bringing style to the art of tea appreciation
Tea cuisine is still very much experimental. There will be successes and failures. The point is to keep trying. Since it is a relatively new culinary category, good ideas will eventually emerge and become part of tea’s repetoire. Coffee has been used for decades in baking and alcoholic concoctions, but I believe that tea performs much better than coffee in savoury dishes. Could you imagine coffee encrusted fish? – I didn’t think so. This time out though, I’m playing with […]
Tea in the City: The perfect guide Two years ago, at the World Tea Expo in Las Vegas I purchased a series of three books by Benjamin Press, called “Tea in the City”. Jane Pettigrew and Bruce Richardson collaborated on guides to Paris and London. They are currently out of print, but usually available on Amazon through sellers. A New York City guide (also, currently out of print) was written by Elizabeth Knight with photos by Bruce. It was from […]