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Comment: exlibrary hardcover book in jacket with light wear, shows some light reader wear throughout ,all the usual library marks and stamps.
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Traditional Teatime Recipes Hardcover – November 1, 2007

2 out of 5 stars 2 customer reviews

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Editorial Reviews

About the Author

Jane Pettigrew writes on tea and tea-related subjects for many international magazines, including The Tea & Coffee Trade Journal. She is the author of The Tea Companion.


Product Details

  • Hardcover: 192 pages
  • Publisher: National Trust (November 1, 2007)
  • Language: English
  • ISBN-10: 1905400527
  • ISBN-13: 978-1905400522
  • Product Dimensions: 7.5 x 0.9 x 9.5 inches
  • Shipping Weight: 1.7 pounds
  • Average Customer Review: 2.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #2,672,863 in Books (See Top 100 in Books)

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By Carolyn F. Lockwood on December 13, 2007
Format: Hardcover
I have collected a lot of tea related books over the years and have found it disappointing to await the arrival of a new book only to discover that it is a revision of a book that was originally published in 1991! A new cover design and the addition of the word traditional to the title with the same recipes does not make a new book. I waited too long to return it. CFL
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Format: Hardcover Verified Purchase
I purchased this book to add to my collection of tea time recipe books. I was disappointed with it on two counts. The first has nothing to do with the content. It is printed in light brown ink on cream colored paper, making it difficult to read. The second is the limited scope of the book. Outside the chapter on breads, all the recipes are for sweets, the chapters being: Fruited Buns, Tarts, Biscuits (cookies), and Cakes. Other than a brief mention of "neat, crustless sandwiches" in the historical notes, there are no recipes for savories in the book. Also, be aware that this is a British book, written in British English. While American equivalents are given, some terms may be confusing: wholemeal (wholewheat) flour, caster (superfine, not powdered) sugar, cornflour (cornstarch), mature (sharp) cheddar, etc.

That said, the recipes that are there are delicious. We have tried several so far with very good results. The directions are clear and easy to understand. The Herb Bread is especially good, toasted, and served with lots of sweet cream butter.

If you are just starting to build your tea time collection, I strongly recommend Tea-Time At The Inn by Gail Greco. It contains a well balanced collection of sweets and savories from inns and tea houses across America.
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