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Thursday, March 30, 2006

From Teapot To Table Top

Ten chefs have contributed a recipe that includes tea as an ingredient to the free collection "From Teapot To Table Top." The booklet also includes details about types of teas - black, green, chai or white - as well as about heart health and tips for using tea.
The 10 recipes - such as Moroccan Spiced Apricot Chicken, created by Lisa Schroeder of Mother's Bistro & Bar in Portland, Ore., and Red Dress Vanilla Rose Pound Cake from Emily Luchetti of San Francisco's Farallon Restaurant - are in a study, ring-bound booklet.
Celestial Seasonings, which is offering the booklet, says it has made a donation to WomenHeart, the National Coalition for Women with Heart Disease, in honour of each chef who pitched in. If you are in the USA, call toll-free: 1-866-211-0374 To get a booklet.
More quick news bites from The Eagle.com

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