Overview

"This is the third book in the best selling ""The Great Book of..."" series. Perhaps more than any country, we Brits love our cup of tea. Our day revolves around the morning cuppa, tea breaks, the decadent pleasure of Afternoon Tea, and there's always teatime to look forward to. We hold tea parties, adore tea shops and tea is our first call in time of crisis, not forgetting the pleasure of putting the kettle on when friends drop by. We even profess to predicting the future from the soggy, used leaves. So just how and why did tea sneak so completely into the British psyche? Where does it come from and why after centuries is our love of it still so strong today? ""The Great Book of Tea"" traces the history of tea since its introduction into the UK as a medicine and also looks at the journey of tea - from plant to pot. Elaine Lemm uncovers the origins of the thoroughly British institution of afternoon tea (currently undergoing something of a revival) and our nation's long standing love affair with tea. The book also includes many great recipes - both those using tea and delicious recipes for the perfect afternoon tea. This is the third instalment in the popular series by Elaine Lemm (previous titles include ""The Great Book of Yorkshire Pudding"" and ""The Great Book of Rhubarb"") and is an ideal gift book."

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9780957295100

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"""Wouldn't it be dreadful to live in a country where they didn't have tea?"" (Noel Coward)"""

Wouldn't it be dreadful to live in a country where they didn't have tea? (Noel Coward)

Author Information

Elaine Lemm hails from Yorkshire. She is a freelance food and wine editor and currently is editor/writer for the New York Times Co, About on British and Irish Food. About is one of the top 15 websites in the world (www.britishfood.about.com). Elaine is also Chair of the Regional Food Group Awards and she sits on the panel of the Yorkshire Tourist Board judging panel for the annual awards in tourism. She has worked in a consultancy role for (among others) Timothy Taylor Brewery, Yorkshire Agricultural Society and the British Food Trust.

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