Enhance your enjoyment of the perfect cup of tea with delectable teatime treats. Tea and Cookies by Rick Rodgers—award-winning cooking teacher and author of more than 25 acclaimed cookbooks, including the Seasonal Gatherings and 101 series—is an exquisite gift book on the history and culture of tea that includes practical information on the many varieties available to tea lovers and delicious recipes for cookies to serve with each cup.
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Treat your friends and family to a flavorful cup of tea and a plate of scrumptious cookies
In Tea and Cookies, acclaimed cookbook author Rick Rodgers celebrates this time-honored combination of beverage and dessert, offering delicious hot and cold tea varieties as well as sweet things to nibble on between sips. Rodgers starts with tea, revealing its rich history and demystifying the process of preparing the perfect cup—from choosing the right tea leaves to the proper steeping times for every flavor. Here, too, are an array of recipes, from the indulgent Orange Spice Tea and Rooibos Hot Cocoa to the refreshing Mango Tea Slush and Peachy Iced Tea Cooler.
Rodgers then provides dozens of recipes for whipping up the perfect accompaniments, including international delicacies like French madeleines and macarons and Scottish shortbread; elegant varieties such as Chocolate Sandwich Cookies with Earl Grey Ganache; and tearoom treats like Pistachio Meringues and Currant Cream Scones.
Whether you are serving a large group of friends, preparing a quiet tea for two, or indulging in a personal treat, this book will guide you through the perfect pairings of tea and cookies.
About the Author
Rick Rodgers is the author of more than thirty-five cookbooks, including the bestselling 101 series (Thanksgiving 101, Christmas 101, Barbecues 101) and beloved cookbooks on everything from fondue to slow cookers to comfort food. His recipes have appeared in Cooking Light, Fine Cooking, and Food & Wine and on epicurious.com, and he is a frequent contributor to Bon Appétit. He lives in the New York tristate area.
Product Details
Hardcover: 160 pages
Publisher: William Morrow Cookbooks (September 14, 2010)
Rick Rodgers is one of the most versatile professionals in the food business. Through his work as a cooking teacher, food writer, cookbook author, freelance cookbook editor, and radio and television guest chef, his infectious love of good food reaches countless cooks every day.
Rick has been guest chef on the national television shows Today, CBS Morning Show, Good Morning America, Cooking Live with Sara Moulton, Food Network Challenge, and many others, including media appearances in every major local market.
Rick's combination of down-to-earth humor and solid information brought him the prestigious Bon Appetit Food and Entertaining Award for Outstanding Cooking Teacher. In addition to his publishing work, Rick teaches sold-out cooking classes from coast-to-coast, as well as the occasional international stint (including Korea and France) and he is a speaker at many festivals and seminars.
Rick lives in the New York City area. His website is www.rickrodgers.com.
Love this book to smithereens! Author includes a lot of information about tea and its production and features tea drinks to try. The 8 cookie recipes I have made are excellent, especially the oatmeal one. Forget the Quaker box recipe - this is the world's best! Great photos and very helpful info on the correct way to bake batches of cookies. Learned a lot and I have been baking for 45 years.
It contains fun recipes and what I enjoy even more is that it's packed with useful and interesting information about things like how different tea varieties are grown and produced, proper brewing methods and more about baking ingredients, techniques and equipment.
I think it would make a great holiday gift for anyone who loves to learn about food, enjoys tea and/or baking cookies. It would be a really fun thing to bring to your host for a holiday party or dinner.
Rick Rodgers puts together an excellent primer for people who like to have tea time in America. In Britian it would be called tea and Biscuits, but in America we call them cookies. It is nice to get a book from the American perspective and in recent years there has been a revival of interest in tea drinking in the United States.
The first part of the book is a primer about tea. It includes a short history of tea, the different types of tea, black, green, oolong and white and mentions some of the variations of tea in each category. He also discusses herbal teas which are technically called tisanes. He talks about storing the tea, brewing the tea and suggestions for steeping times for the various kinds of tea.
The book contains a a section on hot and cold beverages and the recipes look yummy. My favorite is the rooibus hot cocoa. Rooibus is one of my favorite teas and I find it compatable with many other teas as a blend.
The second part of the book is a primer on cookies. I especially enjoyed the section on bar cookies which are one of my favorites, though I have to be careful with cookies because I am diabetic. Rodger's book contains a section of sources to get some of the ingredients used in the recipes and an index. It is a good book for the amateur and the beginner and I enjoyed it very much. - Valerie Lull, Author, Ten Healthy Teas
This is the companion book to Rodgers' "Coffee and Cake", and the title reminds us of William Hickey's infamous question in the film "Prizzi's Honor."
There's an excellent tutorial about teas and the proper preparation method comprising the first half of this book, followed by a nice selection of both high brow and low brow cookie recipes.
This book would make a great gift basket ingredient accompanied by some gourmet teas and fine china cups. Few things are a more civilized tradition than afternoon tea, but Rodgers makes it a more homey, American tradition by pairing tea with cookies rather than scones.
This volume is guaranteed to placate the cookie monster on your gift list.
