French born Martine Nouet was brought up in Normandy where her mother introduced her to the delight of A Table and she gained her deep appreciation of good food and drink. Later she became a journalist specialising in food and spirits, then a subtle transition, when she came to know the essence of Scottish whisky. Her love of single malts brought her to the island of Islay. Her new book hones her many years of experience in the world of cuisine and whisky. Divided into 3 sections with starters, main courses and dessert/cheese, it offers 60 different recipes. Each recipe has a mouth-watering image on the facing page and a suggestion of the best whiskies as the perfect accompaniment. In addition there is an introductory chapter which is devoted to the principles involved in the pairing of food and whisky in order to achieve harmony and balance.