Tea Cuisine: A New Approach to Flavoring Contemporary and Traditional Dishes: A New Approach to Flavouring Contemporary and Traditional Dishes - Softcover

Joanna Pruess is an award-winning cookbook author who has written for the food column of The New York Times Magazine, Food & Wine, and The Washington Post. She lives in the Bronx with her husband Bob Lape, WCBS and Crain’s New York restaurant critic.

 

John Harney is master tea blender and owner of the popular Harney and Sons Fine Teas.

Since nearly 3,000 BC, tea has been recognized and imbibed by many cultures of the world for its capacity to soothe, restore, and refresh both body and mind. In TEA CUISINE, Joanna Pruess and John Harney harness the amazing power of these versatile leaves and take it from the teapot to the soup pot, frying pan, and mixing bowl to create dozens of elegant and easy-to-prepare dishes. Pruess, an award-winning cookbook author and consultant to the specialty food trade, and Harney, master tea blender and owner of the renowned Harney and Sons Fine Teas, introduce us to a whole new world of flavors as they creatively blend the spicy, smoky, herbal, and fruity tastes of tea into our favorite traditional and contemporary meals. This unique cookbook will change the way you think about seasoning food and add a new and exciting shelf to your spice cabinet.