Are New York’s finest chefs building an ark and saving the world by serving up heritage turkeys? Or on Thanksgiving would we rather sink our teeth into the tender flesh of a supermarket wonderbird? – for Men’s Journal
Yes, it’s true! Read by the author herself. For All the Tea in China will be available as an audiobook on March 18.
Want to eat right on the first night out? Chef Peter Berley teaches you how to prep at home, cook in camp. And a car camping meal planner to boot. – Men’s Journal
That’s a pretty nice looking catalog cover, no?
For truly friendly travel with ever-changing scenery, take your foot off the gas, unbuckle your seat belt, and hit the rails.
Don’t forget your essential gear – a personal bar.
Michael O’Dowd collects swords, races BMWs, and asks little old Indian ladies for their grandmothers’ recipes. As executive chef of Kai restaurant at the Sheraton Wild Horse Pass resort outside Phoenix, O’Dowd takes Native American ingredients and marries them to haute techniques, pairing wild elk with tagliatelle, bathing sea urchins in a fondue of piquillo peppers, and infusing cotton candy with Amarillo chiles.
Raising the curtain on the Cannes International Film Festival for Men’s Journal.
Gastronomic pleasure is all about the details: always add a tiny splash of water to whisky to release the hidden aromas; never eat cheese straight from the fridge. There is a trick to making a cup of tea, too, as Sarah Rose reveals in her entertaining new book.
What a hero he is, disguising himself as Chinese with a long black pigtail to venture into China’s alarming hinterland to smuggle out tea plants….He had to face all 19th Century China’s perils — bandits, cannibalism, fevers and pirates. This, and the detailed description of how tea is made from raw camellia leaves will ensure you value your cuppa as never before.
I just read my Amazon page.
Rose’s account is full of colour
Reshapes into gripping prose Fortune’s own memoirs and letters … An enthusiastic tale of how the humble leaf became a global addiction
The best parts of the book are not the dangers that Fortune encountered, but Rose’s assured, confident descriptions of the manufacture of tea. Like Fortune, the reader goes on a journey of discovery
[Fortune’s] story is well worth the telling, and despite the dearth of private papers, Rose does so with skill and restraint
Reveals our cuppa wouldn’t exist if it wasn’t for an amazing Victorian, armed only with a rusty pistol and a pigtail, who stole the secret of tea from under the nose of China’s ruthless warlords
Scotland on Sunday
A compelling sketch of the world of globalisation before instant information, and transforms a modest Scottish botanist into a swashbuckling pirate capitalist … A genuinely curious and evocative yarn
When not thinking about tea, I write magazine stories about travels with Mom.
“If you like tea (and presumably you do, or why would you be reading this blog?) go get it from your local library or bookshop or friend and read it.” – Tea For You and Me
Someone in Maine is pre-ordering her copy (ok, ok, so she’s a friend, but still…) – Travels With Hillary
Another one to please my mother.
This brisk little study gives a compelling sketch of the world of globalisation before the age of instant information, and transforms a modest Scottish botanist into a swashbuckling pirate capitalist, who incidentally changed the way we all have breakfast.
A girl could get used to this.
Surely those old tea parlours should have displayed a picture of The Saviour of The Cuppa next to portraits of Churchill and the Queen
I’m starting to enjoy this.
Concealed in the murky depths of your cuppa is nothing less than a crucial phase in the rise of the British Empire. If the secret of producing tea could be wrested from the grip of the Chinese Emperor, and the plant itself transplanted to the foothills of the Himalayas in the British Raj, vast revenues would follow and British imperial dominance in the Far East would be incontestable. Enter Robert Fortune, botanist and plant-hunter extraordinaire – as diligent, daring and enterprising a Victorian hero as one could wish for.
Sarah Rose tells a stirring tale of individual derring-do and the fate of nations.
Happy Birthday, book. FOR ALL THE TEA IN CHINA in bookstores today.