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By: Annelies Zijderveld
A Los Angeles Times Favorite Cookbook of the Year!
"Steeped is smart, inventive, and most of all, inspiring.. Annelies has got me daydreaming about the possibilities of tea, from Sweet Tea Jelly on toast to California Tea Leaf Salad and Arnold Palmer Poppy Seed Muffins. This beautiful book deserves a spot next to your teacup." - Molly Wizenberg, author of A Homemade Life and Delancey
Get your oolong on! From morning eats to evening sweets, Steeped infuses your day with the flavors and fragrances of tea. Romance your oat porridge with rooibos, jazz up your brussel sprouts with jasmine, charge your horchata with masala chai! Annelies Zijderveld’s deliciously inventive tea-steeped recipes include:
EDITORIAL REVIEW:
A Los Angeles Times Favorite New Cookbook of the Year: "Think about all the coffee-infused foods out there (cakes, ice creams, liquors and BBQ spice rubs, to just name a few). Zijderveld makes a powerful argument that we're missing out when we fail to similarly incorporate tea as a spice into our everyday routines. The book is part tea primer but also intrepid tea explorer, with recipes such as strawberry camomile jam, Moroccan mint-flavored quiche, a spinach salad featuring pecans encrusted with a masala chai maple syrup, and hurricane popcorn with Dragon Well tea furikake. (It's like salty-sweet kettle corn, but with tea.) This book would make a great gift for both tea newcomers and those who can rhapsodize about the smoky complexities of a Lapsang souchong."
A Los Angeles Times Favorite Cookbook of the Year!
"Steeped is smart, inventive, and most of all, inspiring.. Annelies has got me daydreaming about the possibilities of tea, from Sweet Tea Jelly on toast to California Tea Leaf Salad and Arnold Palmer Poppy Seed Muffins. This beautiful book deserves a spot next to your teacup." - Molly Wizenberg, author of A Homemade Life and Delancey
Get your oolong on! From morning eats to evening sweets, Steeped infuses your day with the flavors and fragrances of tea. Romance your oat porridge with rooibos, jazz up your brussel sprouts with jasmine, charge your horchata with masala chai! Annelies Zijderveld’s deliciously inventive tea-steeped recipes include:
- Matcha Chia Pudding Parfaits
- Earl Grey Soba Noodle Salad
- Green Tea Coconut Rice
- Chamomile Buttermilk Pudding with Caramelized Banana
- Earl Grey Poached Pears with Masala Chai Caramel Sauce
EDITORIAL REVIEW:
A Los Angeles Times Favorite New Cookbook of the Year: "Think about all the coffee-infused foods out there (cakes, ice creams, liquors and BBQ spice rubs, to just name a few). Zijderveld makes a powerful argument that we're missing out when we fail to similarly incorporate tea as a spice into our everyday routines. The book is part tea primer but also intrepid tea explorer, with recipes such as strawberry camomile jam, Moroccan mint-flavored quiche, a spinach salad featuring pecans encrusted with a masala chai maple syrup, and hurricane popcorn with Dragon Well tea furikake. (It's like salty-sweet kettle corn, but with tea.) This book would make a great gift for both tea newcomers and those who can rhapsodize about the smoky complexities of a Lapsang souchong."
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