⭐ 5/5
16 years ago
I have to admit, chai always seemed to me like one of those things you just buy at restaurants and probably can't make taste very good at home. Then I found this book. So now I make a mean pot of chai. And even a chai concentrate now and again. Oh, and did I mention the chai rice pudding? Mmm, mmm.
For background information on chai, even though this is a small book, I can't imagine anything that is missing. It is obviously well-researched and written by a woman very knowledgeable about teas. (She has also written books on black teas, green teas and herbal teas.)
The book begins with the author's personal introduction to chai in India. Following that is a great history of tea in India which leads into a chapter on traditional Masala chais. American variations on chai are next.
Each of the Indian regions' teas are explored and the spices that are used in chais are described with details on how to use them and their healing properties. Several recipes are given for chai flavored items li... Read more
For background information on chai, even though this is a small book, I can't imagine anything that is missing. It is obviously well-researched and written by a woman very knowledgeable about teas. (She has also written books on black teas, green teas and herbal teas.)
The book begins with the author's personal introduction to chai in India. Following that is a great history of tea in India which leads into a chapter on traditional Masala chais. American variations on chai are next.
Each of the Indian regions' teas are explored and the spices that are used in chais are described with details on how to use them and their healing properties. Several recipes are given for chai flavored items li... Read more