A Matter of Taste: Inspired Seasonal Menus With Wines and Spirits to Match by Lucy Waverman and James Chatto

  • Salmon rillettes

    from A Matter of Taste: Inspired Seasonal Menus With Wines and Spirits to Match A Matter of Taste by Lucy Waverman and James Chatto

    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: salmon fillets; smoked salmon; green onions; dill; mayonnaise; mâche; salmon caviar
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Notes about Recipes in this book

  • Spiced yellow tomato soup

    • okcook on March 12, 2015

      Utterly delicious with farmers market yellow tomatoes. The ingredients all go together well. One guest I served this to exclaimed 'this is the best soup I have every had'. Secret is in the tomatoes though.

  • Crisp-skinned salmon with citrus sauce

    • sdeathe on July 24, 2024

      P. 188 Easy for a mid-week dinner. Excellent way to cook salmon, especially sockeye which can be dry. I did it on the gas BBQ, starting on high for two minutes, and med-low for five. The fillet was just under one inch. Perfectly moist and flaky, I was impressed, it's tricky to get sockeye to behave so well. The sauce is pungent and delicious with the salmon, especially the note of tarragon. To be repeated.

  • Umbrian slow-cooked lamb with pecorino

    • okcook on March 12, 2015

      I have made this a couple of times now and the flavours really sing. Such simple ingredients but they all work together.

  • Apple and zucchini soup

    • Frogcake on September 16, 2017

      We are VERY fond of this soup. The flavours of the zucchini, apple and onion are perfectly balanced - and that's all there really is to this simple soup. A fantastic way to use up zucchini, which are growing like crazy in my garden this year.

  • Prosciutto-wrapped veal tenderloin

    • janeths on January 01, 2026

      I used pork tenderloin and red wine. It was quite good.

  • Spanish flan

    • Nancy402 on November 16, 2022

      A reliable crowd pleaser that always looks impressive. Delicious, with a silky texture. Great make ahead dessert option. Particularly good with the tawny port as recommended. Goes well with a berry salad.

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  • ISBN 10 0006384846
  • ISBN 13 9780006384847
  • Published Jan 01 2006
  • Format Paperback
  • Page Count 368
  • Language English
  • Countries Canada
  • Publisher Harper Collins

Publishers Text

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.

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