The Kentucky Bourbon Cookbook
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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.
Albert Schmid has worked as an executive chef and currently teaches at Sullivan University’s National Center for Hospitality Studies. He lives in Louisville, Kentucky and is the author of The Hospitality Manager’s Guide to Wines, Beers and Spirits, which is now in its second edition.
"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. . . .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
"A marvelous new book." --YourCulinaryWorld.com
"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
Won a Gourmand World Cookbook Award.