dinsdag 27 april 2010

Cooking with tea: book review

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From the Ritz Carlton to the Four Seasons to the world's finest spas, tea is the new ingredient of choice in todays most delicious recipes. In Cooking With Tea by Robert Wemischner and Diana Rosen, novices and seasoned chefs alike can create mouth-watering dishes like Duck Foie Gras with Tea-Poached Apricots, Waldorf Salad with Mango Scented Keemun, and Orange Pekoe with Grand Marnier Souffl from easy-to-follow recipes and gorgeous color photographs.

In addition to the 100 sumptuous recipes for condiments, side-dishes, entrees, desserts, and tea beverages, readers will discover:
* The history and different types of tea
* How to brew their own tea for cooking
* Tips for buying and storing tea
* Techniques used for cooking with Tea
* How to pair teas with food
* Resources for teas and unusual ingredients, and much more

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