Tea houses are the elite of afternoon eateries, with varieties of tea to rival any wine list.
And if you’re going to be picky about your single-estate tea, you should be equally discerning about your accompanying cake, hence the appearance of fine patisserie like éclairs and macarons. In this beautiful and timely book, Liz Franklin marries the floral, fragrant, zesty, rich, and varied world of tea with the endlessly popular world of baking and offers 60 recipes matching teas and sweet treats. There are white, green and black teas, fruit teas (some of which you can make yourself with dried fruit), iced teas and bubble teas, and each one is paired with a complementary small treat. For example, olive leaf tea with pine nut cookies; sweet basil tea with white chocolate and redcurrant brownies; passionfruit and orange tea with sticky oat breakfast bars; and rooibos and vanilla tea with malted milk cookies to calm and relax you before bed. Liz also explains the history and benefits of tea so that you can become a true connoisseur.
Liz Franklin was food editor of Good Health magazine and is a freelance cook, food writer and stylist who runs a cookery and wine education school in Italy. Based in the south of England, for Ryland Peters and Small she has also written Oils & Vinegars (978-1-84597-596-8), Cooking Italian with Kids’(978-1-84597-703-0), Tea & Treats (978-1-84975-497-2) and The Cookie Jar (978-1-84975-655-6).