The Kentucky Bourbon Cookbook [Hardcover]

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

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

"[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. Written in an engaging style. Packed with fun tidbits of information." -- The Kitchn

"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-line bourbon glaze... topped off with some bourbon ice cream." -- Below the Line

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Product Details

• Hardcover: 160 pages
• Publisher: The University Press of Kentucky (March 11, 2010)
• Language: English
• ISBN-10: 0813125790
• ISBN-13: 978-0813125794
• Product Dimensions: 8.6 x 7.4 x 1 inches
• Shipping Weight: 1.5 pounds (View shipping rates and policies)
• Average Customer Review: 3.8 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Bestsellers Rank: #170,217 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

2 of 2 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:

3.0 out of 5 stars A good resource, May 19, 2010

By	Ramsey Brown (London, England) - See all my reviews

Amazon Verified Purchase

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

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.

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.