Imbued with the intoxicating fragrance of lychee, black tea, star anise, cardamom, and cinnamon, this duck’s got no room left for the quack.
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About Cynthia Gold | Lisë Stern
Cynthia Gold is a tea aficionado who has spent time as tea sommelier at The Boston Park Plaza Hotel and L’Espalier restaurant and lectures on tea and tea cuisine at various culinary institutions. Lise Stern is a writer specializing in a variety of subjects, including software, travel, and tea. Together Gold and Stern wrote Culinary Tea: More than 150 Recipes Steeped in Tradition from Around the World. @LiseStern