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 Creme Brulee 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.

About the Author
Albert W. A. Schmid is chef and instructor at Keiser University. He is the former director of Culinary Arts and Hospitality Management at Guilford Technical Community College, and is the former director of the Hotel-Restaurant Management and Hospitality Management Departments at Sullivan University's National Center for Hospitality Studies. He is the author of The Old Fashioned: An Essential Guide to the Original Whiskey Cocktail, The Manhattan Cocktail: A Modern Guide to the Whiskey Classic, the award-winning The Kentucky Bourbon Cookbook, and the award-winning The Beverage Manager's Guide to Wines, Beers and Spirits.

Reviews
"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 recent 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 County 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"



Book Information
ISBN 9780813125794
Author Albert W. A. Schmid
Format Hardback
Page Count 168
Imprint The University Press of Kentucky
Publisher The University Press of Kentucky