If you’re a true tea fanatic, one of those types who drink tea all day long and still can’t get enough of it, then you might want to try incorporating a little bit of Camellia sinensis into your cooking. The notion of mixing tea and cuisine is hardly a new concept, and it’s one that we’ve covered here at the English Tea Blog previously. For more on this notion, take a look at my previous articles – Tea Cookbooks and Tea Cookbooks Revisited.
As this becomes an increasingly popular branch of the culinary arts it only stands to reason that there will be more tea cookbooks coming out all the time. If a proper afternoon tea is what you crave then you might be interested in the forthcoming The Perfect Afternoon Tea Recipe Book. As the rather wordy subtitle promises, it contains “more than 160 classic recipes for sandwiches, pretty cakes and bakes, biscuits, bars, pastries, cupcakes, … and glorious gateaux.”
Look for more of this sort of thing in Tea and Cookies, by Rick Rodgers, which promises “Dozens of Delectable Recipes for Teatime Treats” and which is due on the shelves later this year. Ditto for Tea and Cake London, by Zena Alkayat. Or you could go back in time to the London Ritz Book of Afternoon Tea, by Helen Simpson, which has been out for about a quarter of a century and is still going strong. And while it’s more of a guide of where to go for afternoon tea than a recipe book, fans of this sort of thing will also want to take note of Afternoon Tea, which is due from Aa publishing next month.
Just out last month, from author Melanie Paquette, is Tea Gastronomy, which the author describes as being “based on my curiosity and desire to demystify coffee and tea selection, preparation as well as flavor pairings in order to provide simple and memorable entertainment ideas.” While there’s more to this particular volume than just recipes, there is a section devoted to them even so. Also worth noting, though it too is not strictly a cookbook, is Tea with Jane Austen, by Kim Wilson, which contains a considerable selection of modern and historical recipes.
Don’t miss William’s blog, Tea Guy Speaks!
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