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The
Tea Box
by
Gilles Brochard (Barron's)
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Unlike some gifts—such as an umpteenth common necktie or an
extra pair of bedroom slippers—The Tea Box is unlikely
to be returned. If a tea lover is the recipient, many a cozy afternoon
or evening undoubtedly will be spent rummaging through the box and
perhaps sipping the magic that can ensue if the instructions are
followed. The box, which is meant to look like a hinged wooden one,
but is actually thick cardboard, is filled with forty 5-1/2–by–8-inch
gorgeously photographed cards that show and describe how to make
tea from all over the world. Brochard, a witty and enthusiastic
guide, also breezily discusses the customs and history surrounding
the teas. If hunger accompanies thirst, Brochard in addition presents
an array of dazzling recipes that include tea (a fine blend of dishes:
some are the author's, others are from the world's top chefs) like
Earl Grey chocolate tea, casserole veal chops scented with Szehwan
tea, zucchini mousse with smoked tea and zucchini carpaccio and
the following tea-flavored baked apples (created by the pastry chef
at the highly acclaimed Restaurant Guy Savoy in Paris). The perfect
accompaniment from the publisher, of course, would have been a sampler
of some of the more exotic teas—but that shouldn't stop you
from including a few examples on your own before you bestow this
box on a friend.
RECIPE:
Tea-Flavored Baked Apples
(Updated:
12/30/08 SB)
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