TAKING TEA AT THE SAVOY - Tapa blanda

The art of taking tea is rarely seen in its full glory and splendour, but in Taking Tea at The Savoy, the complete history and importance of this ancient tradition is brought together in a beautifully illustrated gift book. Internationally acclaimed chef, Anton Edelmann, writes about the importance of the tea ceremony within the context of the world-famous Savoy hotel. The Savoy is credited as one of the last remaining bastions of style, elegance, and tradition. No other establishment is better suited in providing the backdrop to the historical, and popular custom of taking tea. Packed through with interesting material, including anecdotal information about the tradition of afternoon tea, the making and blending of the personalised Savoy tea, together with thirty simple tea recipes, this book culminates in a delightful account of a bygone age. Complete with elegant, atmospherical photos, Taking Tea at The Savoy will interest anyone interested in tea and its customs.

Anton Edelmann, Maitre Chef des Cuisines at The Savoy hotel in London, is recognised internationally for his creativity and wide-ranging culinary knowledge. Anton is also the author of Anton Edelmann's Creative Cuisine and Canapes and Frivolities, both published by Pavilion.