Jean Cazals' book achieves that rare thing of showing the familiar in a new light. Cool, sophisticated and fun, with mouth-watering photography in every way this book is a book for photography lovers, visitors to our great city and Londoners alike. It will tempt and allure in equal measure. --
--Condé Nast Traveller
Jean Cazals' photography has graced the pages of umpteen national newspapers, lifestyle and travel magazines and cookery books, and he has won many awards for his work, yet this is his first book in his own name. He shoots with a Panasonic Lumix G3 camera, mainly in natural daylight, but there is a moody penumbra, a juxtaposition of chiaroscuro and light that underpins his technique. The photographs will have you immersed for hours: this is an accomplished book that merits a central place on the drawing room table, guest room tallboy or front of bookcase. Heavy, glossy, stylised, graphic and sensual, it packs a punch as both a travel micro-memoir and a gastronomic reference touchstone. If you know someone who is a lover of tea, patisserie and fine hotels and restaurants, this is the ultimate gift. Much shines through in this book: the talent of all the chefs, designers, stylists, architects and management behind these wonderful 50 places and the skill and craftsmanship of Jean Cazals and the Papadakis team in creating this work. It is exciting, engaging, communal and colourful. Much like a well prepared tea. --Silvana de Soissons, The Foodie Bugle
TeaTime is a tribute to the hedonism, richness and indulgence of the British high-tea ritual, filled with a collection of Cazal s finest and perhaps most playful work --FOUR The Worlds Best Food Magazine
About the Author
Jean Cazals is an award-winning food photographer living in London where he has worked for the past ten years with publishers, advertising and design clients. He lives in Notting Hill with his wife and daughter. His work has appeared in House & Garden, Delicious, Food & Travel, ELLE, Marie Claire, Condé Nast Traveller, Vogue Entertaining, Martha Stewart Living, The Sunday Times, The Telegraph Magazine and Olive. In addition, his work has been published in over 70 cookbooks and he has worked with numerous international chefs including Michel Roux, Peter Gordon, Jamie Oliver, Gordon Ramsey, J.P. Hévin, Raymond Blanc, Ken Hom, Paul Bocuse and Alain Ducasse. His books include MoMo, The Savoy, The Cinnamon Club, Le Gavroche, The Square, Chez Bruce, Cuisiner Gascon (best French cookbook 2010), La Cuisine des Brasseries (Prix Gourmand 2004), Dough (Glenfiddich best photo nominee 2006), Crust (James Beard best photo nominee 2008), Cinnamon Club Seafood (best seafood book UK 2006) and Melt (best chocolate book UK 2010).