Cooking With Tea: Techniques and Recipes for Appetizers, Entrees, Desserts, and More

by Robert Wemischner, Diana Rosen

From the Ritz Carlton to the Four Seasons to the world's finest spas, tea is the new ingredient of choice in todays most delicious recipes. In Cooking With Tea, novices and seasoned chefs alike can create mouth-watering dishes like Duck Foie Gras with Tea-Poached Apricots, Waldorf Salad with Mango Scented Keemun, and Orange Pekoe with Grand Marnier Souffl from easy-to-follow recipes and gorgeous color photographs. In addition to the 100 sumptuous recipes for condiments, side-dishes, entrees, desserts, and tea beverages, readers will * The history and different types of tea * How to brew their own tea for cooking * Tips for buying and storing tea * Techniques used for cooking with Tea * How to pair teas with food * Resources for teas and unusual ingredients, and much more

Genres: Cookbooks, Tea, Food, Nonfiction

146 pages, Hardcover

First published October 15, 2000

Reviews

[J. Keck · Rating 4 out of 5]

Went to a tearoom where my spouse used this book to cook a banquet for invited guests and the visiting authors. An interesting experience. The receipts were good--some better as inspiration for the chef. The guests enjoyed the meal. The experience of cooking with tea was novel and a real draw for many tea lovers.