Taking Tea at The Savoy by Anton Edelmann

  • Chocolate gâteau with Grand Marnier (page 12)

    from Taking Tea at The Savoy Taking Tea at The Savoy by Anton Edelmann

    • Categories: Cakes, large; Frostings & fillings; Afternoon tea; British
    • Ingredients: sponge cake; apricot jam; oranges; Grand Marnier; milk chocolate; double cream; hazelnuts; gelatin leaves; egg yolk; caster sugar
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Notes about this book

  • mjes on September 06, 2021

    Herb scones with white crabmeat and keta caviar (pg 74).I love the creme fraiche-crab meat-cucumber filling. The caviar takes it "over the top" - I loved this.

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  • ISBN 10 1862053162
  • ISBN 13 9781862053168
  • Linked ISBNs
  • Published Sep 01 1999
  • Format Hardcover
  • Page Count 96
  • Language English
  • Countries United Kingdom
  • Publisher Anova Books
  • Imprint Pavilion Books

Publishers Text

Thè, té, cha, chai—tea is a universal beverage. It links the solemnity of the Japanese tea ceremony and the sustaining high tea of British school children; it can be green or black, fragrant or smoky. To take tea at The Savoy is to combine tradition with all the elegance and sophistication that befits one of London’s great hotels. Anton Edelmann, The Savoy’s Maître Chef des Cuisines, offers exquisite recipes with tales that conjure up leisure time in a bygone era, set against the romantic story of tea and its journey to the West. Here is afternoon tea at its most stylish—aromatic brews, delicate porcelain, impeccably presented dainties. Indulge in feather-light palmiers or cinnamon madeleines. Savor delicate cucumber sandwiches or fragrant honey and ham biscuits for an al fresco summer tea, or luscious cakes to chase away winter doldrums. Taking Tea at the Savoy is a book to inspire endless afternoons of delight.

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