Culinary Tea: More Than 150 Recipes Steeped in Tradition from Around the World

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This cutting-edge tome on one of the world's oldest ingredients and most popular beverages will be an invaluable tool for both home and professional cooks. Gold and Stern offer new ways of looking at tea: the leaves with a history stretching thousands of years is now a secret weapon in the culinary arsenal.
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.
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About the author

Cynthia Gold is a tea sommelier at The Boston Park Plaza Hotel & Towers. She also frequently speaks on tea cuisine at conferences and teaches at culinary institutes around the country. She lives in Boston, Massachusetts.

Lisëtern has written on diverse subjects from software to travel, and considers food writing her main passion. She lives in Boston, Massachusetts.
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4.5
2 total
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Additional Information

Publisher
Running Press Adult
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Published on
Sep 7, 2010
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Pages
208
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ISBN
9780762441716
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Language
English
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Genres
Cooking / Beverages / Coffee & Tea
Cooking / Specific Ingredients / General
Cooking / Specific Ingredients / Herbs, Spices, Condiments
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Content protection
This content is DRM protected.
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Read aloud
Available on Android devices
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Eligible for Family Library

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