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Iced Tea: 50 Recipes for Refreshing Tisanes, Infusions, Coolers, and Spiked Teas (50)by Fred Thompson
Synopses & Reviews
Since its introduction at the 1904 Worlds Fair in St. Louis, iced tea has been a favorite American beverage showing up at every family gathering, backyard barbecue, 4th of July picnic, and on every restaurant menu. In fact, each day, 120 million Americans reach for a frosty glass of iced tea. Fred Thompson shows us how easy it is to make a wide variety of iced teas right at home: from classics (Southern Style Ice Tea, Solar Tea) to infusions (Iced Mango Tea, Berry Spice Iced Tea), from spritzers (Green Tea Passion Fruit Spritzer) to offbeat and cocktail teas (Tea Smoothie, Beach Bourbon Slush). Thompson discusses basic methods for brewing tea, the types of teas and tea blends that are best iced, as well as a vast array of flavors and flavorful combinations that can be mixed with iced tea to create refreshing new drinks. These 50 recipes make iced tea a truly exciting anytime beverage while still maintaining the pure flavor and goodness that has ensured its place in American tradition. Thompson shares his years of experience brewing, tasting, and enjoying iced tea the way it was meant to be made—at home with your own two hands.
Nothing beats a frosty glass of home-brewed iced tea. And now there's no excuse not to enjoy it year-round, with everything from classics to infusions to spritzers to offbeat and cocktail teas.
In Crazy for Crab Fred Thompson begins with a comprehensive chapter on the basics of crab varieties and how to cook them, then launches into chapters of delectable recipes. His chapter devoted to the glorious variety of crab cakes includes Freds Pretty Darn Close to Perfect Crab Cakes, with scallions and bell pepper, as well as the more adventurous Thai Crab Cakes with Chili-Garlic Sauce. The chapter on soft-shell crab includes such preparations as Pan-Fried Soft-Shell Crabs with Warm Tomato and Bacon Vinaigrette, while the chapter on hard-shells features multiple versions of crab boils. There are also chapters on salads, soups, appetizers, brunches and light meals, and casseroles, with recipes including Crab Salad with Asparagus and Lime, Spicy Red Crab Soup, and Crab and Artichoke Dip. All are accompanied by mouthwatering photos of finished dishes, pictures of famous crab restaurants from plain to fancy, decorative illustrations, and stories of watermen and crabbers from around the country.
Bourbonand#8217;s popularity derives from its folklore nearly as much as from its flavor. Fred Thompson is a food writer who adores this venerable drink, and his Bourbon: 50 Rousing Recipes for a Classic American Spirit lays it all outand#8212;the history, the legends, the recipes, plus helpful tips and tricks, all accompanied by stunning four-color photos. Recipes include classics (Manhattan, Ward 8), new favorites (Lynchburg Lemonade, Bourbon Chocolate Martini), hot or cool concoctions (Hot Chocolate and#8220;Nog,and#8221; Lemon Cooler), and drinks for a crowd (Whiskey Sour Punch, Mint Julep Sparkler). Thereand#8217;s even a chapter featuring delicious ways to cook with bourbon, with dishes such as Salmon with Bourbon Glaze and Fredand#8217;s Bourbon Balls. Straight up, mixed in a cocktail, poured in a punch, or whipped into a recipeand#8212;however you enjoy it, bourbon is an old favorite thatand#8217;s new again.
50 recipes for refreshing infusions, coolers, and spiked teas; full color throughout.
About the Author
Fred Thompson is a writer and food stylist who divides his time between Raleigh, North Carolina, and New York City. His career has taken him to the North, but Thompson remains true to his Southern roots, holding fast to his accent and love of all things Southern—especially food. Thompson trained at the Culinary Institute of America and became involved in print and television advertising before starting his own catering business in Raleigh, which he ran from 1988 to 1994. Today, Thompson works as a freelance food stylist, cooking instructor, and food, wine, and travel writer, and runs his own product- and recipe-development business. Thompson has written several cookbooks, including Iced Tea, Lemonade, Crazy for Crab, Barbecue Nation, and Hot Chocolate. Thompson publishes Edible Piedmont magazine, which focuses on food in the Piedmont area of North Carolina, with his wife, Belinda Ellis, who serves as the magazines editor. He has been featured on NPR, and is a spokesperson for Lipton Cold Brew. Thompson writes “The Weekend Gourmet,” a bi-weekly column in The Raleigh News & Observer. His work has appeared in Family Circle, Wine & Spirits, Fine Cooking, and Every Day with Rachael Ray. Thompson is also a member of the International Association of Culinary Professionals and the Southern Foodways Alliance.
Table of Contents
The Crab Basics
Crab with Cocktails
Creative Crab Salads
The Elusive Perfect Crab Cake
The Old Blue Crab and Other Hard Shells
The Sublime Soft Shells
Brunch, Luncheon, and Light Dinner Fare
Casseroles, Easy Sautes, and One Incredible Indulgence
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