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

Hardcover | September 7, 2010

byCynthia Gold, Lise Stern

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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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From the Publisher

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 bee...

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.Lisë Stern has written on diverse subjects from software to travel, and considers food writing her main passion. She ...
Format:HardcoverDimensions:288 pages, 9 × 9 × 1 inPublished:September 7, 2010Publisher:Running PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0762437731

ISBN - 13:9780762437733

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Joseph Simrany, President, Tea Association of the USA, April 6, 2010 “For those of you who think you know all about tea, you have never met Cynthia Gold or her disciple Lisë Stern.  Together, they will take you on a gustatory adventure that will span the globe in search of new ways to enjoy this amazing beverage.”James Norwood Pratt, author of The Tea Lover’s Treasury and The Tea Lover’s Companion "Beautiful, imaginative, and wonderfully clear, what Cynthia Gold and Lisë Stern have given us is nothing less than a new dimension to the culinary arts. Here is the simply indispensable work on tea with cooking and cooking with tea. In time we will all pay our compliments to the chef."Ming Tsai, host of award-winning PBS series, Simply Ming “Everyone loves tea, but not many know that you can cook with it as well, and not just the classic recipes like Tea-Smoked Duck. Cynthia and Lisë have put together over 250 pages filled with savory and sweet recipes that use tea as an ingredient. From the Orange Spice Tea-Roasted Pork Tenderloin with Mango-Peach Salsa to the Earl Grey Cream Tea Cake, this book will take you way beyond a cup of tea.”Nina Simonds, author of