Starters, Condiments, Complements, and Asides

Appears in

Cooking with Tea: Techniques and Recipes for Appetizers, Entrées, Desserts and More

Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

About

© 2000 Robert Wemischner. All rights reserved.

In this section

Darjeeling Peach Conserve

Foie Gras with Tea-Infused Apricots

Jade Shrimp in Lung Ching Tea

Jasmine-Cured Salmon with Lime-Mustard Sauce

Rata-tea-ouille

Red Rice in Oolong Tea

Smoked Chicken Salad with Tea Vinaigrette

Spring Rolls with Thai Tea Sauce

Tea-Cured Salmon and Ginger Sandwich

Tea-Poached Plums

Tea-Smoked Mushrooms

Tea-Wilted Greens with Summer Fruit and Goat Cheese

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