First published in 1933, this classic remains the gold standard for books on the five-centuries-old tea ceremony. Illustrated with traditional drawings of furniture and utensils, tearoom architecture, garden design, floor and ground plans, and beautiful black and white photographs of famous tea bowls, teahouses, and gardens, this volume will enlighten the reader to the intimate aspects of ancient Japanese history, philosophy, and culture.
In a book that will delight the hearts (and palates) of dim sum aficionados, the author presents 60 simple, reliable, and always authentic recipes for homemade steamed and fried dumplings, meat or shrimp balls, steamed buns, Chinese pastries, and other savory treats.
From the fourth century B.C. in China, where it was used as an aid in Buddhist meditation, to the Boston Tea Party in 1773, when its destruction became a rousing symbol of the American Revolution, to its present-day role as the single most consumed beverage on the planet, The Empire of Tea explores the effects of the humble Camelia plant--both tragic and liberating--in the history of civilization.
Many cookbooks and kitchen references are described as indispensable to experienced chefs as well as culinary novices but this book is one of the few that truly fits the bill. As the title says, it is an encyclopedia and it offers detailed information and vivid pictures of over 200 herbs, spices, essences, edible flowers and leaves, aromatics, vinegars, oils, teas, and coffees. Each is described with tips for storage and cooking, food match-ups, and recipes as well as general background information. This is a book no kitchen should be without.
Long considered the bible of the home-roasting movement, Home Coffee Roasting has been completely revised throughout with new, up-to-date sections on the latest developments in home-roasting equipment and provides step-by-step guidelines to the coffee-roasting process.
How to Drink is a book chefs cannot, and should not, ignore, not least “because,” says author Victoria Moore, “what you drink cues up your taste buds.” Moore is a staunch advocate for serious drinks appreciation, from the well-mixed cocktail to the perfectly steeped tea. In How to Drink, the Guardian wine columnist makes the case that the liquid that passes our lips should be paid as much attention to the food it accompanies or precedes. In a dining age where menus are saturated with farm and sourcing information, Moore argues, drastically less attention is being paid to drink accompaniments. “I’ve lost count,” laments Moore, “of the number of intricate, slaved-over dinners featuring organic rare breeds from the farmers’ market to which I’ve sat down when the first thing to pass my lips has been a virtually flat gin and tonic with no ice or a glass of lukewarm white wine.” With How to Drink, Moore offers a thorough drinking how-to, inspiring a more through appreciation of the quaffable side of dining.
In this eminently readable book, Corby Kummer travels the country and the world to give readers all the latest information they need to make a great cup of coffee at home. The Joy of Coffee sorts through the confusing array of beans on the market and identifies the best. It gives clear, practical information on which coffee grinders to buy and how to choose a coffee brewer or espresso machine.
Now with a fresh new cover, the New Complete Coffee Book is filled to the brim on the world's favorite beverage. Covering the latest in the coffee craze, it includes dozens of recipes for every coffee drink imaginable, from the sternly efficient Espresso (the rocket fuel of coffees) to the indulgent Cappuccino Borgia Milkshake.
Tea is hot and getting hotter. In this cookbook, no leaf is left unturned. Discover the wide variety of teas that are available and their myriad health benefits, as well as over 50 recipes for cooking with tea: beverages, savories, and delectable sweets.
In 1990 Nicola Perry, former tea lady at the London Stock Exchange, started living her dream. She found a storefront and opened Tea & Sympathy, an authentic amalgamation of English tea shop, mum's kitchen, and working man's cafe right in the heart of New York. Anita Naughton was one of her first waitresses, and from day one she kept an anecdotal record of the place, encapsulating the charm, flavor, and enigmatic patrons that are the atmosphere of the restaurant. Together they have created a colorful biography spanning the first decade of this landmark eatery. Complete with 60 recipes and photos of food and popular visitors, this is a quintessential taste of England ready to take home.
This comprehensive, authoritative guide to understanding, purchasing, and serving the world's finest teas is beautifully illustrated with color photographs of a variety of tea leaves and herbs, as well as their countries of origin. Learn how to store tea so its aromas last, brew it properly to fullest enjoyment, and appreciate the many nuances of flavor to be found in this extraordinary drink.
The first comprehensive and social history of coffee, which describes how coffee has dominated and molded the economies, politics and social structures of entire countries. Pendergrast's scrupulously researched and lively anecdotal history provides a window thorough which to view broader themes of modern-day media and marketing, the rise of mass production, colonialism, women's issues and international commodity schemes.
If you have ever wondered what drink to serve with your meal, this is the guide you need. Covering everything from water to wine, this book breaks down what to drink with what you eat into eight instructive and interesting chapters—some alphabetized by food, some by type of beverage. With advice from master sommeliers and top chefs, you’ll soon know what beverages to serve with cheesecake, and which wine goes best with quesadillas.