I got an e-mail yesterday asking me what “tea oil” is and if I would recommend it. I’ve never used tea oil (though I’ve seen it advertised for skin care), so I don’t know how good it is for cooking; Deh-ta Hsiung does say it’s one of the most common cooking oils in China, in his book The Chinese Kitchen. What’s most interesting though is something I read in

The book is a compilation of articles that appeared in the publication Petits Propos Culinaires. There is a piece by James Bauman, in which he talks about the
“great …read more