In 2011, I was able to talk with Cynthia Gold at World Tea Expo about this book.
The impression I got from Cynthia and Culinary Tea was that tea can and should be looked upon as more than a beverage. It is also a spice, an ingredient that we can experiment with in creating new delights.
A few details about the book:
- over 100 recipes
- Chapters with background on tea types, flavor profiles, and tea preparation
- Recipe chapters on: starters, entrees, desserts, and beverages (including cocktails)
- Excellent photography of tea locations and dishes. Not all dishes are photographed
The real treasure in this volume is not the recipes themselves, but the inspiration they spark. I had been putting matcha in my morning oatmeal before this book. But after reading and talking with others, I had personal success with an orange pu’erand duck soup. Culinary Tea contains nuggets of tea-wealth. Even a cook pressed for time can find ways to crumble a few leaves into a dish and see what happens. A little bit of leftover tea can replace plain water in some cases. Culinary Tea opens your eyes to those opportunities, and tips the balance away from error and more rewarding taste experiences.
Walker Tea Review- a tea blog with tea reviews and tea tastings.
Want to see a tea reviewed? Contact me: email@example.com