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Bourbon: 50 Rousing Recipes for a Classic American Spirit (50 Series) Hardcover


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Bourbon: 50 Rousing Recipes for a Classic American Spirit (50 Series) + The Kentucky Bourbon Cocktail Book
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Product Details

  • Series: 50 Series
  • Hardcover: 96 pages
  • Publisher: Harvard Common Press (January 17, 2010)
  • Language: English
  • ISBN-10: 1558324003
  • ISBN-13: 978-1558324008
  • Product Dimensions: 8.9 x 6 x 0.6 inches
  • Shipping Weight: 12.8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (101 customer reviews)
  • Amazon Best Sellers Rank: #633,840 in Books (See Top 100 in Books)

Editorial Reviews

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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Customer Reviews

4.2 out of 5 stars
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See all 101 customer reviews
Bourbon 50 Rousing Recipes for a Classic American Spirit...says it all really.
Jennifer
Overall, the book is well written, well put together, the recipes are easy to follow, and it has a ton of great full color pictures.
Arthur Kicker
We like experimenting with different drink recipes and have tried many in this book.
The Lunar Staff

Most Helpful Customer Reviews

4 of 4 people found the following review helpful By Joe MacBu on February 23, 2011
Format: Hardcover Vine Customer Review of Free Product ( 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.
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2 of 2 people found the following review helpful By Jared Castle TOP 500 REVIEWERVINE VOICE on September 2, 2010
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
The Harvard Common Press developed this 50-recipe series so, in fairness, Fred Thompson isn't solely to blame for serving a watered down effort. The series' artificial constraints - each 96-page mini-book measures 5 ½ x 8 ¾ and contains 50 recipes - constrains the narrative.

Thompson dedicates the book to his father: "In memory of my Dad, E.M. "Tommy" Thompson, who loved his Jack Daniel's Old No. 7. I miss you." There are subtle hints of Thompson's personality in the introduction and first chapter (Bourbon Basics) before the book follows a paint-by-numbers format.

As for the recipes, there a mishmash of classics and fruity variations that are better suited for a sorority cocktail book. Take for example the "Slap and Tickle" recipe (on page 46) that calls for drowning an ounce of bourbon in a sticky stew of brandy, Southern Comfort, vodka, ruby red grapefruit juice, pineapple juice, orange juice and grenadine.

"Think of this as a Deep South-Long Island Iced tea..." Thompson writes. So, why not save it for a book titled, "Southern Cocktails" and use a cover photo with a Slap and Tickle complete with a cocktail umbrella garnish? (BTW: The cover photo is of an Old Fashioned, with maraschino cherry, orange slice and ice cubes.)

Thompson's a Southern boy and constantly reminds us by dropping clues like "highfalutin," "ladies' luncheon," and "mint julep." The book has the makings of a great drinking game. Take a sip every time Thompson name-drops a southern state or icon.

How can I describe the eagerness and ensuing frustration this book caused? Imagine nursing bourbon on the rocks in your regular hangout, sitting at the end of the bar, close enough to trade rumors with the bartender while eyeing the door for new faces.
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2 of 2 people found the following review helpful By Paul Stuart VINE VOICE on January 30, 2010
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Odds are quite favorable that if you're reading this review you're already - like me - a fan of that wondrous alcoholic concoction from the heart of Kentucky. While we've all partaken in the occasional bourbon chicken recipe and/or mint julep, it seems this beloved beverage type was never truly given its fair shake. Or ice cube, for that matter.

'Bourbon: 50 Rousing Recipes' opens up heaven's gates to our beloved libation, offering cold, hot, and food (entree and dessert) options for the bourbon adventurer, nearly all of which thankfully require primarily mainstream ingredients. (I've never been a particular fan of cookbooks requesting dollops of obscurity for the perfect outcome. High barriers of cooking entry and I don't play well together.)

Sure, the intro on the history of bourbon (vs. TN Whiskey) is entertaining, but the meat of this book lies in its simple yet simultaneously robust uses for the bourbon lover. Oh, the places a large bottle of Maker's Mark can go thanks to Mr. Thompson's book. (FYI: These recipes seem earmarked for middle of the road bourbon that tends to have character - yet not overwhelming - plus mixes well.) Images of bourbon parties began to dance around in my head...

If there's a bourbon lover in your inner sanctum, this is a must purchase. Just promise he/she to make enough for the rest of us. :)
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2 of 2 people found the following review helpful By Kat Hooper VINE VOICE on January 28, 2010
Format: Hardcover Vine Customer Review of Free Product ( 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.)
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