SIP, SAVOR & ENJOY!

Steven Smith Teamaker — Chocolate Peppermint Pu-erh Full Leaf Fermented Tea — Carton of 15 Sachets

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What is it about really, really good tea? You hold the cup in your hands,...

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DESEO Cocoa and Orange Crunch Cookies / Biscuits — From Prato, Tuscany, Italy

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We think these DESEO Chocolate and Orange Crunch Cookies / Biscuits are just about perfect,...

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Heirloom Chai — 3 ounces, Makes 100 servings — Chai.com

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Looking for something special to sip that's good for you, will delight your tastebuds and...

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Organic Bean-to-Bar Drinking Chocolate — From 5 Mile Chocolate in Oak Cliff, Texas

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It's no secret, we LOVE really good chocolate — in all kinds of forms —...

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Hot Chocolate — Michael Turback

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I think Michael Turback, author of Hot Chocolate, sums up best why I LOVE this book, and why I think anyone who loves chocolate and real-deal hot chocolate will, too:

So why on earth can't we make as decent a cup of hot chocolate as they do in Europe?

How in heaven's name have so many of us missed out on experiencing the intense flavors, the rich and satisfying texture, and the unhurried ritual of melting fine chocolate and stirring it into warm milk? Restoring the seductive liquid to its rightful place in our culture is long overdue.

Hot chocolate is at once extravagant and familiar, provoking and comforting. It demands to be sipped slowly, savored as a treat that kindles feelings of safety and innocence while it gently lifts the spirits. Each cup offers refuge from the stresses of modern life, a change of pace from jam-packed schedules.

Between these covers is the fruit of my efforts to connect readers to a tradition that is several thousand years old. Here you will find recipes inspired by ancient ritual, tradtional European classics, grandmotherly concoctions, and the imaginative inventions of preeminent pastry chefs and chocolatiers from around the world. it s my hope that no worthy hot chocolate has gone unstirred.

— Michael Turback, author of Hot Chocolate

No longer just a simple, syrupy sweet drink, today's hot chocolates are brimming with extraordinary flavors like cayenne, vanilla beans, Nutella, buttered rum, pistachios, wasabi, peanut butter, and malted milk balls.

With Michael Turback's Hot Chocolate, we suggest you start at the 'Chocologue' and savour the in's and out's of ingredients, tools and techniques before immersing yourself with the Ancestral Hot Chocolates, European Classics, Modern Variations, Spiked and Nostalgic Hot Chocolates and ending with Hot Chocolate Pairings.

Featuring white chocolate foam, marshmallow cream, and frozen and fondue versions, the 60 recipes presented in Hot Chocolate are setting trends in haute chocolate consumption. These sublime concoctions include Lavender-Pistachio Hot Chocolate; Maple-Whiskey Hot Chocolate Toddy; Nutella Hot Chocolate; Malted Milkball Hot Chocolate; and the famous Frrrozen Hot Chocolate from Manhattan’s Serendipity 3.

Author and food writer Michael Turback suggests adding rosebuds or cayenne, frothing with a Mexican molinillo, or adding dollops of schlagobers (Viennese whipped cream). He also includes ingredients and tools resources in Hot Chocolate, as well as a fascinating account of the history of liquid chocolates. Hot Chocolate also features 16 yummy photos.

Contributed by the world's preeminent chocolatiers, the 60 luxurious concoctions range from ancient Latin American originals and European café classics to comforting childhood treats, cocktails spiked just for adults, and imaginative modern variations for the hip chocoholic of any age.

A cup of hot chocolate is twice as rich in antioxidants as a glass of red wine. And, some would say, is just as intoxicating. Need proof? Get Hot Chocolate! 

BOOK DESCRIPTION

• Condition: New. Glued binding.
• Edition: Paperback. First Edition - Published September 1, 2005
• Publisher: Ten Speed Press, Crown Publishing Group
• ISBN-13: 978-1-58008-708-7
• ISBN-10 1580087086
• Pages: 160
• Photos: 16
• Rating:★★★★ (See FAQs)

• About the Author

• MICHAEL TURBACK was trained as a restaurateur at the Cornell University School of Hotel Administration and operated Turback’s of Ithaca for nearly three decades.

  He was named a Rising Star by Restaurant Hospitality Magazine, and his pioneering concepts have been recognized by the New York Times, LA Times, Gourmet, Bon Appétit, and Wine Spectator, among many others.

  As an author, he has written about his hometown’s invention of the Ice Cream Sundae and commemorated the centennial of the Banana Split. He lives in the enlightened city of Ithaca, New York.

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Organic Bean-to-Bar Peppermint Hot Chocolate / Drinking Chocolate — Handcrafted by 5 Mile Chocolate in Oak Cliff, Texas

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It's no secret, we LOVE really good chocolate — in all kinds of forms —...

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ARTISAN MADE IN SCOTLAND — Reid's of Caithness All-Butter Shortbread Cookies — 5.29 ounces / 150 grams

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These delicious all-butter Shortbread biscuits certainly do their Scottish legacy proud. Proper Shortbread made the...

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ARTISAN CRAFTED IN SEATTLE — PEPPERMINT Leaves - Large Cut - Herbal Infusion/ Tea Sachets, Varietal No. 45 — By SMITH TEAMAKER

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What is it about really, really good tea? You hold the cup in your hands,...

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Deseo Dark Chocolate with Italian Hazelnuts Biscotti, 8.8 ounces - Artisan Made in Tuscany

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The perfect little treat any time of day, these delightful Deseo Dark Chocolate with Italian Hazelnut...

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Mizuba Tea Company House Organic Matcha Green Tea — 40 gram tin

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Mizuba's House Organic Matcha Green Tea is certified organic first flush artisanal Matcha. A more...

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Mizuba Voila! Travel-Size Matcha — 8 Eco Single-Serve Packets — Mizuba Tea Company

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Mizuba is so proud to be the first matcha company to offer compostable, travel-ready, single-serve ...

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Mizuba Daily Matcha Green Tea — 40 grams / 1.4 ounce Tin

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Making Matcha part of your daily self-care ritual is essential for anyone wanting a wellness-centered...

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Mizuba Tea Company Organic Culinary Matcha - 100 grams/ 3.5 ounce Bag

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Can’t get enough of matcha green tea? We can't, either!So here's the secret to making great-tasting matcha...

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Smith Tea Rose City Genmaicha - Roasted Rice Green Tea Blend / Blend No. 1912 - 15 Sachets

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What is it about really, really good tea? You hold the cup in your hands,...

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Steven Smith Teamaker — Soothe Sayer Caffeine-Free Organic Wellness Tea — Gift Box of 15 Sachet

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What is it about really, really good tea? You hold the cup in your hands,...

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Lung Ching Organic Dragon Well Green Tea, 4-ounce Tin — From the Artisans at Elmwood Inn Fine Teas

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We have very discerning guidelines and values checklist for the thoughtful, conscientious, People + Planet...

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THE BOOK OF TEA — By Okakura Kakuzo — Introduction and Edited by Bruce Richardson

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“Teaism is a cult founded on the adoration of the beautiful among the sordid facts of everyday existence. It inculcates purity and harmony, the mystery of mutual charity, the romanticism of the social order. It is essentially a worship of the Imperfect, as it is a tender attempt to accomplish something possible in this impossible thing we know as life.”

Those who appreciate the greatness of small things will fall in love with this book.

Written by Okakura Kakuzo, The Book of Tea was first published in 1906, and it has never been out of print. It links the role of tea (teaism) to the aesthetic and cultural aspects of Japanese life.

For teaists and artists alike, The Book of Tea, is arguably one of the most influential books ever written for those looking to infuse the tea spirit into their lives.

Discover the fascinating character of Okakura Kakuzo and the story of how he came to write one of the twentieth century’s most influential books on art, beauty, and simplicity—all steeped in the world’s communal cup of tea.

Yakuza's incredible journey took him from Yokohama to New York, Paris, Bombay, and Boston, where his life intertwined with such luminaries as Rabindranath Tagore, John Singer Sargent, Henry James, John La Farge, Isabella Stewart Gardner, Ezra Pound and Henri Matisse.

His writings influenced the work of such notable artists as Frank Lloyd Wright and Georgia O'Keeffe. In fact, O'Keeffe requested that The Book of Tea be read to her again and again in her last years. 

The Book of Tea is a masterful blend of the history of tea, the Japanese tea ceremony, Taoism and Zennism, flower arranging, architecture, and art appreciation. It emphasizes how Teaism taught the Japanese many things; most importantly, simplicity. Kakuzo argues that this tea-induced simplicity affected art and architecture.

Acclaimed American tea writer Bruce Richardson includes many historical photographs and color illustrations, along with unique insight into how Okakura's philosophy continues to inspire today’s tea culture.

Richardson includes a chapter on America's thirst for Japanese tea during the late 1800s, illustrated with archival photographs. He also wrote a fascinating chapter on Japanese tea production in the time of Okakura - complete with never before published 1890s photographs.

"A beautiful work of art in tribute to a beautiful work of art."

"I had read about Okakura and visited the Isabella Stewart Gardner museum, but never realized the importance of the relationship between the two and how they embodied the bridge between East and West.  Nor, until now, had I taken the time to read the entire book.  How I wish that I had read it before I visited Japan where I learned that “Zen is another word for tea.” The chapter titled The Cup of Humanity contains a sentence that seems ripped from today’s headlines, “The heaven of modern humanity is indeed shattered in the Cyclopean struggle for wealth and power… Meanwhile, let us have a sip of tea."  I’m resisting the urge to swallow this book whole, and forcing myself to savor it one cup of tea at a time."

— Elizabeth Knight, author of "Tea with Friends"

• Condition: New in book jacket. Glued binding. Paper over boards
• Edition: Second Edition - Published 2013
• Publisher: Benjamin Press
• ISBN-13: 978-0-9836106-0-1
• Pages: 104, with 50 illustrations
• Rating:★★★★ (See FAQs)

• Okakura Kakuzo
• Bruce Richardson

• Okakura Kakuzo was born in the bustling seaport of Yokohama in 1862, only eight years after Commodore Perry's "Black Ships" pried open Japan's international trade gates. Christian missionaries taught him to speak English and sing Methodist hymns, while Buddhist monks schooled him in Confucianism and drinking green tea.

  Woking alongside his teachers at Tokyo University, all imported from New England, Okakura helped save Japan's artistic traditions from being tossed aside in favor of modern western aesthetics.

  By the turn of the century, Okakura had made his way to Boston, where he became the Director of the Asian Arts Department at the Museum of Fine Arts and the favorite companion of Back Bay society's grande dame, Isabella Stewart Gardner.

  Okakura found tea to be the perfect metaphor for interpreting the Japanese art spirit to a Boston culture thirsty for a counterpoint to America's headlong rush into materialism and wealth.

• Bruce Richardson is a tea blender and writer who has been at the forefront of America's tea renaissance for over two decades. He enjoyed a long career as a choral conductor before he put down his baton in favor of a teacup.

  Today, he nurtures his artistic spirit by composing new tea blends and speaking at tea and arts events across Amerca. He serves as Tea Master for the Boston Tea Party Ships & Museum, and he writes for Tea Time magazine. 

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Steven Smith Teamaker Black Lavender Black Tea — Gift Box of 15 Sachets

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What is it about really, really good tea? You hold the cup in your hands,...

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Heidi's Organic Raspberry Red Chile Jam — 10-Ounce Jar

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We thought Heidi could tell the story of her amazing raspberry jams better than we...

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Steven Smith Teamaker — Smith Teamaker MEADOW Herbal Infusion - Caffeine-Free Chamomile Blend — Gift Carton of 15 Sachets

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What is it about really, really good tea? You hold the cup in your hands,...

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Heidi's Organic Raspberry Jam - 10-Ounce Jar

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