THE BOOK OF MATCHA

Su­per­food Recipes for Green Tea Pow­der Louise Chea­dle, Nick Kilby, Ster­ling Epi­cure Hard­cover $19.95 (160pp), 978-1-4549-2218-6

Foreword Reviews - - Spotlight Cookbooks -

English tea pur­vey­ors Louise Chea­dle and Nick Kilby are nat­u­rally quite pas­sion­ate about their prod­ucts, but hold par­tic­u­lar love for matcha. Their lu­mi­nously pho­tographed book ex­pounds on the long his­tory of this nu­tri­ent-dense green tea va­ri­ety from its ori­gins in China, re­fine­ment in Ja­panese Bud­dhist tea cer­e­monies, and in­cor­po­ra­tion in del­i­cately fla­vor­ing all man­ner of bev­er­ages, baked goods, and other edi­bles through­out other cul­tures to­day.

Matcha tea plants are nutri­tion pow­er­houses be­cause they are shade-grown, burst­ing with chloro­phyll, amino acids, and an­tiox­i­dants, and re­duce the tan­nins that give other teas a bit­ter tang. The au­thors clearly and per­sua­sively an­a­lyze the many health ben­e­fits that this dy­namic in­gre­di­ent holds, in­clud­ing ward­ing off arthri­tis, di­a­betes, and can­cer, as well as its help­ful­ness with—be still, a gas­tronome’s heart—weight loss! They make an al­lur­ing case for fall­ing in love with this gor­geously green bev­er­age and cook­ing in­gre­di­ent.

Hav­ing al­le­vi­ated any pos­si­ble food guilt, our cheer­lead­ers tempt with a pa­rade of easy-to-pre­pare, umami-laden recipes: Matcha Lemon­ade or a Matcha­tini for a sul­try day, Matcha Crois­sants for Sun­day brunch, or Mex­i­can Chicken with Matcha Gua­camole for din­ner. Ad­vanced cooks will want to try their hand at more com­pli­cated recipes like Matcha Mac­arons or Matcha Mochi Ice Cream Balls. With Chea­dle and Kilby as guides, it is a snap to sam­ple this su­perb in­gre­di­ent’s many charms.

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