Friday, February 10, 2012
The second part is a collection of well written, easy to understand recipes for everything from appetizers and entrees to desserts and cocktails. I'm a rather visual chef so the only thing that I would change would be to include pictures of the various dishes. However, without pictures I'm less likely to cover my book with drool so perhaps that is for the best. I cannot wait to try out all of these recipes. The Lapsang Souchong eggs look particularly interested. I'm sure you'll be seeing some blog posts showing the results of my labors soon. This book is a definitely must for tea makers and amateur chefs alike.
You can see this and other tea-ish books on my Goodreads list.