2004Book or chapter

New tastes in green tea : a novel flavor for familiar drinks, dishes, and desserts

睦子徳永, Stuart Atkin, 洋子豊崎

Medical Entomology and Zoology

No online link was recorded for this study.

Abstract

The perfect guide to introducing green tea into the modern lifestyle of health-conscious people. THE WINNER OF THE GOURMAND WORLD COOKBOOK AWARDS in the category of the Best Book in Cooking with Wine, Beer or Spirits for Books New Tastes in Green Tea is an original cookbook that ushers an underappreciated flavor into the kitchen as a beverage and a cooking ingredient. The range of recipes is startling. Green Tea Latte, Matcha Smoothie, or Iced Matcha au Lait take the greens' in new directions. Mouthwatering recipes for gratin, quiche, pastas, and desserts will enliven'

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Food science / processing

Making, milling, storing or using matcha in foods.

Assigned automatically from the title, abstract and subject terms.

Topics

Aroma, flavor and sensory Food products and applications

Matcha is a main subject here (named in the keywords).

Keywords and subject terms

green tea matcha tea beverages desserts Quiché pasta health foods

Cite this study

睦子 徳永, Stuart Atkin, 洋子 豊崎. (2004). New tastes in green tea : a novel flavor for familiar drinks, dishes, and desserts. Medical Entomology and Zoology.

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