Cooking With Tea: Techniques and Recipes for Appetizers, Entrees, Desserts, and More

Robert Wemischner is chef, cooking instructor, and popular lecturer. He has worked in the test kitchens of Bon Appetit magazine and has written for many magazines and newspapers, including Cook's Illustrated and Fine Cooking. He has taught at l'Academie de Cuisine outside of Washington, D.C. and at the James Beard House in New York Diana Rosen has been writing, consulting, and speaking about tea since 1989. She is the editor of more than 30 issues of the national consumer quarterly, Tea TalkDiana Rosen is the author of 'Cooking With Tea: Techniques and Recipes for Appetizers, Entrees, Desserts, and More', published 2000 under ISBN 9789625938165 and ISBN 9625938168.