Tea in its many forms has been around for thousands of years, and is a burgeoning industry in many countries as the demand for specialty leaves grows. Read all about the picking and drying techniques virtually unchanged for centuries, popular growing regions in the world, and the storied past of trading.
Culinary Tea has all this, plus more than 100 recipes using everything from garden-variety black teas to exclusive fresh tea leaves and an in-depth treatment of tea cocktails. The book will include classics, such as the centuries-old Chinese Tea-Smoked Duck and Thousand-Year Old Eggs, as well as recipes the authors have developed and collected, such as Smoked Tea-Brined Capon and Assam Shortbread.
Including a comprehensive guide to grains, nuts and seeds, this exhaustive volume will also cover all you need to know to buy, prepare, cook and store your superfoods, including soaking, sprouting and growing at home.
Over 50 recipes are divided into breakfasts, small bites, small dishes, big dishes and sweet treats & bakes. Renée Elliott has collected a mouthwatering range of recipes that are truly international in flavour whilst also covering the myriad health benefits of each ingredient.
Beautifully packaged and lavishly illustrated with beautiful photography, this pocket-sized volume is an exhaustive guide to everything you need to know about grains, nuts and seeds.
Other titles in this series include: Super Root Spices and Super Pulses.