by Albert W. A. Schmid with a foreword by Dean Fearing
Interest in cooking with bourbon has never been greater. From Top Chef contestants to celebrity chefs such as Bobby Flay and Paula Deen, to home cooks across the Bluegrass and beyond, it seems that everyone is adding Kentucky and America official native spirit to the menu.
Once thought to be only the realm 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, master chef Albert Schmid provides readers with the best recipes using the famous spirit of the Bluegrass. From classic cocktails such as the Mahattan and the Kentucky 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 this versatile spirit.
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.
- Pages: 139. Size: 9×7.5 inches
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