Customer Reviews

The afternoon tea book

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4 star:		(4)
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The author is a British chef who was the culinary advisor to the PBS Masterpiece Theater series "Upstairs, Downstairs" and "The Duchess of Duke Street." The first 80 pages contain information about tea -- its history, how to make it, how to serve it, the names and uses of every type of implement, and so on. The subsequent 174 pages consist of recipes, and are followed by 15 pages of index. The entire book is sprinkled with amusing anecdotes, some from his childhood.

I found the book fascinating, but I don't know that I'll ever try any of the recipes. These are authentic British recipes (this man has cookbooks dating from the 1700's, and he quotes from them!). The recipes have all been updated for the modern American kitchen and are easy to follow, but I'm not sure how many will appeal to American tastes. I know I'll never convince my family and friends to eat sandwiches containing minced tongue! I couldn't wait to check out the recipes on potted meat because I'd read about it so many times in novels, but discovered it's boiled, shredded meat turned into a paste via melted butter! And there are 8 different potted meat recipes!

If you are interested in history, authenticity, and details, this is the book for you. If, on the other hand, you just want to have a lovely party with foods that more Americans are familiar with, try "Tea with Friends" by Elizabeth Knight (for how to give a tea party), and "The Book of Afternoon Tea" by Lesley Mackley or "Totally Teatime Cookbook" by Helene Siegel (for recipes).

Over all, I thought it was a good book. But if you are looking for ideas on how to throw your own tea parties, this probably isn't what you want (SEE "Tea with Friends," "Country Tea Parties," and "If Teacups Could Talk"). If you are looking for a history lesson on tea (first 81 pages) and a whole ton of recipes (next 178 pages) then this is your book. Or, if you are looking for a lot of tea recipes, it is well worth your money to buy this book (I would take it back if it didn't have all those recipes!) This book reads like a history book, and me having little interest in history, found this part of the book a little boring, but it is a wealth of knowledge on the subject and has tons of useful recipes.

As far as I'm concerned, this book is the definitive book on tea, its history, and authentic tea-time recipes. Many of the recipes may not seem appealing to our American palates, but they are nonetheless authentically British. The author shares a wealthy of knowledge on the history of tea, tea customs and maners, as well as a robust section of recipes. If you're interested in having an "authentic" tea, you can't possibly go wrong in purchasing this book!

Michael Smith's book is packed with recipes for teatime goodies, reason alone to purchase the book; but for fans of nostalgia, another compelling reason to read this book is the highly evocative introduction, in which Smith lovingly and meticulously describes his Yorkshire upbringing: the household organization, habits, and, above all, teatimes!

Portrays an enchanting history of the "taking of tea" in the English tradition and is very informational on tea overall. The recipes are absolutely wonderful, even for preparing traditional English fare that isn't readily offered in most US tea shops. Very fun!

This book covers everything from the origins of tea to providing recipes for a complete afternoon tea party.

For anyone wanting to sample the luxury of tea in the afternoon this book is perfect. A wealth of information and receipes. Do try the crab sandwichs.

My copy of The Afternoon Tea Book is taped together, stained, well-used and well-loved. After preparing many, many recipes from this book, I have yet to find one that isn't good, although I do admit a few of the recipes might not suit some palates. However, after tasting anything I have prepared using these recipes, no one has failed to rave about how good it is, sometimes asking what is it, and can they please have a copy of the recipe?! Looking for the definitive Lemon Curd recipe? Look no more, it's in this book (under 'Lemon Cheese', an older, less 'sophisticated' name) Want a delicious and easy lemon pie? Make the lemon curd (you can keep it in the 'fridge), then if you wish, the next day or two, soften 3/4 tsp. unflavored gelatin in 2 Tbsp. cold water, then gently heat and stir until dissolved. Whip one cup cream, adding 2 or so Tbsp. powdered sugar, then beat in the dissolved, cooled gelatin (stabilizes the whipped cream, neat trick for whipped cream icings, also). Fold into the lemon curd, pour into prepared crust, chill, and before serving slice three very thin lemon slices, cut each from the center to one edge, then make a 'pinwheel' of them in the center of the top of the pie and viola! (You look like a chef). Want to make outstanding scones? That recipe is here, too. As for potted meat, my daddy loved the recipe on page 245. For me, the Potted Deviled Ham is a favorite, as is the recipe for Sausage Rolls. Here in the South, the catfish is king, as is the ubiquitous smoker (stove-top smokers are a lifesaver). I prepare the 'Potted Smoked Trout' recipe using smoked catfish, and smoked salmon, and it is delicious. Everybody seems to like that one. The instructions for bread are great, especially if one is inexperienced as a bread baker, and the recipes are easy to follow. Basically, if you have this book your imagination can take you anywhere, and you can either follow or adapt a recipe to suit your own tastes, Not forgetting the best instructions for perfect cucumber sandwiches, there are numerous excellent sandwich spread recipes as well as fantastic sandwich combinations, such as 'Cream Cheese And Pineapple Sandwiches', and cream cheese with shrimp, or walnuts. In addition, the Battenburg Cake recipe is pretty much fool proof, and prepared almond paste can be bought even at our small town groceries, or ordered from Amazon. I've never found a better book, and I've never found another of tea recipes comparable to The Afternoon Tea Book.

I am very happy that I bought this book! There are many great recipes for both sweets & savories, and a lot of history is included, which I happen to love. There are some recipes that most Americans would not like or ever try. (With the 'head to tail' movement of the chefs today, a few of the recipes are right at home.) However, for those who want authentic ideas & inspiration - this book takes one back to the time & menus of years past.

Michael Smith did an absolute wonderful job in writing this book. I could not put it down. I actualy read it from cover to cover. I am looking forward to reading the other books that he has written!