The Kentucky Bourbon Cookbook [Hardcover]

Albert W. A. Schmid (Author), Dean Fearing (Foreword)

Book Description

Publication Date: March 11, 2010

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.

Editorial Reviews

From 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.
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Review

""This impressively accurate account of the history and impact of bourbon in America is chock-full of recipes to help celebrate bourbon's versatility and personality." --Gale Gand, host of Food Network's Sweet Dreams and a judge on Top Chef" --

""The Kentucky Bourbon Cookbook is a great resource for fans of cooking who want a taste of the flavor and history of Bourbon Country and its most famous beverage. I can't imagine any bourbon lover without a copy."--Daniel Traster, author of Welcome to Culinary School: A Culinary Student Survival Guide" --

""The recipes are excellent and admirably easy to follow. Bourbon beignets -- what an inspired idea! Bourbon chicken wings might turn me into a sports fan."--Susan Reigler, author of Adventures in Dining: Kentucky Bourbon Country and former restaurant critic, Louisville Courier-Journal" --

""This collection is a great resource and an essential for unlocking the flavors of bourbon in the kitchen." --Tucson Citizen" --

""A marvelous new book." --YourCulinaryWorld.com" --

""[The Kentucky Bourbon Cookbook] provides myriad ways aged Kentucky bourbon can add flavor, savor, and pizzazz to appetizers, salads, main dishes and desserts." --Courier-Journal" --

""A celebration of Kentucky bourbon with a focus on the fresh ingredients and culinary/social events that come with the turn of the calendar.... A wide variety of recipes to suit a range of tastes and occasions....Packed with fun tidbits of information" --The Kitchen" --

""Who knew bourbon was such a versatile spirit?... Let's raise a glass of Woodford Reserve of Maker's Mark and toast Mr. Schmid and our new friends at UK Press for a job well done." --Dixie Dining" --

""There is no culinary showboating here: all the recipes are straightforward, are easy to prepare, and involve readily available ingredients. As with most good home cooking, the emphasis is not on the painstaking or the exotic but on easy prep and easy eating." -- The Wall Street Journal" --

""Schmid offers more than fifty enticing recipes employing Kentucky's signature tipple... you could even have bourbon at every meal -- some hot buttered bourbon oatmeal for breakfast, maybe a bourbon burger for lunch, then finish off the day with pan-seared salmon with a chipotle honey-lime bourbon glaze... topped off with some bourbon ice cream." -- Garden & Gun magazine" --

""With its handy study on foods that pair well with and improve the flavor of bourbon, this book can be used by the home cook and professional chef alike." --Kentucky Monthly" --

""A good addition to your bourbon whiskey library. Bourbon can be enjoyed on so many levels, and this book will help you take bourbon out of the bar and into the kitchen. Schmid... definitely knows what to do with bourbon in the kitchen." --Mike Veach, www.bourbonenthusiast.com" --

""The book contains an impressive collection of recipes, many from famous chefs and food personalities and many using not only bourbon but other regional ingredients as well." --My Own Sweet Thyme Blog" --

""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" --

See all Editorial Reviews

Product Details

• Hardcover: 168 pages
• Publisher: The University Press of Kentucky (March 11, 2010)
• Language: English
• ISBN-10: 0813125790
• ISBN-13: 978-0813125794
• Product Dimensions: 9 x 7.2 x 0.9 inches
• Shipping Weight: 1.5 pounds (View shipping rates and policies)
• Average Customer Review: 4.1 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #41,362 in Books (See Top 100 in Books)

More About the Author

Albert W. A. Schmid was born in Austin, Texas, following his parents to Lafayette, LA, New Orleans, San Antonio, and Lincoln, NE before setting out on his own for Emmetsburg, IA, Maryville, MO and Louisville, KY. He teaches at Sullivan University in Louisville, Kentucky, a post he has held since 1999. In 2010, he was named a Professor by the Academic Rank Committee. Albert holds degrees from Charter Oak State College and the University of Adelaide.

He is the author of several Amazon best-selling books including, "The Hospitality Manager's Guide to Wines, Beers and Spirits" and "The Kentucky Bourbon Cookbook," which won the 2010 Gourmand World Cookbook Award, for Best Book for Cooking with Wines, Beers and Spirits in the USA and later won for Best Book for Cooking with Drinks in the World. In 2011, he was honored by the International Association of Culinary Professionals (IACP) with an Award of Excellence as the Wine Steward or Sommelier of the Year.

Read more about Albert at: www.albertschmid.com

Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

4.0 out of 5 stars WSJ Review, May 9, 2010

By 

A Kentuckian in PA (Northern PA) - See all my reviews

This review is from: The Kentucky Bourbon Cookbook (Hardcover)

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".

1 of 1 people found the following review helpful:

4.0 out of 5 stars You want my Bourbon to cook?, December 22, 2010

By 

James W. Durney (Tampa Bay area) - See all my reviews
(VINE VOICE)    (TOP 500 REVIEWER)   

This review is from: The Kentucky Bourbon Cookbook (Hardcover)

"Bourbon is a kind of whiskey." Is the first line of chapter one. While true, Bourbon is a distinct taste and something that people either like or won't touch. I have enjoyed Bourbon most of my life, many times being the only one to drink it. This book says Bourbon is for cooking as well as drinking. The author makes a very good case with a series of recipes that will cover your table with food.
Some are whimsical: A Kentucky Breakfast, a steak, a quart of Bourbon and a dog. Give the steak to the dog, drink the Bourbon, to the very serious requiring some cooking skill to prepare. The majority are "normal" recipes that will not tax your skills or drive you crazy.
The first chapter is drinks. The next four chapters are Winter, Spring, Summer and Fall. A short introduction talks about seasonal events, the process of creating Bourbon and growing corn. Recipes supporting the season covering soups, main dishes, sides and deserts follow this. This is a cookbook first, last and always. This is not a tour of Kentucky or a love of Bourbon book. This book is a look at how to use Bourbon to produce tasty dishes.
My question is do I want to take what I enjoy drinking for cooking?

1 of 1 people found the following review helpful:

5.0 out of 5 stars Fun gift to give someone!, May 11, 2010

By 

J. Blum (Massachusetts) - See all my reviews
(REAL NAME)   

This review is from: The Kentucky Bourbon Cookbook (Hardcover)

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.