THERE IS A SYNERGY to food and wine matching that makes food taste marvellous and wine scale new heights. The right choices can make the difference between a good dinner and a great one. Two of Canada's top food and wine authorities-Lucy Waverman and James Chatto-successfully capture this trend in their new book, A Matter of Taste: Inspired Seasonal Menus with Wines and Spirits to Match. This elegant, lively cookbook, with more than 200 delectable recipes, is a unique and exciting collaboration that serves as a primer in the art of matching food and drink.
A Matter of Taste highlights the seasons, with themed menus, time-saving fast-and-fresh dinners and fascinating sidebars about ingredients and cooking techniques. Suggested aperitifs, wines and cocktails complement each menu and its occasion with the whys and wherefores explored in irreverent prose. For example, in the menu for "Dinner for Food-Loving Friends," Lucy cooks slow-roasted lamb shoulder and rack as a main course, and James explains why Italian cult red Sagrantino would be an ideal wine to choose. For dessert, he proposes LBV port or frozen Dalwhinnie single malt whisky to go with Lucy's wondrous, raspberry-studded Chocolate Passion.
Much more than a cookbook, A Matter of Taste is meant to be read and savoured, preferably with a cocktail or glass of wine in hand. Photographer Rob Fiocca, whose work is regularly featured in Gourmet magazine, beautifully interprets the authors' elegant, effortless style with his striking colour and black-and-white photography. The result is a gorgeous gourmet cookbook with a difference, the perfect marriage of superb menus and fine writing-the season's best offering.