The Kentucky Bourbon Cookbook

The Kentucky Bourbon Cookbook

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 CrÃ¨me BrulÃ©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.
Country USA
Brand University Press of Kentucky
Manufacturer University Press of Kentucky
Binding Hardcover
ItemPartNumber 16 colour photos
UnitCount 1
EANs 9780813125794
ReleaseDate 0000-00-00

Country	USA
Brand	University Press of Kentucky
Manufacturer	University Press of Kentucky
Binding	Hardcover
ItemPartNumber	16 colour photos
UnitCount	1
EANs	9780813125794
ReleaseDate	0000-00-00

The Kentucky Bourbon Cookbook

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