Edited by Colette Gouvain, Full-Color Photographs by Dorian Shaw, Illustrations and Food Styling by Claire Connan

Whether served for breakfast, lunch, afternoon tea, appetizers, or dinner, Arlette Sirot’s 160 mouthwatering recipes are designed to be paired with all manner of alcoholic and non-alcoholic drinks and beverages. The author, a French restaurateur and food consultant renowned for her relaxed and elegant style, shows us what to serve with a great Beaujolais, Sauternes, or a grande cuvee wine, while also conjuring inspired, easy-to-follow menus revolving around beers, ciders, spirits, teas and coffees.

Eschewing the usual hors-d’oeuvres, Sirot’s book suggests original and succulent dishes with a difference, a “French touch” that will delight and stimulate your guests’ palates. Rather than recommending highly specific food-drink combinations, the author encourages hosts to make spontaneous decisions within more broad-ranging categories. While each section of the book corresponds to a particular drink or beverage, the chapters within each of these sections center on general themes featuring such felicitous pairings as Chèvre Charlotte and “a good glass of white wine” of your choice; Olive and Comté Cakes with banyuls; Stuffed Prunes with Roquefort Butter and port; Oysters with Champagne Sabayon and, what else, a glass of champagne! In addition, Sirot comes up with divine new recipes utilizing tea, coffee and chocolate. Who, for example, can resist such indulgences as Coffee Crème Brulé, Jasmine Tea Cake, and Chocolate-Apple-Camembert Tart?