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

byCynthia Gold, Lise Stern

Hardcover | September 7, 2010

Culinary Tea: More Than 150 Recipes Steeped in Tradition from Around the World by Cynthia Gold
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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 Teahas 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.

Cynthia Goldis 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 Sternhas written on diverse subjects from software to travel, and considers food writing her main passio...
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Title:Culinary Tea: More Than 150 Recipes Steeped in Tradition from Around the WorldFormat:HardcoverProduct dimensions:288 pages, 9 X 9 X 1 inShipping dimensions:288 pages, 9 X 9 X 1 inPublished:September 7, 2010Publisher:Running PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0762437731

ISBN - 13:9780762437733

Appropriate for ages: All ages

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Editorial Reviews

Chris Schlesinger, co-author of James Beard award-winning The Thrill of the Grill, contributing editor to Saveur, and chef/owner of East Coast Grill "As a chef, I am always excited to get reintroduced to an ingredient that has such a universal appeal and a broad function in the kitchen. After reading Culinary Tea, I am eager to try out several innovative concepts from brining and smoking to culinary rubs. Cynthia Gold and Lisë Stern’s book will satisfy everyone from the home cook to the restaurant chef and will open the eyes of every reader to the wonderful uses of culinary tea.” Milwaukee Journal Sentinel 8/24/10“A beautiful text, with many unusual recipes… Recipes are easy to follow, each to its own page and the sturdy book and thick paper stock stay open on the counter with no need for place-holding. A substantial and sophisticated cookbook for the price.” Karen Page and Andrew Dornenburg, James Beard award-winning authors of