à table
whisky from glass to plate.
This attractive new cookbook takes an original slant on whisky as an accompaniment to good food. Martine Nouet is an authority on both whisky and French cuisine, and her book 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. On the facing pages are exquisite photographs by John Paul with a profile on the best whiskies that match each recipe. In addition an introductory chapter is devoted to the principles involved in pairing of food and whisky, and how to achieve a perfect harmony.
About the author
French born, Martine Nouet, is an author and journalist who writes exclusively about food and spirits. Her love of Scottish Malt Whiskies brought her to the Isle of Islay on the west coast of Scotland and she has now made Islay her home. She has pioneered a new trend in the world of whisky, the sensory idea of pairing whiskies with a suitable food counterpart.
In France Martine is known as 'La Reine de l'Alambic,' 'the Queen of the Still'. Martine was made a Master of the Quaich in April 2012, an honorific distinction awarded to very few by the whisky industry. In September 2015, she authored 'Le guide Hachette des whiskies' for which she was bestowed 'Le Grand prix du Livre Spirits 2015'.
She has hosted matching food and whisky events and hosts dinners all over the world. She has gained the esteem and recognition of whisky aficionados and the whole industry.