Review by Booklist Review
Tea is the new coffee. Judging from the new and old retail chains now embracing the art of tea, Victoria magazine's how-to-/what-to compendium will be well received. History and equipment come first in this well-photographed brew book; editors stress the European traditions, including must-have blue willow and/or Wedgwood china, complementary space, and the varieties, with oh-so-appropriate sidebars on, for instance, tea with a good book recommendations and its nondrinking benefits (e.g., as a dye, for facials). Nearly 100 recipes later, tea will for sure infuse almost every hour in a reader's waking day, incorporated into parties, treats, and just plain everyday activities. Foodstuffs range from cakes and savories (lily of the valley cake, ruby tea biscuits) to more substantive fare (sorrel, leek, and mushroom tart), all delivered with suggestions for accompaniments as well as an introductory blurb. The conclusion? Any time is teatime. Resources: tea and tea equipment defined; select sources for tea and tea accessories; favorite tea salons, tea clubs, organizations, and museums.--Jacobs, Barbara Copyright 2009 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
