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 flavor.
As the world of tea expands, the quality and provenance becomes more important. 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.
Liz Franklin was food editor of Good Health magazine and a freelance chef, food writer and stylist who once ran a cookery and wine education school in Italy. She now heads up The Cookery School in Warminster, UK, www.thecookingschool.com.
For Ryland Peters and Small she has also written Oils & Vinegars (978-1-84597-596-8), Cooking Italian with Kids (978-1-84597-703-0), The Cookie Jar (978-1-84975-655-6) and Vegetarian Sheet Pan Cooking (978-178879-029-1).