There's no better companion to an afternoon pot of tea than a three-tiered serving tray laden with light and fluffy scones, delicious savories and delectable sweets. The editors of TeaTime magazine explain how to find the perfect balance of these essential components of the traditional tea menu.
With more than ninety recipes, five menus for special occasions with expert tea pairings, tips for composing a teatime menu and an informative chapter in which Jane Pettigrew traces the history of the tiered stand, this book is sure to please tea lovers everywhere.
Not available wholesale.
