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Karen Page and Andrew Dornenburg, James Beard award-winning authors of The Flavor Bible
“Anyone who enjoyed the food and tea pairings in our book What to Drink with What You Eat but hoped to explore the subject in greater depth will absolutely love Culinary Tea -- and should add this beautifully-photographed book to their collection immediately. It is a welcome introduction to tea's myriad applications both in the kitchen and at the table, and has become our new favorite tea-related book. Bravo to authors Cindy Gold and Lisë Stern, whose passion for tea is contagious!"
Alice Medrich, author of Bittersweet and Pure Dessert
“Culinary Tea is authoritative, inspiring, and useful for any cook passionate about bringing new and authentic flavors to their cooking. Cindy and Lise give us a wealth of details, ideas, flavor profiles, and cooking methods in addition to tantalizing recipes. In no time you will be deglazing pans with tea, cooking rice in it, brining poultry and making soup with it, not to mention concocting ice creams, cookies and desserts. Tea may well be the next big flavor… I’m totally on board.”
Mary Lou Heiss, co-author of the IACP award-winning and James Beard-nominated The Story of Tea
“Cooking with tea? You bet! In Culinary Tea Cynthia Gold and Lisë Stern draw on culinary school training, tea knowledge, and recipe development skills to show us how easy it is to use tea in all of its guises (fresh and dried leaves, tea broths and powdered tea) to create a wealth of tasty foods, sauces, desserts, and beverages. The recipes in Culinary Tea are written with a sure hand and a clear sense of guidance. Readers will discover that Cynthia and Lisë breathe new life into the centuries-old Asian uses of tea in the kitchen as they shows cooks of all levels how the addition of the flavor of a certain tea can infuse today's favorite dishes (such as black bean soup, chicken salad, salmon, short ribs, scones, chocolate cake, and ice cream) with a new allure. In short, Culinary Tea is a terrific “how to” book for those looking to expand their culinary horizons or to explore another facet of tea.”
Marialisa Calta, “Eat in and Save” syndicated columnist, September 23,2010
“This elegant volume also tells you everything you need to know about sourcing, buying, storing and making tea. But it is the culinary uses that intrigue.”
Today’s Diet & Nutrition, January 2011
Cynthia Gold and Lisë Stern take an age-old but now largely unfamiliar practice--cooking with tea--and elevate it to an art form....Culinary Tea is the kind of cookbook you can spend hours leafing through, marveling at the creative combinations, learning new techniques, and trying to decide which mouthwatering recipe to try first."
Tucson Citizen, 12/15/10
“This is one of the most unusual cookbooks I’ve ever tested and also one of the most fascinating… a fun cookbook that should be an inspiration to find new and exciting uses for this timeless ingredient.”
Informative, creative, and overall very well put together. Love it!Published 16 days ago by Georgiana
A great introduction to the world of teas with wonderful recipes for food and cocktails!Published 5 months ago by Shira Price
Wonderful and innovative, arrived in a timely fashion well packaged.Published 8 months ago by Anne E. Rice-sosne
Some great recipes, some good recipes, and a few that are just plain wrong! Don't bother making the Lahpet recipe - completely inedible.Published 9 months ago by Curt N Bradner
Great book and extremely well made. It looks beautiful and has innovative as well as traditional recipes to share inside.Published 9 months ago by Julia Morgan
Love this book. The photography is beautiful and the recipes are easy to follow. If you are a tea enthusiast (or know someone who is), this is a wonderful gift to yourself or... Read morePublished 12 months ago by D L R