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Steeped: Recipes Infused with Tea Hardcover – April 7, 2015
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About the Author
Annelies Zijderveld is a food writer and creator of the literary food blog, the food poet, selected by Alimentum Journal as one of their favorite food blogs. Her passion for working with good food companies started during her 8 years heading up marketing at Mighty Leaf Tea. She is the digital media section newsletter editor for IACP. She holds an MFA in poetry from New England College and is an associate editor of Poetry International. Her work has been published in Curator, Arthouse America, Darling Magazine, and Sated. She lives in San Francisco with her husband and sourdough pet Salvatore.
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Top Customer Reviews
Steeped starts with a helpful introduction to tea, what teas are featured in the book, how to cook with it, as well as what equipment you'll need to most effectively use this cookbook. At the end of the book, there's also a section for further tea resources (such as where to buy them) as well as measurement conversions.
The recipes in this cookbook are sorted into time of day menus, which makes it really lovely and easy to plan a full tea spread of treats. There's a nice combination of sweet and savory recipes in here, making for a nice variety of different dishes.
The pictures that are included in this book are well done, but there weren't nearly enough for my liking. I like having visual references to what I'm making, and this book was lacking in them. I also wasn't aware of the fact that this book is vegetarian. Most of these recipes are easily adaptable, but I love me some meat and I was looking forward to looking on how to cook meat with teas as a complement, but I didn't get any of that in this book. The instructions are very descriptive, but are written in a more paragraph-like style so it's a bit harder to follow. Cooking with tea is rather involved as it turns out, and I wouldn't recommend this to those who aren't regulars in their kitchens.
Some of the dishes that I'd like to try from this book include Fresh Fennel Lychee Spring Rolls with Black Tea Dipping Sauce, Green Tea Noodles in Asparagus Sauce with Goat Cheese Pearls, and Mini Cherry Cream Pies with Sweet Tea Glaze.
All in all, I'd recommend this book to vegetarians, lovers of tea, and those who are more confident with their culinary prowess.
I received this book in exchange for my honest review.
Herb teas (tisanes) were unheard of in our household. We drank English Breakfast Tea. Period. No choices.
Annelies Zijderveld shares her knowledge of a variety of teas, shows us what they look like, where they grow, and informs us on how they can be used in cooking. I also love to cook, especially new, exciting ways, and she offers Mint Pea Soup for these biting-cold days, made with Moroccan mint, green tea and Lapsang Souchong Salt. Recipes for Cauliflower Steaks with Tea Umami Sauce, Chamomile Risotto with Currants, Jasmine Cacao Nib Meringues, and so much more. The color pictures are for drooling over, calling me to get into the kitchen and fire up the kettle.
This is a delightful book for anyone who enjoys tea, cooking the un-ordinary, or who would like to explore in an area they have never been before. It also makes a beautiful, everlasting gift.
Disclosure of Material Connection: I received this book free from the author and/or publisher through the Speakeasy blogging book review network. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR,Part 255.
Thank you, Amazon, we have our three copies now!