The list really goes on. It’s fantastic as a cooking ingredient, especially since there are so many types of teas. Sometimes I play around with recipes and try adding a specific tea to what I’m making. Other times, I review recipes I’ve researched and adjust them according to my needs.
I found this lovely book, simply called Cooking with Tea by Robert Wemischner and Diana Rosen. It’s about “taking tea from the cup to the plate”. Like many tea cookbooks, this book starts off with some tea basics, introducing the reader to what tea is, the various tea types, brewing methods, and tea wares.
Part 2 gets right into the recipes and is broken down into four sections:
1. Starters, Condiments, Complements, and Sides
4. Tea Beverages
Recipes in this section include:
1. Jade Shrimp in Lung Ching Tea
2. Tea-cured salmon and Ginger Sandwich
3. Morocco-Darjeeling Halibut
4. Green Tea-Poached Asian Pears with Pistachio Cream Sauce
5. Iced Tea with Lemongrass Syrup
Sound yummy? Uh-huh!
The 3rd and final part is the Appendices which includes the following topics:
1. Pairing Teas with Foods
2. Glossary Of Words Used In Tea Tasting
3. Resources For Ingredients, Teapots, and Teashops
I really liked Cooking with Tea. The book describes various cooking techniques and the ways to use specific teas. The recipes just sound delicious with some gorgeous pictures accompanying certain recipes. I will surely be keeping some of the recipes in mind for future cook ups!