Annelies Zijderveld's
Steeped: Recipes Infused with Tea is a real treasure. It's a well-organized introduction, for newcomers and tea-lovers alike, that begins with a brief introduction to tea. The "Tea Cooking Cabinet" section -- in which Annelies goes into details about the types of teas that are used
throughout the cookbook and what she finds they are best paired with -- is a great resource.
Steeped
uses 10 classic teas/tisanes ranging from English Breakfast to
Chamomile and loose leaf or bagged. If you have a
favorite type of tea that you would like to cook with, the "Recipes by
Teas and Tisanes" section in
Steeped is a wonderful resource to find all the pages to recipes infused with a specific tea.
"Methods for Cooking with Tea" is another excellent section that teaches
you the many ways you can incorporate tea into your food. It's nice
that
Steeped uses various practical ways in all of the recipes
from grinding tea leaves to extract full flavor to adding hot or cold
tea liquids to dishes.
Steeped does its best to make it possible
for anyone to find a way that works best for them.
The only thing I wish for more of from
Steeped was more visuals of the prepared recipes.
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I received a free copy of this book from the publisher, as part of the Speakeasy book review program, in exchange for my honest review here.
