by Lydia Gautier and Jean-François Mallet, éd. Aubanel, october 2008

Now considered as a gastronomy product, tea is a beverage to the aromatic palette as rich as wine. Like wine, it's got its terroirs, its vintages, its appellation. And like wine, it goes perfectly with the food. Pairing tea and food has became a new art !

The originality of this book is to show that tea can agree with the kitchen every day and not just Asian one : dare a wulong tea with a buckwheat with sausage and Comté chesse, or a black tea Ceylon with lamb and prunes !

It pairs with all gourmand moments from aperitif to dessert via cheese. The book provides, in a huge table, the pairing of 50 teas with 500 dishes  sweet or salty.

After tasting 25 teas among the most accessible, the authors developed specifically for each a menu with two recipes detailed, salty or sweet. The reader can go to practice, and offer its guests 50 recipes to serve with 25 teas.