Martine Nouet is an award-winning authority on both whisky and French cuisine, and knows exactly how to pair them. Here she presents 60 recipes including appetizers, main courses, and dessert/cheese; a sensory calendar above each one shows the season of growth, the texture and the respective lightness or richness to the palate. Each one is accompanied by enticing photographs of the recipes and a profile of select whiskies sold in specialist shops that resonate with each recipe.
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