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

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

This front line book on one of the world's most seasoned fixings and most well known refreshments will be a significant device for both home and expert cooks. Gold and Stern offer better approaches for taking a gander at tea: the leaves with a history extending a huge number of years is currently an unmistakable advantage in the culinary munititions stockpile.

Tea in its numerous structures has been around for a huge number of years, and is a blossoming industry in numerous nations as the interest for claim to fame leaves develops. Find out about the picking and drying procedures practically unaltered for a considerable length of time, famous developing districts on the planet, and the celebrated past of exchanging.

Culinary Tea has this, in addition to in excess of 100 plans utilizing everything from typical dark teas to selective new tea leaves and a top to bottom treatment of tea mixed drinks. The book will incorporate works of art, for example, the hundreds of years old Chinese Tea-Smoked Duck and Thousand-Year Old Eggs, just as plans the writers have created and gathered, for example, Smoked Tea-Brined Capon and Assam Shortbread.

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.

The best experience I've ever had with chai was during an intrepid overland journey from Lusaka to Dar Es Salaam. We stopped at a makeshift early morning bush cafe for chicken soup, roti and chai, the only menu items available. I have been searching for YEARS for a chai recipe that comes close to that wonderful experience. This book provided such a recipe. This book is very thorough, and provides excellent descriptions on nuances in choosing authentic products and avoiding branding traps when necessary. The tea egg recipe is as good as any I've had at my favorite Korean and Vietnamese bakeries. I've made several teas and the simple syrup. I love, love love the book. It's colorful, well, organized. Many of the recipes are simple and the authors are good about explaining sources and what to look for. The book alone is beautiful, but paired with it's contents, it's a true wonder. I've learned so much about teas simply making a few recipes from this book.-Bookmaven

I had the pleasure of going to one of their demonstrations/talks and it was wonderful. Both very nice women and answered all m ignorant questions and added to my love of tea. I have tried many of the recipes and have really enjoyed them, I had never tried tea in food andd think it is very clever and adds a nice earthy/natural flavor to many foods. They were very, VERY, knowledgeable and will ccetainly be around for a while.-Sacranicko 

I have so far tried only two recipes from this book but they both turned out delicious. It is a beautifully laid out and informative book. I borrowed it from the public library initially but there were so many recipes I wanted to try that I gave in and bought my own copy.-Rainydayinto 

Download Ebook Culinary Tea: More Than 150 Recipes Steeped in Tradition from Around the World | 73 Mb | Pages 288 | PDF | 2010

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