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

Overview

Tea has always held a spell of magic. It was first brought from China to Japan by Buddhist monks as an aid to meditation, and now its use has spread throughout Asia and throughout the world. Tea is ideal: it has no calories, no sodium, no sugar, and no fat. In cooking, tea is a vibrant, innovative and extremely versatile ingredient, and now with compelling evidence of its antioxidant properties, there is even more impetus to enjoy teas not only in the cup, but on the plate as ...
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Overview

Tea has always held a spell of magic. It was first brought from China to Japan by Buddhist monks as an aid to meditation, and now its use has spread throughout Asia and throughout the world. Tea is ideal: it has no calories, no sodium, no sugar, and no fat. In cooking, tea is a vibrant, innovative and extremely versatile ingredient, and now with compelling evidence of its antioxidant properties, there is even more impetus to enjoy teas not only in the cup, but on the plate as well.

In this knowledgeable and elegantly-photographed volume, Wemischner and Rosen provide both the amateur and seasoned chef opportunity to experience firsthand the invigorating magic of Cooking with Tea.

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Product Details

  • ISBN-13: 9789625938165
  • Publisher: Tuttle Publishing
  • Publication date: 10/15/2000
  • Pages: 164
  • Product dimensions: 10.33 (w) x 9.32 (h) x 0.73 (d)

Table of Contents

Part 1 Tea Basics xi
An Introduction xiii
Why Use Tea in Cooking? xv
The Origins of Cooking with Tea xv
How Green Tea Became Black xvi
A Primer on Tea 1
What Is Tea? 2
Tea Types 3
Tips for Buying and Storing Tea 5
Brewing Tea 7
Water for Tea 8
Caffeine in Tea 9
Equipage 10
How to Brew Tea for Drinking 13
How to Brew Tea for Cooking 16
Teas Used in this Book 17
Cooking with Tea: Essential Techniques 25
How to Choose Tea as an Ingredient for a Recipe 26
How to Use Tea in Cooking 27
Part 2 The Recipes 39
Starters, Condiments, Complements, and Asides 41
Darjeeling Peach Conserve 42
Foie Gras with Tea-Infused Apricots 44
Jade Shrimp in Lung Ching Tea 46
Jasmine-Cured Salmon with Lime-Mustard Sauce 48
Rata-tea-ouille 49
Red Rice in Oolong Tea 50
Smoked Chicken Salad with Tea Vinaigrette 51
Spring Rolls with Thai Tea Sauce 52
Tea-Cured Salmon and Ginger Sandwich 55
Tea-Poached Plums 57
Tea-Smoked Mushrooms 58
Tea-Wilted Greens with Summer Fruit and Goat Cheese 61
Entrees 63
Brisket Braised in Tea with Root Vegetables 64
Cold Tea Noodles 65
Dusty, Dark, Tea-Sauced Turkey Thighs 66
Morocco-Darjeeling Halibut 67
Pan-Marinated Chicken with Smoked Tea 68
Pork Tenderloin Cameroon with Prune-Stuffed Apples 70
Sassy Bass with Aromatic Rub 72
Smoked Salmon Filets with Lapsang Souchong Cream Sauce 74
Tea-Basted Roasted Chicken 77
Tea-Marinated Grilled Tofu Steaks 78
Tea-Sauced Scallops with Orange, Soy, and Honey 80
Tea-Smoked Chicken Wraps 82
Tea "Smoked" Trout with Indian Salsa 84
Desserts 87
Awesome Assam Lemon Tart 88
Broiled Tea-Glazed Oranges with Flan The 90
Chai Ice Cream 93
Chai Ros Malai (Quick "Indian" Cream in Masala Chai) 94
Chai Scones 94
Chocolate Melting Moments Torte with Tea Creme Anglaise 96
Earl Grey Truffles 98
Fresh Peach-Darjeeling Sorbet 100
Green Tea-Poached Asian Pears with Pistachio Cream Sauce 103
Grilled Pineapple with Vanilla Tea Creme Anglaise 104
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