The cookbook suggests uses for various whisky flavours
Two restaurant owners from Grantown on Spey have won an international award for a book - on cooking with whisky.
Sheila McConachie and Graham Harvey run the Craggan Mill restaurant. The Whisky Kitchen - 100 ways with whisky and food, is their first book.
It was judged best book on cooking with beer, wine or spirits at the Gourmand World Cookbook Awards in Paris.
Ms McConachie said different whiskies could be used for cooking fish and meat.
She said: "The main thing is whisky isn't just whisky because they have different tastes.
"They vary tremendously from the peaty, smoky ones from the islands through to the sweeter ones on Speyside."
The restaurateur added: "You have to cook the whisky. If you just pour it on it is actually quite hideous and ruins whatever it is you are cooking."