About the Author

After graduating at the top of his class from the Ecole Sup�rieure de Cuisne, Jean-Francois Mallet went on to work with some of the great chefs. He is now a food and travel photographer. As in his previous books, he approaches gastronomy with the masterly touch of a great reporter. Mallet is a regular contributor to Saveur and Gourmet magazines.

Lydia Gautier is an agricultural engineer and graduate (specializing in tropical agronomy) of the Paris-Grignon National Agricultural Institute; she has worked in the world of oenology in France and Peru. She collaborated in the creation of the Ecole du Th� at the Palais de Th� in Paris, for which she has designed and led talks, tastings, and training for professionals in the perfume, cosmetics, hotel catering, and wine industries. She is currently pursuing her research into tea and ethnogastron