Culinary_Tea.pdf

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“This book will take you way beyond a cup of tea.”
– Ming Tsai
culinary tea
More Than 150 Recipes
Steeped in Tradition from Around the World
Cynthia Gold
&
Lisë Stern
culinary tea
More Than
150 RECIPES
STEEPED IN TRADITION
from
AROUND
the
WORLD
Cynthia Gold
and
Lisë Stern
RU N N I N G P R E S S
PHILADELPHIA
•
LONDON
Copyright © 2010 by Cynthia Gold and Lisë Stern
Photographs © 2010 by Steve Legato
Photographs on pages 15, 42, 67, 78 (right), 96, 105, 116, 125,
140, 149, 157, 159, 185, 199 by Julian Landa and Cynthia Gold.
All rights reserved under the Pan-American
and International Copyright Conventions
Printed in China
This book may not be reproduced in whole or in part,
in any form or by any means, electronic or mechanical, including
photocopying, recording, or by any information storage and
retrieval system now known or hereafter invented, without written
permission from the publisher.
9 8 7 6 5 4 3 2 1
Digit on the right indicates the number of this printing
Library of Congress Control Number: 2009943383
ISBN 978-0-7624-3773-3
Cover and interior design by Amanda Richmond
Edited by Kristen Green Wiewora
Typography: Requiem, Chronicle Text, and La Portentia
Food Styling by Katrina Tekavec
Special thanks to Monica Parcell, Virginia Villalon,
Mariellen Melker, and Andrea Monzo
The publisher would like to thank the following retailers for their
invaluable assistance in the production of this book: Ruka,
Philadelphia, PA; Manor Home & Gifts, Philadelphia, PA; Foster's
Homeware, Philadelphia, PA; Scarlett Alley, Philadelphia, PA;
Open House, Philadelphia, PA; Crate & Barrel, King of Prussia, PA;
and Kitchen Kapers, King of Prussia, PA
Running Press Book Publishers
2300 Chestnut Street
Philadelphia, PA 19103-4371
Visit us on the web!
www.runningpresscooks.com
For my children,
Gabriel, Eitan, and Shoshi
—
L
ISË
For Helen Gustafson,
her life, and her work. Helen was a
fascinating and enigmatic woman whose
pioneering efforts with Alice Waters at
Chez Panisse in Berkeley, California, brought
high-quality, properly steeped loose-leaf teas
to the American restaurant world. Those of us
who were fortunate enough to have known her
and shared tea with her will always remember
her for her passion, intelligence, and charisma.
She was an inspiration and a mentor to many
and has left a legacy of fine tea appreciation.
Although she did not officially bear the title,
I believe she was the first Tea Sommelier, and
am profoundly grateful for all that she shared
with me personally and all the industry.
—
C
INDY
CONTENTS
ACKNOWLEDGMENTS ...5
Part One: Understanding Tea ...7
CHAP TER 1: THE ROOTS OF TEA & CULINARY TEA ...9
CHAP TER 2: TYPES OF TEA ...19
CHAP TER 3: THE FLAVOR PROFILES OF TEAS ...29
CHAP TER 4: STEEPING & KEEPING TEA ...43
Part Two: Techniques of Cooking with Tea ...52
CHAP TER 5: STARTERS ...58
CHAP TER 6: ENTRÉES ...106
CHAP TER 7: DESSERTS ...172
CHAP TER 8: TEA BEVERAGES ...230
GLOSSARY ...272
SOURCES ...277
INDE X ...281

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