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Cooking with Tea

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Special Guest: Robert Wemischner, an accomplished chef, baker, teacher of cooking and food writer. Mr. Wemischner has taught at prestigious cooking schools throughout the U.S. from L'Academie de Cuisine in suburban Washington, D.C. to the James Beard House in New York. The Dessert Architect (2009), features multi-component plated desserts, geared to professional and serious amateur alike.
Mr. Wemischner will join us to discuss how we can incorporate tea into creative and exciting recipes.
Publications: The Vivid Flavors Cookbook, (1994). Lowell House-NTC Contemporary Books.
Gourmet to Go: A Guide to Opening and Operating a Specialty Food Store (1997), co-authored with Karen Karp. John Wiley Publishers.
Cooking with Tea (2000), co-authored with Diana Rosen, Tuttle-Periplus Editions, publishers.

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