The Kentucky Bourbon Cookbook
The Kentucky Bourbon Cookbook by Albert W. A. Schmid, published by the University Press of Kentucky on March 11, 2010, is an illustrated edition featuring 139 pages. This book explores the resurgence of bourbon, a spirit distilled almost exclusively in Kentucky, highlighting its complexity, history, and tradition. Schmid presents a variety of recipes that incorporate bourbon, ranging from classic cocktails like the Mint Julep to desserts such as Bourbon-Pecan Crème Brulée with Chocolate Sauce, as well as savory dishes like Steaks with Bourbon Ginger Sauce.
Readers will find a rich collection of bourbon-infused recipes organized by the four distinct seasons of the Bluegrass State. The Kentucky Bourbon Cookbook serves not only as a source of culinary inspiration for both home cooks and professional chefs but also recounts bourbon lore and food traditions, providing a deeper understanding of Kentucky’s culinary heritage. Through color photographs and detailed recipes, this book offers a comprehensive look at how bourbon can enhance various dishes, making it a valuable addition to any kitchen.
Official synopsis Publisher
Once thought to be only the tipple of southern gentlemen and the companion of confederate roughnecks, bourbon has gained a steady resurgence in popularity over the years with an ever-expanding and diverse audience. A beverage distilled almost exclusively in Kentucky, bourbon has attained prominence and appreciation for its complexity, history, and tradition.
In The Kentucky Bourbon Cookbook, Albert Schmid provides readers with the best recipes using the famous spirit of the Bluegrass. From classic Kentucky cocktails such as the Mint Julep, to bourbon inspired desserts, such as Bourbon-Pecan Crème Brulée with Chocolate Sauce, and more savory fare, such as Steaks with Bourbon Ginger Sauce, this book supplies recipes for every course. Schmid uses the four distinct seasons of the Bluegrass State to guide the reader through this rich collection of bourbon dishes and color photographs. In many ways a lesson on the flavor profiles that pair with and improve the flavor of bourbon, this book can be used by the home cook and the professional chef alike for inspiration to create new dishes. Much more than just a cookbook, The Kentucky Bourbon Cookbook recounts bourbon lore, food traditions, and Kentucky history, giving the reader a full appreciation of America’s native spirit.
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