An innovative manual on how to use whisky in the kitchen. Whisky buff Bob Minnekeer explains how excellent single malt whiskies can be used in well balanced and savoury seasoned dishes. Single Malt Flavours describes about 40 single malts, with tasting notes and tips that help you detect the different types of whisky. Each recipe in the book has been prepared by chef Stef Roesbeke and focuses on how to cook with whisky-marinated herbs, adding a unique flavour to your dishes.