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jpr54_

Culinary Tea by Cynthia Gold & Lise Stern

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Tea as an ingredient sounds interesting and worth exploring.

Here is an eGullet Society friendly Amazon link for the book

Culinary Tea

Has anyone looked through it yet?

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I got it on my Kindle a while back but haven't prepared anything from it. I scanned through it and really didn't see much that was different from my favorite tea cookbook;

Cooking with Tea by Robert Wemischner and Diana Rosen.

I have been cooking from this one for a decade.

I also have Eat Tea but I like the Wemischner/Rosen book better.

I can't begin to guess how many times I have prepared the Tea-smoked trout. Fresh water fish is fine for me - I just have a problem with ocean fish. This gives trout that something extra. Also the pork tenderloin with prunes and apples.

Eat Tea was sort of redone and reissued as Tea Cuisine - Joanna Pruess and John Harney (of Harney & Sons Tea merchants) in 2006 but it is essentially the same as the 2001 book.

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