The Kentucky Bourbon Cookbook
Once relegated to an annual appearance in a Kentucky Derby Mint Julep, bourbon has enjoyed a steady resurgence in popularity to claim a wide international audience. Yet despite its global appeal, bourbon remains a quintessentially Kentucky creation and a uniquely American spirit. Bourbon's popularity is matched only by its versatility.\ In The Kentucky Bourbon Cookbook, master chef Albert Schmid presents more than fifty recipes that feature Kentucky's signature spirit in entrees, soups,...
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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 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 America's native spirit. Publishers Weekly In his latest, chef and instructor Schmid (The Hospitality Manager's Guide to Wines, Beers and Spirits) presents a collection of seasonal bourbon-based recipes with impressive breadth and depth. Whiskey lovers can start their day with Kentucky Bourbon Pancakes (which, when combined with Blueberry Kentucky Bourbon Syrup, call for a formidable 2 cups of bourbon); lunch on a Wilted Spinach Salad with a sweet and sour orange dressing (generously spiked with a half cup of bourbon); tuck into Chicken with Mustard Honey Kentucky Bourbon Sauce and Kentucky Bourbon Acorn Squash for dinner; and end the day with a slice of fruitcake-like Kentucky Bourbon Cake. Using a combination of sourced, modified and original recipes, Schmid showcases bourbon's versatility; the liquor's inherent sweetness makes it a natural for bread pudding, pecan pie and barbecue sauce, and it's these flavors and applications that dominate, along with standard libations like the Manhattan and Mint Julep. Those with a taste for this uniquely American spirit will find a wealth of possibilities. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
\ Publishers Weekly - Library Journal\ In his latest, chef and instructor Schmid (The Hospitality Manager's Guide to Wines, Beers and Spirits) presents a collection of seasonal bourbon-based recipes with impressive breadth and depth. Whiskey lovers can start their day with Kentucky Bourbon Pancakes (which, when combined with Blueberry Kentucky Bourbon Syrup, call for a formidable 2 cups of bourbon); lunch on a Wilted Spinach Salad with a sweet and sour orange dressing (generously spiked with a half cup of bourbon); tuck into Chicken with Mustard Honey Kentucky Bourbon Sauce and Kentucky Bourbon Acorn Squash for dinner; and end the day with a slice of fruitcake-like Kentucky Bourbon Cake. Using a combination of sourced, modified and original recipes, Schmid showcases bourbon's versatility; the liquor's inherent sweetness makes it a natural for bread pudding, pecan pie and barbecue sauce, and it's these flavors and applications that dominate, along with standard libations like the Manhattan and Mint Julep. Those with a taste for this uniquely American spirit will find a wealth of possibilities. \ Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.\ \ \ \ \ Library JournalCan you think of over 100 recipes that include Kentucky bourbon? Schmid (hotel/restaurant management, National Ctr. for Hospitality Studies, Sullivan Univ.; The Hospitality Manager's Guide to Wines, Beers, and Spirits) can, and, to boot, he can provide a bit of history. You'll find popular drinks like Mint Julep and Kentucky Bourbon Manhattan, but there are new recipes here, too, such as Buckingham Palace Plum Pudding, Kentucky Bourbon Burgers, and Wilted Spinach Salad. An original collection for bourbon enthusiasts.\ \ \ From the Publisher""The author's love for bourbon is apparent throughout the book, which is not only loaded with bourbon recipes for beverages and food, but also a quick history lesson about the amber colored spirit. Schmid also goes so far to give the history of every single recipe in the book, as well as his personal notes about them." --Justin Thompson, The Bourbon Review" --\ ""From Kentucky bourbon beef barbeque to black bean and Kentucky bourbon soup, The Kentucky Bourbon Cookbook provides a variety of meals for every season, which can be replicated easily in any kitchen." --Kentucky Monthly" --\ ""Chef Schmid has produced a fine compendium of bourbon recipes introduced with interesting background commentary." --Richard Weigel, Bowling Green Daily News" --\ ""Now I may relevant and allow some of my precious Woodford to be used in such drool-producing recipes as Kentucky Bourbon Pancakes; Asian Strawberry Kentucky Bourbon Shrimp; and Bourbon and Green Garlic Kentucky Short Ribs." --Broke Foodie" --\ ""Over 50 recipes offer new approaches to classics as well as innovative new uses of Kentucky's native spirit-and the result is a classic itself." --Fine Lines" --\ ""The Kentucky Bourbon Cookbook... best in the world..." -- The Messenger" --\ ""Schmid provides readers with the best recipes using the famous spirit."--Kentucky Monthly" --\ ""It makes sense that a chef living in Kentucky would fill an entire cookbook with recipes that include bourbon. It's even more fitting when you learn that Albert W.A. Schmid.... grew up in New Orleans."--Nola.com" --\ ""An interesting cookbook that combines [bourbon and food]... two essential Bluegreass elements."--Pittsburgh Post-Gazette" --\ \ \
