Synopses & Reviews
Bourbonand#8217;s popularity derives from its folklore nearly as much as from its flavor. Fred Thompson is a food writer who adores this venerable drink, and his Bourbon: 50 Rousing Recipes for a Classic American Spirit lays it all outand#8212;the history, the legends, the recipes, plus helpful tips and tricks, all accompanied by stunning four-color photos. Recipes include classics (Manhattan, Ward 8), new favorites (Lynchburg Lemonade, Bourbon Chocolate Martini), hot or cool concoctions (Hot Chocolate and#8220;Nog,and#8221; Lemon Cooler), and drinks for a crowd (Whiskey Sour Punch, Mint Julep Sparkler). Thereand#8217;s even a chapter featuring delicious ways to cook with bourbon, with dishes such as Salmon with Bourbon Glaze and Fredand#8217;s Bourbon Balls. Straight up, mixed in a cocktail, poured in a punch, or whipped into a recipeand#8212;however you enjoy it, bourbon is an old favorite thatand#8217;s new again.
Straight up, mixed in a cocktail, poured into a punch, or whipped into a recipe, bourbon is an old favorite that's new again. Thompson lays out the history, legends, recipes, and helpful tips and tricks--all accompanied by full-color photos.
50 rousing recipes for a classic american spirit.
50 reinvigorated classics and inspired original cocktail recipes using the all-American spirit, bourbon.
An essential for any bartender or cocktail enthusiast, Fred Thompson's offers up 50 recipes for making the most of your bourbon. Along with this compilation of revived classics and inspired original cocktails, Thompson fleshes out the recipes with the historical background of bourbon and the recounts the storied past of each cocktail. Bourbon will give you plenty of ideas for drinks to make at your next cocktail party, and plenty to talk about as well!
About the Author
Fred Thompson is a writer and food stylist who divides his time between Raleigh, North Carolina, and New York City. His career has taken him to the North, but Thompson remains true to his Southern roots, holding fast to his accent and love of all things Southernand#8212;especially food. Thompson trained at the Culinary Institute of America and became involved in print and television advertising before starting his own catering business in Raleigh, which he ran from 1988 to 1994. Today, Thompson works as a freelance food stylist, cooking instructor, and food, wine, and travel writer, and runs his own product- and recipe-development business. Thompson has written several cookbooks, including Iced Tea, Lemonade, Crazy for Crab, Barbecue Nation, and Hot Chocolate. Thompson publishes Edible Piedmont magazine, which focuses on food in the Piedmont area of North Carolina, with his wife, Belinda Ellis, who serves as the magazineand#8217;s editor. He has been featured on NPR, and is a spokesperson for Lipton Cold Brew. Thompson writes and#8220;The Weekend Gourmet,and#8221; a bi-weekly column in The Raleigh News and Observer. His work has appeared in Family Circle, Wine and Spirits, Fine Cooking, and Every Day with Rachael Ray. Thompson is also a member of the International Association of Culinary Professionals and the Southern Foodways Alliance.
Table of Contents
Updated, Newfangled, and Full of Fruit
Piping Hot and Icy
For the Party Planner: Bourbon for a Crowd