Cooking with Tea: Techniques and Recipes for Appetizers, Entrees, Desserts, and More.
Morocco Darjeeling Halibut, anyone? Tea-Cured Salmon and Ginger Sandwich? How about Jasmine Lemongrass Tea Sorbet for dessert? The beautiful illustrations in this book make it hard to resist heading for the kitchen. From an acclaimed chef and the editor of Tea Talk, a newsletter on the importance of tea. Photography by Susan Bourgoin. Dust jacket is torn, otherwise book is like new. Periplus, 2000. Hb, Dj. USED. $12.00