Culinary Tea: More Than 150 Recipes
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Culinary Tea: More Than 150 Recipes Steeped in Tradition from Around the World
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.
“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 Spices of Life
“In CULINARY TEA, tea authority Cynthia Gold and food writer Lisë Stern offer generous information about all matters of tea, including tea history and varieties, advice on tea and food pairings, and a treasure trove of intriguing and mouth-watering tea-infused recipes.”
Adam Ried, Boston Globe Magazine cooking columnist and author of Thoroughly Modern Milkshakes
“In Culinary Tea, Cindy Gold and Lisë Stern offer an inspired, information-packed, eye-opening tea-torial on every aspect of this ancient, and modern, staple. Detailed taste profiles, flavor pairing recommendations, and incredible recipes help you see, and taste, tea in a whole new light—and in different cookware, too! Gold and Stern catapult tea from the cup right into the saucepan, skillet, roaster, and cookie sheet—and that’s just the beginning!”
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.”
- Hardcover: 288 pages