The Kentucky Bourbon Cookbook
ISBN: 9780813173740
Platform/Publisher: JSTOR / University Press of Kentucky
Digital rights: Users: unlimited; Printing: chapter; Download: chapter
Subjects: Cookery (Whiskey); Cocktails; Cookery American -- Southern style;

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. (Apr.) Copyright 2010 Reed Business Information.

Albert W. A. Schmid is chef and instructor at Auguste Escoffier School of Culinary Arts. He is the former director of Culinary Arts and Hospitality Management at Guilford Technical Community College and 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 Burgoo, Barbecue & Bourbon: A Kentucky Culinary Trinity , The Old Fashioned: An Essential Guide to the Original Whiskey Cocktail , The Manhattan Cocktail: A Modern Guide to the Whiskey Classic , and coauthor of the award-winning The Beverage Manager's Guide to Wines, Beers, and Spirits .


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