the definitive reference on coffee for generations of writers and roasters.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
