This cutting-edge tome on one of the worldOCOs 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. qCulinary Teaq 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.qMore Than 150 Recipes Steeped in Tradition from Around the World Cynthia Gold, Lise Stern ... Salad dressings Darjeeling Tea Vinaigrette, 75 Fresh Tea Vinaigrette, 76 Green TeaaLemon Basil Dressing, 73 Sesame-Ginger Garlic Dressing, ... with, 137a38 Tung Ting, 97 Fresh Spring Rolls with, 98a99 and Wild Rice Salad, 73 Sikkim tea, 38 Silver Tip Tea Oil, 149 Simple Syrups Basic, 237 Black Tea, anbsp;...
|Author||:||Cynthia Gold, Lise Stern|
|Publisher||:||Running Press - 2010|