Taking Tea at the Savoy

New in Paper! Tea is a universal beverage. It links the solemnity of the Japanese tea ceremony and the sustaining high tea of British schoolchildren; it can be green or black, fragrant or smoky. Tea is drunk around the world and around the clock, but the traditional afternoon tea is an inestimable pleasure. To take tea at The Savoy is to combine that tradition with all the elegance and sophistication that befits one of London's greatest hotels. Anton Edelman, The Savoy's Maitre Chef des Cuisines, offers exquisite recipes with tales that conjure up leisure time in a bygone era, set against the romantic story of tea and its journey to the West. Here is afternoon tea at its most stylish--aromatic brews, delicate porcelain, impeccably presented dainties. Indulge in feather-light palmiers or cinnamon madeleines. Enjoy delicate cucumber sandwiches or fragrant honey and ham biscuits for an al fresco summer tea, or luscious cakes to chase away winter doldrums. This is a book to inspire endless afternoons of delight.