À Table: Whisky from Glass to Plate
Martine Nouet is an authority on both whisky and French cuisine. Her new cookbook takes an original slant on whisky as an accompaniment to good food. She presents 60 recipes honed from her many years of experience as whisky presenter and cook. The recipes are divided into three sections, appetizers, main courses, and dessert/cheese. A sensory calendar above each recipe indicates the season of growth, the texture and the respective lightness or richness to the palate. On the facing pages are John Paul's exquisite photographs of the recipes; beneath which is printed a profile of select whiskies sold in specialist shops that resonate with each recipe. An introductory chapter is devoted to the principles involved in the pairing of food and whisky, and how best to achieve balance and harmony. All the recipes have been tried and tasted by gourmet palates. Eric Obry, has prepared each dish. There is a foreword by the world-acclaimed whisky writer, Charles MacLean. Martine Nouet's new cookbook should become a true shelf companion to all who care about whisky and good cuisine.