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The perfect combination! Features pairings of the finest teas with the perfect cake, such as White Tea with Buttery Carrot and Orange Cake. Also contains useful tips on making the perfect brew, with colour photos and illustrations throughout.
About the author
Liz Franklin is an award-winning food writer, food stylist and private chef. She has written for Food & Travel Magazine, BBC Good Food and The Weekend Telegraph. For Ryland Peters & Small she has also written Cicchetti, Oils & Vinegars, The Cookie Jar and Vegetarian Sheet Pan Cooking. Liz now heads up The Cooking School in Warminster, www.thecookingschool.com
Summary
A celebration of teas – black, white, green, flowering and more – and the perfect cakes to pair with them.
Tea has magical properties – it can perk you up if you’re flagging, calm you down if you’re restless, soothe you and lift you. For tea-lovers, each mood and time of the day demands a different cuppa. And what better way to make the best of your fine tea than to pair it with the perfect cake, designed both to complement and enhance the experience and enjoyment? Quality teas can bring out the best in food, just as a fine wine can enhance a meal. Liz Franklin marries the floral, fragrant, zesty, rich and varied world of tea with the endlessly popular world of baking and offers recipes matching teas and sweet treats. Pairings such as Japan’s Gyokuro tea with Fudgy Dark Chocolate and Almond Cakes or White Tea with Buttery Carrot and Orange Cake are just an example of the myriad combinations that prove to be a match made in heaven.
