Book description
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 Cr?me
Brul?e 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.
""[The Kentucky Bourbon Cookbook] provides myriad ways
aged Kentucky bourbon can add flavor, savor, and pizzazz to
appetizers, salads, main dishes and desserts."
--Courier-Journal" --
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.
