100 Ways with Whisky and Food

Look at the list of recipes: Lochnagar Chanterelles, Auchentoshan Stroganoff (try saying that after more than one dram!), Glenfiddich Raisin Bread….. these and the many others testify to the creativity of the cook and the expertise of the whisky connoisseur.

This is not a book full of twee dishes all too often found in so-called traditional Scottish restaurants that believe adding the words “whisky-drenched” to any ingredient from Aberdeen Angus beef to Highland venison makes it pleasing to the palate. In this book are recipes that combine both the food and whisky elements perfectly and make sense within the realms of both the kitchen and the distillery. They are also not too “cheffy” and are therefore do-able by most cooks whatever their standard. Best of all, however, they are delicious!