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The Kentucky Bourbon Cookbookby Albert W. A. Schmid
Synopses & Reviews
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 Créme 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.
"In his latest, chef and instructor Schmid (The Hospitality Manager's Guide to Wines, Beers and Spirits) presents a collection of seasonal bourbon-based recipes with impressive breadth and depth. Whiskey lovers can start their day with Kentucky Bourbon Pancakes (which, when combined with Blueberry Kentucky Bourbon Syrup, call for a formidable 2 cups of bourbon); lunch on a Wilted Spinach Salad with a sweet and sour orange dressing (generously spiked with a half cup of bourbon); tuck into Chicken with Mustard Honey Kentucky Bourbon Sauce and Kentucky Bourbon Acorn Squash for dinner; and end the day with a slice of fruitcake-like Kentucky Bourbon Cake. Using a combination of sourced, modified and original recipes, Schmid showcases bourbon's versatility; the liquor's inherent sweetness makes it a natural for bread pudding, pecan pie and barbecue sauce, and it's these flavors and applications that dominate, along with standard libations like the Manhattan and Mint Julep. Those with a taste for this uniquely American spirit will find a wealth of possibilities." Publishers Weekly (Copyright Reed Business Information, Inc.)
"This impressively accurate account of the history and impact of bourbon in America is chock-full of recipes to help celebrate bourbon's versatility and personality." Gale Gand, host of Food Network's Sweet Dreams and a judge on Top Chef
"The Kentucky Bourbon Cookbook is a great resource for fans of cooking who want a taste of the flavor and history of Bourbon Country and its most famous beverage. I can't imagine any bourbon lover without a copy." Daniel Traster, author of Welcome to Culinary School: A Culinary Student Survival Guide
"The recipes are excellent and admirably easy to follow. Bourbon beignets — what an inspired idea! Bourbon chicken wings might turn me into a sports fan." Susan Reigler, author of Adventures in Dining: Kentucky Bourbon Country and former restaurant critic, Louisville Courier-Journal
"An interesting cookbook that combines [bourbon and food]... two essential Bluegrass elements." Pittsburgh Post-Gazette
About the Author
Albert Schmid has worked as an executive chef and currently teaches at Sullivan University's National Center for Hospitality Studies. He lives in Louisville, Kentucky and is the author of The Hospitality Manager's Guide to Wines, Beers and Spirits, which is now in its second edition.
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Cooking and Food » Beverages » Bartending and Liquor