Iced Tea: 50 Recipes for Refreshing Tisanes, Infusions, Coolers, and Spiked Teas

Iced Tea: 50 Recipes for Refreshing Tisanes, Infusions, Coolers, and Spiked Teas

by Fred Thompson
     
 

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Since its introduction at the 1904 World’s Fair in St. Louis, iced tea has been a favorite American beverage showing up at every family gathering, backyard barbecue, 4th of July picnic, and on every restaurant menu.  In fact, each day, 120 million Americans reach for a frosty glass of iced tea.  Fred Thompson shows us how easy it is to make a wide

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Overview

Since its introduction at the 1904 World’s Fair in St. Louis, iced tea has been a favorite American beverage showing up at every family gathering, backyard barbecue, 4th of July picnic, and on every restaurant menu.  In fact, each day, 120 million Americans reach for a frosty glass of iced tea.  Fred Thompson shows us how easy it is to make a wide variety of iced teas right at home: from classics (Southern Style Ice Tea, Solar Tea) to infusions (Iced Mango Tea, Berry Spice Iced Tea), from spritzers (Green Tea Passion Fruit Spritzer) to offbeat and cocktail teas (Tea Smoothie, Beach Bourbon Slush).  Thompson discusses basic methods for brewing tea, the types of teas and tea blends that are best iced, as well as a vast array of flavors and flavorful combinations that can be mixed with iced tea to create refreshing new drinks.  These 50 recipes make iced tea a truly exciting anytime beverage while still maintaining the pure flavor and goodness that has ensured its place in American tradition.  Thompson shares his years of experience brewing, tasting, and enjoying iced tea the way it was meant to be made—at home with your own two hands.

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Product Details

ISBN-13:
9781558322288
Publisher:
Harvard Common Press, The
Publication date:
06/05/2012
Series:
50 Series
Pages:
96
Sales rank:
787,674
Product dimensions:
5.50(w) x 8.75(h) x 0.59(d)

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Meet the Author

Fred Thompson is a writer and food stylist who divides his time between Raleigh, North Carolina, and New York City. His career has taken him to the North, but Thompson remains true to his Southern roots, holding fast to his accent and love of all things Southern—especially food. Thompson trained at the Culinary Institute of America and became involved in print and television advertising before starting his own catering business in Raleigh, which he ran from 1988 to 1994. Today, Thompson works as a freelance food stylist, cooking instructor, and food, wine, and travel writer, and runs his own product- and recipe-development business. Thompson has written several cookbooks, including Iced Tea, Lemonade, Crazy for Crab, Barbecue Nation, and Hot Chocolate. Thompson publishes Edible Piedmont magazine, which focuses on food in the Piedmont area of North Carolina, with his wife, Belinda Ellis, who serves as the magazine’s editor. He has been featured on NPR, and is a spokesperson for Lipton Cold Brew. Thompson writes “The Weekend Gourmet,” a bi-weekly column in The Raleigh News & Observer. His work has appeared in Family Circle, Wine & Spirits, Fine Cooking, and Every Day with Rachael Ray. Thompson is also a member of the International Association of Culinary Professionals and the Southern Foodways Alliance.

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