50 rousing recipes for a classic american spirit.
Bourbon
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Book Description
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About the Author
Fred Thompson is a writer and food stylist who divides his time between Raleigh, North Carolina, and New York City. His career has taken him to the North, but Thompson remains true to his Southern roots, holding fast to his accent and love of all things Southern—especially food. Thompson trained at the Culinary Institute of America and became involved in print and television advertising before starting his own catering business in Raleigh, which he ran from 1988 to 1994. Today, Thompson works as a freelance food stylist, cooking instructor, and food, wine, and travel writer, and runs his own product- and recipe-development business. Thompson has written several cookbooks, including Iced Tea, Lemonade, Crazy for Crab, Barbecue Nation, and Hot Chocolate. Thompson publishes Edible Piedmont magazine, which focuses on food in the Piedmont area of North Carolina, with his wife, Belinda Ellis, who serves as the magazine’s editor. He has been featured on NPR, and is a spokesperson for Lipton Cold Brew. Thompson writes “The Weekend Gourmet,” a bi-weekly column in The Raleigh News & Observer. His work has appeared in Family Circle, Wine & Spirits, Fine Cooking, and Every Day with Rachael Ray. Thompson is also a member of the International Association of Culinary Professionals and the Southern Foodways Alliance.
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful:
2.0 out of 5 stars
For the casual bourbon tippler,
This review is from: Bourbon: 50 Rousing Recipes for a Classic American Spirit (50 Series) (Hardcover)
Customer review from the Amazon Vine™ Program (What's this?)
The writing style of this book is rather casual, which is okay with me. Unfortunately, many of the cocktails seem to have been treated casually as well.The first part of the book includes recipes called the classics. The recipes are almost generic, and made for a wide audience, rather than for someone actually interested in making a great drink. I think you could find classic recipes online and make a better bourbon cocktail. Many of the recipes are actually for rye whiskey, and simply replace it with bourbon. The middle section, "Updated, newfangled, and full of fruit," gets a bit better. The recipes get more complex (e.g. they require macerated peaches, basil, blueberry compote, vanilla simple syrup, etc.), and recommend the bourbon brand that should be used. Many of these recipes seem to be collated from bartenders in the south. Then things go really downhill as we get into drinks which don't highlight the qualities of bourbon, but mask them with too much sweet, or fruit or dilution. Like the Bourbon Russian which has creme de cacao, hazelnut liqueur and cream - maybe you'll like how it tastes, but can you really taste the bourbon at that point? Then we have a bourbon slush, a pie, and even a bourbon brine for turkey - please don't use your $80 bottle of George T Stagg for that one. This is all great if you're the type that likes to use some cheap bourbon to make silly cocktails that are on the sweet and fruity side. I found myself only wanting to make about 3 drinks from this book. Some more peeves: - Some recipes are for 2, some for 1, some for 4 - why? Then there's the section for drinks for a crowd of up to 36. - There are drinks with names which already represent a different drink. Take "The Brooklyn" for instance. In this book, it is bourbon and Peychaud's. But there's already a drink the same name which is whiskey, vermouth, Amer Picon and maraschino liqueur. Not cool.
2 of 2 people found the following review helpful:
4.0 out of 5 stars
Lovely book, I was hoping for more food,
This review is from: Bourbon: 50 Rousing Recipes for a Classic American Spirit (50 Series) (Hardcover)
Customer review from the Amazon Vine™ Program (What's this?)
This is one of those lovely little books that show a gorgeous photo of a drink or food item on full pages and the recipe on the opposite page (usually). All of the pictures are appetizing, of course, and give you ideas about how to serve the food/drink.I like the recipes, but I was really hoping for more FOOD. It's 50 recipes and only 5 of them are not drinks. Out of those 5, 3 are desserts. I had gotten the impression that there'd be more food recipes. But, the drink recipes are good and there are classic bourbon drinks along with new drinks. Also there are hot drinks and recipes for large quantities for crowds, also. A useful book for someone who really likes bourbon. (Too bad I like it best in food.)
6 of 8 people found the following review helpful:
4.0 out of 5 stars
A short history, along with recipes.,
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This review is from: Bourbon: 50 Rousing Recipes for a Classic American Spirit (50 Series) (Hardcover)
Customer review from the Amazon Vine™ Program (What's this?)
Before I even tried the first recipe, I found this book a treat. The intro includes a brief history of bourbon and Tennessee whiskey, and explains what distinguishes each. If you're old enough to remember Wilbur Mills, you'll get a kick out of how he influenced bourbon production and brought the pork home to Arkansas, not to mention benefiting Scotland and Ireland.On to the recipes...but first a trip to the liquor store. Several of the recipes specify the brand name bourbon or Tennessee whiskey recommended for that particular concoction, making a trip to the store a piece of cake. No agonizing over what to buy. The recipes are divided into five sections: 1. The Classics - these are the classic bourbon recipes like Old Fashioned, Manhattan and the like. 2. Updated, Newfangled, and Full of Fruit - this second section of recipes includes 15 recipes to stretch your bourbon experience into a new realm, but watch out for the "Slap and Tickle" - I found the amount of liquor in the one drink a bit heavy; I modified the recipe and kept the ratio of liquors (bourbon to Southern Comfort to brandy to vodka), used a greater amount of fruit juices and got two drinks out of this recipe. 3. Piping Hot and Icy - expands into coffee, and hot chocolate drinks and adds a "hot buttered bourbon" recipe that sounds yummy. The one thing I find limiting about this section is that the majority of these recipes are for larger gatherings - for instance, the aforementioned "hot buttered" recipes serves 20. The "icy" drinks in this section rely on either frozen juice concentrates and so stipulate the amount by the can, or call for a pint of sorbet, thus, they, too, are more suitable for a crowd. 4. Bourbon for a Crowd - it's hard to discern much difference between the recipes in this section from those in the third section with the possible exception of "Norfolk-Style Open House Punch" - this whopper serves 36, so save this one for a BIG party. 5. Edible Bourbon - gives a nod to those who like to cook with spirits. Three are dessert recipes: "Fred's Bourbon Balls", "Horse Race Pie" and "Mint Julep Sorbet" and two are savory recipes: "Bourbon Brine for Turkey or Chicken" and "Salmon with Brown Sugar and Bourbon Glaze". The book is nicely done - stitched, not glued, but not so tightly that the pages won't stay open to the recipe page of choice, and the recipes are easily read; ingredient lists are distinguished from the rest by slightly enlarging and bolding the font and setting the list off in either an orange-brown color or cranberry tone. If you like the flavor of bourbon, this is a book worth trying.
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