Tea

by Irena Chalmers

History of tea, information on types of tea, cuts, process of manufacture, countries of origin, and how to brew the perfect cuppa.

48 pages, Paperback

Published January 1, 1978

About the author

Irena Chalmers has worn many hats in the food industry. The publisher, producer, and packager of more than forty books, she has regularly contributed to such publications as The New York Times, Food & Wine, Gastronomica, Food Arts, and Nation’s Restaurant News. She was a founding member and past president of both the International Association of Culinary Professionals and Les Dames d’Escoffier International, as well as “Who’s Who” member of the James Beard Foundation.

Chalmers divided her time as a faculty member at The Culinary Institute of America, “The Last Word” columnist for Chef magazine, consultant, food blogger and commentator, and counselor to many about to embark on their own culinary adventure.

Reviews

[Elena Santangelo · Rating 5 out of 5]

If you can find this book, it's stuffed with all kinds of information about tea -- where and how it's grown, processed and exported, the different crops and blends and where they come from, the creation stories about how humans began brewing tea, the Japanese tea ceremony, other history, etc. Great book for the novice tea connoisseur.