Culinary Tea by Cynthia Gold and Lisë Stern
I have been meaning to pick up Culinary Tea by Cynthia Gold and Lisë Stern from some time. The first part of this book serves as an introduction to tea, suggested food pairings for each type and tips on using it as a cooking ingredient. I love the attention that was paid to the individual types of tea (i.e. Yunnan and Keemun instead of just Black). This section would be really useful for people who aren’t all that familiar with tea in its various forms. It was well written and very accurate, a surprisingly hard thing to find in a book on tea.
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.