Het Ultieme Whisky en BBQ boek | Jeroen Hazebroek & Harry Havinga

Het Ultieme Whisky en BBQ boek by Jeroen Hazebroek and Harry Havinga is a flavour-packed Dutch-language cookbook for anyone who loves barbecue, whisky and creative food pairings. In this book, fire, smoke, grilling technique and malt whisky come together in 60 varied recipes.

Whisky and barbecue may sound like a natural match, but this book shows just how versatile that combination can be. The authors explain how whisky is made and how grain, distillation, cask maturation and region influence aroma and flavour. They then translate that knowledge directly to the barbecue.

The recipes are arranged by whisky region and show how whisky can be enjoyed not only in the glass, but also as an ingredient. It can be used for marinades, glazes, sprays, injections, sauces and butters, adding depth, smoke, sweetness, spice or fruity notes to a dish.

Recipes include steak and kidney pie with Speyside whisky, Irish stew with Irish whiskey, prime rib with whiskey butter, spareribs with bourbon barbecue sauce, Japanese pork belly with whisky marinade and Oosterschelde lobster with single malt.

Whether you are a beginning whisky drinker, an enthusiastic home cook or an experienced pitmaster, Het Ultieme Whisky en BBQ boek inspires you to look differently at both whisky and barbecue. Each dish includes whisky recommendations, helping readers discover the ideal pairing between plate and glass.

Book Details
Language: Dutch
Authors: Jeroen Hazebroek and Harry Havinga
Pages: 224
ISBN / barcode: 9789083476926
Weight: 1 kg
Subject: whisky, barbecue, BBQ recipes, food pairing, grilling, malt whisky