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

December 15, 2013 - Comment

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

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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.

Comments

Literary Gourmet- says:

Extraordinary Book This is an extraordinary resource for any cook or person interested in tea. Like all cookbooks it has recipes, but it also can transport you to the various countries from where the recipes came. The pictures are fabulous. The instructions for the recipes are easy to follow. Most of the ingredients are not hard to find. Using tea as one of the ingredients in a recipe creates new and exciting dishes that have an alluring taste and good presentation. Gold’s tea expertise is remarkable and Stern’s ability to create clear directions is impressive. The introductory material on tea has new things for everyone. The book is very well written. I highly recommend the book. It would be a wonderful gift for lovers of tea and cooks of all levels and abilities.

Jason O. Walker says:

Not for the Rachel Ray -types In 2011, I was able to talk with Cynthia Gold at World Tea Expo about this book.The impression I got from Cynthia and Culinary Tea was that tea can and should be looked upon as more than a beverage. It is also a spice, an ingredient that we can experiment with in creating new delights.A few details about the book:- over 100 recipes- Chapters with background on tea types, flavor profiles, and tea preparation- Recipe chapters on: starters, entrees, desserts, and beverages (including cocktails)- Excellent photography of tea locations and dishes. Not all dishes are photographedIn talking and reading the book, I was left wondering who this book is speaking to. Certainly not the Rachel Ray- type audience. Many of the more unique recipes require ingredients not found in every home kitchen. Following a recipe will require having things like lemon grass, star anise, or bonito flakes on hand. Only the more devoted tea drinkers will…

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