CULINARY TEAASIAN ART MUSEUM
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.
Lisë Stern has written on diverse subjects from software to travel, and considers food writing her main passion. She lives in Boston, Massachusetts.
- Authors Cynthia Gold, Lise Stern
- Published 2010
- 288 pages, hardcover
- 9 X 9 inches