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Culinary Tea: More Than 150 Recipes Steeped in Tradition from Around the World Hardcover – September 7, 2010

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Editorial Reviews

From Publishers Weekly

Veteran tea experts Gold and Stern share over 150 unusual recipes certain to delight creative cooks, from novice to connoisseur. The medical benefits of tea-drinking are legion, yet, while "Health can pique an interest," the authors know that "taste can create a devotee." What better way for a devotee to express their ardor for the leaf than to cook with it? Equally at home on coffee table or countertop, this handsome book begins with a thorough history and "flavor profile" of every tea type, visiting estates in Japan, India, Sri Lanka, and points between. Readers are then immersed in methodology (brewing the perfect cup; best storage techniques; best teapot types for the desired outcome) before the recipes begin. Broken into sections, stand-out offerings include Seared Tuna with Tea Spice Crust, Spinach and Ricotta Scallop Rotollo with Ceylon Beurre Blanc, and other promising entrées, but it's the desserts, such as Earl Grey Cream Tea Cake and Flourless Keemun-Cherry Chocolate Torte, that are truly divine. Rounding out the book's usability factor is a glossary, detailed index, and source guide complete with international tea vendors willing to overnight fresh leaves to the reader's front door. Illus.
(c) Copyright PWxyz, LLC. All rights reserved.


Joseph Simrany, President, Tea Association of the USA, April 6, 2010
“For those of you who think you know all about tea, you have never met Cynthia Gold or her disciple Lisë Stern.  Together, they will take you on a gustatory adventure that will span the globe in search of new ways to enjoy this amazing beverage.”

James Norwood Pratt, author of The Tea Lover’s Treasury and The Tea Lover’s Companion
"Beautiful, imaginative, and wonderfully clear, what Cynthia Gold and Lisë Stern have given us is nothing less than a new dimension to the culinary arts. Here is the simply indispensable work on tea with cooking and cooking with tea. In time we will all pay our compliments to the chef."

Ming Tsai, host of award-winning PBS series, Simply Ming
“Everyone loves tea, but not many know that you can cook with it as well, and not just the classic recipes like Tea-Smoked Duck. Cynthia and Lisë have put together over 250 pages filled with savory and sweet recipes that use tea as an ingredient. From the Orange Spice Tea-Roasted Pork Tenderloin with Mango-Peach Salsa to the Earl Grey Cream Tea Cake, this book will take you way beyond a cup of tea.”

Nina Simonds, author of Spices of Life
“In CULINARY TEA, tea authority Cynthia Gold and food writer Lisë Stern offer generous information about all matters of tea, including tea history and varieties, advice on tea and food pairings, and a treasure trove of intriguing and mouth-watering tea-infused recipes.”

Adam Ried, Boston Globe Magazine cooking columnist and author of Thoroughly Modern Milkshakes
"In Culinary Tea, Cindy Gold and Lisë Stern offer an inspired, information-packed, eye-opening tea-torial on every aspect of this ancient, and modern, staple. Detailed taste profiles, flavor pairing recommendations, and incredible recipes help you see, and taste, tea in a whole new light—and in different cookware, too! Gold and Stern catapult tea from the cup right into the saucepan, skillet, roaster, and cookie sheet—and that’s just the beginning!” 

Chris Schlesinger, co-author of James Beard award-winning The Thrill of the Grill, contributing editor to Saveur, and chef/owner of East Coast Grill
"As a chef, I am always excited to get reintroduced to an ingredient that has such a universal appeal and a broad function in the kitchen. After reading Culinary Tea, I am eager to try out several innovative concepts from brining and smoking to culinary rubs. Cynthia Gold and Lisë Stern’s book will satisfy everyone from the home cook to the restaurant chef and will open the eyes of every reader to the wonderful uses of culinary tea.”
Milwaukee Journal Sentinel 8/24/10
“A beautiful text, with many unusual recipes… Recipes are easy to follow, each to its own page and the sturdy book and thick paper stock stay open on the counter with no need for place-holding. A substantial and sophisticated cookbook for the price.” 

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.”


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Product Details

  • Hardcover: 288 pages
  • Publisher: Running Press (September 7, 2010)
  • Language: English
  • ISBN-10: 0762437731
  • ISBN-13: 978-0762437733
  • Product Dimensions: 9 x 8.8 x 1 inches
  • Shipping Weight: 2.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (32 customer reviews)
  • Amazon Best Sellers Rank: #104,463 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

25 of 26 people found the following review helpful By Jason O. Walker on April 25, 2012
Format: Hardcover
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

In talking and reading the book, I was left wondering who this book is speaking to. Certainly not the Rachel Ray- type audience. Many of the more unique recipes require ingredients not found in every home kitchen. Following a recipe will require having things like lemon grass, star anise, or bonito flakes on hand. Only the more devoted tea drinkers will have the full collection of teas employed throughout the book. Several dishes also require pre-made elements, like tea-marinade, tea-smoked salt, or dry-rub made with tea leaves. A chef might take on a recipe daily, but I'm afraid the general reader will spend most time dreaming of preparing these meals more than once a month (if that).

Given the prep time and accumulation of unique ingredients needed, I have only personally tasted a handful of creations. Of those I did, I was not always able to distinguish a distinct tea flavor. I was left wondering- would I have missed the tea ingredient if it had been omitted?

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.
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16 of 16 people found the following review helpful By Literary Gourmet- on September 28, 2010
Format: Hardcover
This is an extraordinary resource for any cook or person interested in tea. Like all cookbooks it has recipes, but it also can transport you to the various countries from where the recipes came. The pictures are fabulous. The instructions for the recipes are easy to follow. Most of the ingredients are not hard to find. Using tea as one of the ingredients in a recipe creates new and exciting dishes that have an alluring taste and good presentation. Gold's tea expertise is remarkable and Stern's ability to create clear directions is impressive. The introductory material on tea has new things for everyone. The book is very well written. I highly recommend the book. It would be a wonderful gift for lovers of tea and cooks of all levels and abilities.
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6 of 6 people found the following review helpful By Merry on August 10, 2011
Format: Hardcover
Great information, well presented. Interesting recipes, easy to follow without hard to find exotic ingredients. The lentils cooked in lapsang souchong, a tea that's been smoked, were a revelation. The tea imparted a lovely smokey flavor that wasn't overpowering. This idea is great for other recipes like black beans or pulled pork.
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5 of 5 people found the following review helpful By Bookmaven on March 28, 2013
Format: Hardcover Verified Purchase
The best experience I've ever had with chai was during an intrepid overland journey from Lusaka to Dar Es Salaam. We stopped at a makeshift early morning bush cafe for chicken soup, roti and chai, the only menu items available. I have been searching for YEARS for a chai recipe that comes close to that wonderful experience. This book provided such a recipe. This book is very thorough, and provides excellent descriptions on nuances in choosing authentic products and avoiding branding traps when necessary. The tea egg recipe is as good as any I've had at my favorite Korean and Vietnamese bakeries. I've made several teas and the simple syrup. I love, love love the book. It's colorful, well, organized. Many of the recipes are simple and the authors are good about explaining sources and what to look for. The book alone is beautiful, but paired with it's contents, it's a true wonder. I've learned so much about teas simply making a few recipes from this book.
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9 of 11 people found the following review helpful By Steve Rosenberger on September 10, 2010
Format: Hardcover
This is one of the most original, and wonderful, books for lovers of tea and cuisine!
You won't know what to do first: steep, cook or travel!
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6 of 7 people found the following review helpful By perthaus on February 15, 2011
Format: Hardcover Verified Purchase
This book is very attractive both from the point of view of the illustrations and the recipes.
It is pure pleasure.
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3 of 3 people found the following review helpful By HarpLover on December 31, 2012
Format: Kindle Edition Verified Purchase
I'm a bit of a foodie, and love to cook. I also love tea, so when I saw this, I knew I must have it. I brined our Thanksgiving turkey in tea (pure the book's recipe), and it was off the charts delicious. I plan to make more of its recipes, and am pleased to have added this to my collection of cookbooks.
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4 of 5 people found the following review helpful By Lena Fay on November 11, 2013
Format: Hardcover
I met Cindy at the Tea and Coffee Trade show a week ago in Oaks, PA. It was a great pleasure to attend the convention and learn more about my favorite hobby or a passion; the love of tea! I am a scientist and chemical engineer by degree and also an educator. I volunteer and teach children and adults chemistry, I developed my own programs Healthy Mind- Healthy Body Series. I was impressed by the book contents and visual presentation. I fully enjoyed the receipts and find a lot of useful information in the resource section.I got inspired by the book and created my own recipe for Lentil Soup see below.

Lentil Soup with Fennel and Chamomile infusion
Inspired by Cynthia Gold book
"Culinary Tea: More Than 150 Recipes Steeped in Tradition from Around the World"


1.5 cup of mix green and red lentil ( I used 1 cup of green and 1/2 cup of red lentil).
1 fennel plant (organic if possible, I had it from my garden)
1 yellow onion, medium size
1 big carrot
1/2 of a green paper
4 tbsp of Homemade or organic salsa
2 cups of organic chicken broth or water
4 cups of water
Fresh Ginger
Fresh Rosemary
4-6 Fresh scallions
Sea salt
Red Pepper (paprika)
Black pepper
4-6 tbsp of Olive Oil
One sachet of Chamomile Organic tea
Orange juice from one fresh orange

Infuse the chamomile tea sachet in a tea pot with 2 cups of boiled water for at least 8-15 minutes, discard the sachet and use the tea for the receipt below. Use medium size pan to sauté chopped onion and grated carrot with olive oil until golden, 4-5 min. Wash the lentil in cold water and drain. Wash fennel and slice it, leave some greens for decoration for later additions.
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