Cooking with Tea

Cooking with Tea:
Techniques and Recipes for
Appetizers, Entrées, Desserts, and More

By Robert Wemischner and Diana Rosen

Exotic ingredients are one of the hottest trends in fusion cooking, and Cooking with Tea: Techniques and Recipes for Appetizers, Entrées, Desserts and More presents some of the tastiest recipes of the season. with Cooking with Tea, chef Robert Wemischner and tea expert Diana Rosen combine decades of experience and knowledge into a dazzling, but remarkably accessible, showcase of cooking's most dynamic new ingredient.

Before it even had a name, eclectic fusion cuisine was part of chef Robert Wemischner's distinctive style. After years of exploring tea as an ingredient, Robert's sizzling style is revealed in Cooking with Tea's nearly fifty easy-to-create recipes, including:

Tea-Wilted Greens with Summer Fruit and Goat Cheese
Pork Tenderloin Cameroon with Prune-Stuffed Apples
Green Tea-Poached Asian Pears with Pistachio Cream Sauce

Cooking with Tea is also a look at the entire idea of blending tea with food. Wemischner and Rosen offer readers a guided tour of an ingredient steeped in history and tradition, offering:

The history of different types of tea
Tips for buying and storing tea
How to pair tea with food
Resources for teas and unusual ingredients

The richly photographed Cooking with Tea is the perfect way to add spice and excitement to cooking this fall. For everyone from novices to experienced cooks, Wemischner's culinary tips and Rosen's tea know-how are the ideal combination for bringing some zest into the kitchen.

About the Authors

Robert Wemischner is an acclaimed chef, cooking instructor, and lecturer. He has written for many publications, including Cook's Illustrated and Fine Cooking. Robert has taught at l'Academie de Cuisine outside Washington D.C. And at the James Beard House in New York City. He is also the author of The Vivid Flavors Cookbook. Robert lives in Los Angeles, where he is an instructor at the Los Angeles Trade Technical College teaching in the culinary arts program.

Diana Rosen is a renowned tea expert and publisher of the Tea Talk newsletter. She is also the author of The Coffee Lover's Companion and The Book of Green Tea, and co-author of The Tea Lover's Companion. Diana lives in Sausalito, California.

Buy the Book!

Cooking with Tea:
Techniques and Recipes for
Appetizers, Entrees, Desserts and More
By Robert Wemischner and Diana Rosen
Periplus Editions/Tuttle Publishing, October 2000
Hardcover, $35.00
164 pages, full color photographs
ISBN: 962-593-816-8
Information provided by the publisher.