The world''s most popular beverage with a history stretching
thousands of years is now a secret weapon in the culinary arsenal -
devoTEAs will love the chance to braise, bake, and brine with tea.
White, green, oolong, black, and everything in between and beyond,
Culinary Tea not only tells the story of tea as a beverage but
combines the world''s favourite drink with the culinary arts in more
than 100 recipes and photographs throughout. You can take a
culinary journey to meats braised in tea, fruits steeped in tea,
desserts delicately flavored with ground leaves, tea-infused
cocktails with custom-flavoured alcohols, seasonal tea-based
beverages fit for a party, and many more creaTEAve dishes designed
to use a myriad of teas from all over the world.
關於作者:
Cynthia Gold, a graduate of The Culinary Institute of America,
has been featured in various US publications including Boston
Magazine, Tea Almanac, and Tea Magazine, among others and has
received numerous awards for her work. Gold supervises several food
and beverage outlets at The Boston Park Plaza Hotel Towers
and speaks on tea at culinary conferences and cooking schools
around the country. Lise Stern has written about tea extensively
and is a well-regarded food editor, writer, and author of several
books. Both authors live in Boston.