Cooking with Tea [Hardcover]

Robert Wemischner (Author), Diana Rosen (Author)

Book Description

Publication Date: October 15, 2000

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, 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

Editorial Reviews

Review

"Cooking with Tea offers recipes and methods for the chef interested in using the leaf in his or her kitchen." -- Pastry Art & Design Magazine

"Another bonus: tea imparts a subtle complexity to foods without added calories, fat, or sodium." -- St. Joseph News-Press

"Tea makes a wonderful addition to creams, juices, and gravies." -- Hemispheres

"dazzling, remarkably accessible showcase of cooking with this dynamic new-ingredient." -- North Carolina Builder/Architect

About the Author

Robert Wemischner, an acclaimed chef, cooking instructor, and lecturer has worked in the test kitchens of Bon Appetit magazine. He has written for many publications, including Cooks Illustrated and Fine Cooking and is the author of The Vivid Flavors Cookbook. He has taught at l'Academie de Cuisine outside of Washington D.C., and at the James Beard House in New York. He lives in Los Angeles, California. Diana Rosen, a renowned tea expert, has been writing, consulting, and speaking about the subject for over ten years. She is the editor of more than thirty issues of the national consumer quarterly, Tea Talk, a newsletter on the pleasures of tea. She is co-author of The Tea Lovers Companion and the author of The Coffee Lovers Companion and The Book of Green Tea. She lives in Sausalito, California.

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Product Details

• Hardcover: 164 pages
• Publisher: Periplus Editions (October 15, 2000)
• Language: English
• ISBN-10: 9625938168
• ISBN-13: 978-9625938165
• Product Dimensions: 10.3 x 9.3 x 0.7 inches
• Shipping Weight: 2.4 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #634,801 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

14 of 14 people found the following review helpful:

5.0 out of 5 stars Incredible! Even better than I had hoped..., September 26, 2002

By 

Rachel Himes (Indiana, Pennsylvania USA) - See all my reviews

Amazon Verified Purchase

This review is from: Cooking with Tea (Hardcover)

I am a big fan of tea. I also love meals that are both simple and elegant. I'm not your traditional "homestyle" cook. That said, I also hate fussy, pretentious food that requires a lot of time and fuss in the kitchen. This book was very much what I was looking for.
The ideas presented here are flavorful and innovative. The presentations are simple, but lovely. The color photographs are plentiful, and beautiful. There is a photo of every recipe in the book. I don't know about you, but I love to see what the final product looks like.
Some of the recipes are easier than others. None of them require hours of work and preparation. Also, some have a short list of ingredients.
Finally, there are a variety of ideas here ranging from Asian and Thai inspired dishes to some more "fusion" cuisine. I highly recommend this book to anyone who enjoys cooking and is looking for something "different" but not too complicated.

7 of 7 people found the following review helpful:

5.0 out of 5 stars This book is the best of it's kind!, February 14, 2002

By A Customer

This review is from: Cooking with Tea (Hardcover)

While many tea cookery books focus on foods to serve with tea, this book shows you how to use tea as a basis for cooking a variety of foods. Beginning with a general introduction of tea, the book goes on to teach the reader about various types of teas, how to brew and store them, and then how to cook with them.

This book is great for the newcomer or the experienced tea lover, the professional and not-so-professional cook. With beautiful pictures and recipes like Smoked Chicken Salad with Tea Vinaigrette, Tea Cured Salmon, (my favorite) Spring Rolls with Thai Tea Sauce, Tea Smoked Chicken, Earl Grey Truffles and Chai Ice Cream to whet the appetite, how could you go wrong?

1 of 1 people found the following review helpful:

5.0 out of 5 stars Creative and Accessible, May 22, 2008

By 

LA Fundraiser (Los Angeles, CA) - See all my reviews

This review is from: Cooking with Tea (Hardcover)

Robert Wemischner has created a cookbook that works. The recipes creatively use tea in an accessible form. This a a worthy successor to his "Vivid Flavors" cookbook. The author takes us beyond the standard fare, but in a way that a reasonable home cook can reproduce.