Cooking With Tea: Techniques and Recipes for Appetizers, Entrees, Desserts, and More

From the Ritz Carlton to the Four Seasons to the world's finest spas, tea is the new ingredient of choice in todays most delicious recipes. In Cooking With Tea, novices and seasoned chefs alike can create mouth-watering dishes like Duck Foie Gras with Tea-Poached Apricots, Waldorf Salad with Mango Scented Keemun, and Orange Pekoe with Grand Marnier Souffl from easy-to-follow recipes and gorgeous color photographs. In addition to the 100 sumptuous recipes for condiments, side-dishes, entrees, desserts, and tea beverages, readers will discover:

* The history and different types of tea

* How to brew their own tea for cooking

* Tips for buying and storing tea

* Techniques used for cooking with Tea

* How to pair teas with food

* Resources for teas and unusual ingredients, and much more

Robert Wemischner, an acclaimed chef, cooking instructor, and lecturer has worked in the test kitchens of Bon Appetit magazine. He has written for many publications, including Cooks Illustrated and Fine Cooking and is the author of The Vivid Flavors Cookbook. He has taught at l'Academie de Cuisine outside of Washington D.C., and at the James Beard House in New York. He lives in Los Angeles, California. Diana Rosen, a renowned tea expert, has been writing, consulting, and speaking about the subject for over ten years. She is the editor of more than thirty issues of the national consumer quarterly, Tea Talk, a newsletter on the pleasures of tea. She is co-author of The Tea Lovers Companion and the author of The Coffee Lovers Companion and The Book of Green Tea. She lives in Sausalito, California.