Attorneys of Kentucky

The Kentucky Bourbon Cookbook

Description

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.

Reviews

Rating: 5 / 5
Date: 2010-08-28
Summary: "I love the flavor of this cookbook"

The first night I fixed the bourbon marinaded chicken and stir fried it with pineapple and other ingredients and served it over brown rice. I also made the pumpkin bourbon pie with bourbon, brown sugar, pecan sauce and topped the slices with a dollop of whipped cream.
My handicapped son took his plate of food and dessert and headed up to watch the football game. When he came down with empty plates I asked him how he liked it. He smiled and gave me thumbs up and told me it was a bomb. Alot of the recipes are shared with Schmit by fellow chefs. You can have your bourbon and eat it too.

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Rating: 3 / 5
Date: 2010-05-19
Summary: "A good resource"

I ordered my copy a fortnight ago and just received it the day before yesterday. I've prepared several recipes and they all turned out well. All in all, a handy tome, but somewhat light on useful information and on photos - there are precious few in the center of the book, and that's it. The book is smaller than I had anticipated, but this makes it easy to store on your kitchen shelf.

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Rating: 5 / 5
Date: 2010-05-11
Summary: "Fun gift to give someone!"

I received this as a gift and love the variety of recipes and the tried and true nature of them. I also like the way that the recipes are organized by season so that I can make use of fresh seasonal ingredients, and not only think of using bourbon as an ingredient for a winter dish. Reading through the recipes I am inspired to give them a try and incorporate bourbon dishes throughout the year. The only time I have ever used bourbon as an ingredient is for a decadent bourbon chocolate sauce for a scrumptious chocolate bread pudding, and so I am looking forward to going beyond a limited dessert selection and adding bourbon to other courses.

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Rating: 3 / 5
Date: 2010-05-09
Summary: "just okay"

I expected a lot more from this cookbook, but it is okay. All the recipes are collected from the author's chef friends across the country and there is not much originality there. Scarce on pictures, scarce on useful information, I would have liked more information about the many diffent kinds of bourbon out there. One thing I do like is that the recipes are arranged by season and there are a number of good breakfast items.

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Rating: 4 / 5
Date: 2010-05-09
Summary: "WSJ Review"

Aram Bakshian's review in the Wall Street Journal (May 8-9, 2020)is favorable enough for me to order 2 copies. A convincing line is "As with most good home cooking, the emphasis is not on the paistaking or exotic but on easy prep and easy eating".