What inspired you to write your book?
Tea is an important cultural past time, which is having a revival through tea and reconnecting with oneself as a meditation or with friends. In this day of technology everything happens so quickly, so time is valued and what a better way than to connect with tea.
I grew up in a culture of tea where tea was served with every meal as well as special occassions such as going out for dim sum lunch or a celebration dinner. Tea was kept in small quantities and used sparingly much like precious gold.
I launched the love of tea as a way to creatively express my my interest in the culinary arts I rediscovered tea as an integral ingredient as well as an excuse just to take time. So, be bold and be creative in looking at tea and food in a whole new way.
About your Book:
Tea like fine wine obtains its taste profiles from the terroir. The land and the climate play an essential role in its taste profile.
Tea can be paired with certain foods to enhance the taste experience and my cookbook elevates tea to an integral ingredient. With using only 5 teas we can create the very best in taste adventures.
As a certified tea sommelier I want to share my tea adventures with you and to look at tea in a new way outside a teapot.
Cuisine Style or Food Genre
Modern Tea Inspired
Sample Recipe or Food Advice
LYCHEE ANNA MAY WONG
serves 1 martini
1 T agave or plain simple syrup
1/2 C Lychee Juice
use boxed or tinned with lychee fruit and freeze fruit to use as ice cubes in glass
1 fresh lime, squeezed juice
Orange bitters, 1-2 dashes
1/2 orange, juice squeezed
1 oz vodka infused Assam
spring of rosemary
In a shaker muddle a spring of rosemary, add ice cubes, and liquid ingredients.
Shake 10 times, strain into glass.
Just prior to serving twist the orange peel over the drink to release the oils and rub rim of glass and discard.
Garnish with a sprig of rosemary, add two frozen lychees and serve.
VODKA INFUSED TEA
4 oz vodka
2 tsp Assam loose leaf tea
Infuse tea in an infuser in the vodka for 5 hours.
OR infuse directly in the alcohol and strain before bottling.
Do not leave tea in spirits as this will cause it to be bitter.
Bottle and use within 7 days.
What formats are your books in
How do you see writing a food/cookbook as different from writing other genres of books?
It takes a passion that includes food and writing. It is important that you are not of afraid of failure as it takes time and time again to rework and test recipes. It is like being a mad food scientist or a child just exploring.
What advice would you give to someone that is thinking about or currently working on a food book or cookbook
There is a need to always refine a recipe and to test it. I can read a recipe and know that it was not tested. Remember you need to be authentic to your readers.
How did you decide how to publish your book and where is it published through:
It was a natural evolution of experimenting and wanting to share my creations both for health and great innovative taste.
Carol Mark is the founder and President of the love of tea, a purveyor of specialty pure blended teas that support art and social change through its sales of tea. Tea, in fact, played a key role in the fight for women’s rights in the 19th century in North America. Carol was active in humanitarian aidwork including opening the first girls’ library in Afghanistan with FemAid until breast cancer when she focused her recovery on tea and her interest in the culinary arts.