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- Title: New Tastes in Green Tea: A Novel Flavor for Familiar Drinks, Dishes, and Desserts
- Autor: Jane Pettigrew
- Publisher (Publication Date): Kodansha USA; 1 edition (April 9, 2004)
- Language: English
THE WINNER OF THE GOURMAND WORLD COOKBOOK AWARDS in the category of the Best Book in Cooking with Wine, Beer or Spirits for Books
New Tastes in Green Tea is an original cookbook that ushers an underappreciated flavor into the kitchen as a beverage and a cooking ingredient. The range of recipes is startling. Green Tea Latte, Matcha Smoothie, or Iced Matcha au Lait take “the greens” in new directions. Mouthwatering recipes for gratin, quiche, pastas, and desserts will enliven the adventurous cook’s culinary repertoire.
While breaking fresh ground, New Tastes in Green Tea also covers the basics. Author Mutsuko Tokunaga, vice president of the World Green Tea Association, introduces the reader to the most popular types of traditional tea, the fine art of brewing a perfect cup, and the ins and outs of tea lore. Lavish images by two top food photographers provide the perfect visual accompaniment for making green tea a part of everyday life.
This book arrives at the perfect time. With the growing awareness of the health benefits of this popular beverage, and the emergence of such innovative teas as vanilla hojicha and mango sencha, green tea is finding a place in more and more households. On the health front, the beneficial properties are almost too numerous to count. It is said to restrict the increase of blood cholesterol, control high blood pressure, lower blood sugar, refresh the body, deter food poisoning, help prevent cavities, fight viruses, and freshen skin.
Whether you are looking for a bevy of palate-pleasing drinks or savory new food recipes, New Tastes in Green Tea is a must-have for anyone seeking to appreciate the versatility and elegant flavorings of one of the world’s most healthful beverages.
“New Tastes in Green Tea offers fresh ways to get the goodness of green tea.” ?Natural Health Magazine”In New Tastes in Green Tea, Mutsuko Tokunaga shows readers that the healthful tea’s grassy flavor works well in drinks, desserts and much more. The succinct and beautifully photographed volume includes a guide that explains the different types of green tea.” ?Chicago Sun-Times”Learning about the many methods of cooking tea is easier than you might think. Books offer basic instructions and tempting recipes, from simple tea-flavored infusions to complete tea dinners…Mutsuko Tokunaga stretches these boundaries in her new release New Tastes in Green Tea which includes a recipe for chiffon cake flavored with matcha and green tea-infused gnocchi.” ?Atlanta Journal-Constitution”Whether readers are looking for palate-pleasing drink recipes or new and delicious food recipes, New Tastes in Green Tea is a must-have guide for anyone seeking to appreciate the versatility and elegant flavorings of one of the world’s healthiest beverages.” ?Tea A Magazine”Green tea has recently worked its way into the U.S. foodservice world’s flavor palate as perhaps no other recent entry has. If you want to get in on the action, check out New Tastes in Green Tea. The book provides a solid array of recipes that range from salads to smoothies to scones to salmon, while offering plenty of background information on green tea as both a drink and a flavor-enhancing ingredient. Reading this book is like entering a culinary world you didn’t know existed and discovering that you want to try everything they eat and drink there.” ?Restaurant Hospitality Magazine”Part cookbook, part guidebook, New Tastes in Green Tea includes recipes for everything from salmon-sencha pie to matcha tiramisu. This slim volume features artful photography and is packed with information…Perhaps it is only a matter of time before New York’s coffee emporiums offer matcha scones with their caramel macchiatos!” ?The New York Sun”For those with some kitchen space, New Tastes in Green Tea is a handy little cookbook that explains how green tea is produced and served. Tokunaga also offers up a myriad of new ways to use green tea in food and drink…from a ‘Salty Dog’ to a latte, and for flavoring butter and rolls.” ?New York Resident”New Tastes in Green Tea is a magnificent cookbook, but it is more than that. It really gives you the sense of how important tea is to the Japanese culture. Even more importantly, it shows you how you can incorporate it into your own life and how you can reap all of the health benefits it provides.” ?News-Sentinel (Lodi, CA)”New Tastes in Green Tea is an original cookbook that ushers an underappreciated flavor into the kitchen as a beverage and a cooking ingredient….the taste of green tea will enliven the adventurous cook’s culinary repertoire.” ?Tea & Coffee Trade Journal”Masterfully illustrated, New Tastes in Green Tea includes an inspiring collection of recipes…Along with the amazing photography, this new book makes for a very edible work.” ?Fresh Cup Magazine”A unique compilation that will be deeply and enduringly appreciated by gourmets with an appreciation for culinary elegance, as well as family kitchen cooks with an interest in providing the beneficial properties of green tea to their loved ones.”?Midwest Book Review”These days, the many health benefits of green tea are well-known… now here’s a book to tell you why it’s so good for you, as well as everything you ever wanted to know about green tea. It’s all laid out with gorgeous photos and beautiful recipes that will send you directly to the kitchen.” ?Asian Week
About the Author
MUTSUKO TOKUNAGA is a renowned Japanese food stylist and the vice president of the World Green Tea Association. She appears regularly on radio and television in Japan and writes on cooking and tea for Japanese newspapers and magazines. New Tastes in Green Tea follows two previous publications in Japanese.JANE PETTIGREW is one of England’s leading authorities on tea and the author of a number of books, including A Social History of Tea, Tea & Infusions: A Connoisseur’s Guide, and Jane Pettigrew’s Tea Time: A Complete Collection of Traditional Recipes.
This book starts out with the different types of green teas. Then the book procees on to show what the teas are like when they are brewed. The book also goes on and talks about tea utensils to tea etiquette. After splitting off from the traditional a divide forms into the more modern ways to prepare green tea. Various things are discussed here from a green tea latte to various alcholic beverages that would somehow use green tea. Then the book will go into cooking with green tea. After reading this book and looking and thinking about the recipes I find it to be a unique book to show you how to utilize green tea in it’s many ways. If you want to add more healthy ingredients to your bakery or restaurant I would encourage bakeries or restaurants to expirement with this book and give it a try. I know not everyone will like the recipes but with green tea having antioxidantsit is healthy and should be incorporated into some recipes if you are daring enough to try it.