Joëlle Danies, a Bordeaux epicurean, reveals her recipes in her latest book: Tea Leaves, Ten Ways to Prepare Them.
Meeting and signing with Joëlle Danies at Un Air de Thé!
Friday, April 29, 2022 from 5 p.m.
House with a touch of tea, 33 rue Buhan in Bordeaux
Bordeaux-based epicurean Joëlle Danies is honoring us with the opportunity to present her work here! This book, co-authored with Lydia Gautier and published by Éditions de l'Epure, invites us to taste and cook our tea leaves after infusing them! These are some great gourmet ideas to try with a zero-waste approach.
The collection of ten ways to prepare...
A series of colorful and elegant books to collect! A 24-page format designed to highlight an ingredient. And yes! Brewed tea leaves have had their own booklet since January 2022 thanks to Joëlle Danies, and among the latest releases, banana, dark chocolate, hay, oregano, buckwheat, and orange blossom are also in the spotlight! A beautiful object to give as a gift or to treat yourself, these books are made and printed in France using traditional techniques: pretty paper, linen thread binding, the tops and bottoms of the pages are not cut... Grab a letter opener to discover the recipes before putting on your apron and heading into the kitchen...
The ten recipes to discover
- Hake tartare with Sencha (Japan)
- Pear compote with jasmine tea (China)
- Cockle swimming in Long Jing (China)
- Indian bowl in Darjeeling (India)
- Sunny Gyokuro (Japan)
- Wulong Tempura (Taiwan)
- Ceylon tea cocktail (Sri Lanka)
- Alga Narcissus Butter (France)
- Sheng Puer Pickles (China)
- Sheng Puer Stew (China)
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