Recently the pleasures of tea have experienced a renaissance. Specialty tea shops are popping up everywhere, and there is a renewed interest in beautiful "tea things," pots, cups, saucers, strainers and trays. What better way to enjoy a lovely cup of tea than to pair it with a delicious homemade treat? Collins Publishers new Scones, Muffins & Tea Cakes (Hardcover; $12.95; January 1996) offers dozens of tasty options for the tea table, including whole wheat peach muffins, buttermilk scones with dried cranberries, and tomato spice tea bread.
Scones, Muffins & Tea Cakes features beautiful full-color photography and recipes drawn from Collins' award-winning Country Garden Cookbook series. Editor Heidi Cusick also offers entertaining tips and themed tea-party menus such as "Sunday Morning on the Verandah," and "A Victorian Christmas Tea."
Ideal as a hostess gift, or tucked into a gift basket, Scones, Muffins & Tea Cakes is available at book, gift and gourmet stores, or by calling 1-800-331-3761.
About the Editor
Heidi Cusick is a food writer and cooking instructor, and the author of Soul & Spice and Sonoma: The Ultimate Winery Guide. She contributes regularly to the Chronicle, Los Angeles Times and Washington Post. She lives in Mendocino, California.
Scones, Muffins & Tea Cakes
Edited by Heidi Cusick
Photographs by Kathryn Kleinman and Deborah Jones
6-1/2"x 6-1/2"; 96 pages; hardcover
54 recipes; 54 photographs $12.95
Information is provided by HarperCollins
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