Cooking with Tea
Techniques and Recipes for Appetizers, Entrees, Deserts, and More
By Robert Wemischner and Diana Rosen. 9" x 10", 164 pages, hardcover. Mouth-watering dishes like Duck Foie Gras with Tea-Poached Apricots, Waldorf Salad with Mango Scented Keemun, and Orange Pekoe with Grand Marnier Souffle from easy-to-follow recipes and gorgeous color photographs. In addition to the 100 sumptuous recipes for condiments, side-dishes, entrees, desserts, and tea beverages, readers will also learn everything about tea.
Retail Price: $ 35.00