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Culinary Tea by Cynthia Gold and Lise Stern


 

Cynthia Gold researched this book on a tea tour of China with Roy Fong.



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Description
 

Based on her tea tour of China with Roy Fong, Cynthia Gold, in partnership with Lise Stern, has created a lovely cookbook for tea enthusiasts.
Tea, in its many forms, is one of the oldest ingredients in the kitchen, though usually found only in pots and bags. We aim to change that with our book. We explain the techniques of cooking with tea in versatile starters, inspired main dishes, and tempting desserts, plus an array of intriguing beverages.

Explore the many possibilities of culinary tea, including producing tea concentrates, brines, braises, and smoking mixes; steeping leaves in cream, vinegar, vodka, and other liquids; and using the tea leaves themselves to add flavor and texture to both savory and sweet dishes. Try the Jasmine Dumplings; Green Tea-Lacquered Salmon; Tea-Rubbed Short Ribs; Earl Gray Crème Brûlée; or the Apricot-Oolong Champagne Cocktail.  (Excerpt from Culinary Tea Website)

Hardcover and jacketed.

288 pages

Full color

ISBN:  978-0-7624-3773-3


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