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Synopsis
Thè, té, cha, chai tea is a universal beverage. It links the solemnity of the Japanese tea ceremony and the sustaining high tea of British school children; it can be green or black, fragrant or smoky. To take tea at The Savoy is to combine tradition with all the elegance and sophistication that befits one of London’s great hotels. Anton Edelmann, The Savoy’s Maître Chef des Cuisines, offers exquisite recipes with tales that conjure up leisure time in a bygone era, set against the romantic story of tea and its journey to the West. Here is afternoon tea at its most stylish aromatic brews, delicate porcelain, impeccably presented dainties. Indulge in feather-light palmiers or cinnamon madeleines. Savor delicate cucumber sandwiches or fragrant honey and ham biscuits for an al fresco summer tea, or luscious cakes to chase away winter doldrums. Taking Tea at the Savoy is a book to inspire endless afternoons of delight.
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From the Publisher
Thè, té, cha, chai—tea is a universal beverage. It links the solemnity of the Japanese tea ceremony and the sustaining high tea of British school children; it can be green or black, fragrant or smoky. Tea is drunk around the world and around the clock, but the traditional afternoon tea is an inestimable pleasure. To take tea at The Savoy is to combine that tradition with all the elegance and sophistication that befits one of London’s great hotels. Anton Edelmann, The Savoy’s Maître Chef des Cuisines, offers exquisite recipes with tales that conjure up leisure time in a bygone era, set against the romantic story of tea and its journey to the West. Here is afternoon tea at its most stylish—aromatic brews, delicate porcelain, impeccably presented dainties. Indulge in feather–light palmiers or cinnamon madeleines. Savor delicate cucumber sandwiches or fragrant honey and ham biscuits for an al fresco summer tea, or luscious cakes to chase away winter doldrums. Taking Tea at the Savoy is a book to inspire endless afternoons of delight.
About the Author
Anton Edelmann, Maitre Chef des Cuisines at The Savoy hotel in London, is recognised internationally for his creativity and wide-ranging culinary knowledge. Anton is also the author of Anton Edelmann's Creative Cuisine and Canapes and Frivolities, both published by Pavilion.
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- PublisherAnova Books
- Publication date2002
- ISBN 10 1862056315
- ISBN 13 9781862056312
- BindingPaperback
- Number of pages96
- Rating
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