Tea-Time at the Inn: A Country Inn Cookbook

Describes the tea-time traditions at forty of America's small country inns and bed-and-breakfasts, includes over 200 recipes for tea foods, and offers suggestions on how the tea traditions can be recreated at home

Tea enthusiasts can rejoice that afternoon tea has been rediscovered as an elegant ritual. In this compilation of teatime repasts at American bed & breakfast inns, Greco shows the varied ways in which innkeepers serve the meal, from the traditional, European formal afternoon teas--complete with English butler, silver equipage, antique linens and clotted cream--to high teas resplendent with hot savories and chamber music to rather ingenious American occasions in which the Civil War, Gone with the Wind , Mardi Gras and snow skiing play dominant roles in decor and cuisine. Despite the occasional spicy Mexican or low-fat herbal tea offered here, Victorian and antiquarian notes resound in most of the inns, and delectable recipes often suggest a British, even Dickensian, flavor, as in Rose Manor's lemon curd mini-tarts, Corner House Inn's kipper pate sandwiches, Bee & Thistle's rhubarb inger jam and Village Inn's trifle with sherry. Writing in a picturesque style, Greco showcases numerous recipes from each inn and makes imaginative yet practical suggestions for creating thematic teatimes at home.
Copyright 1991 Reed Business Information, Inc.