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Once considered merely the tipple of southern gentlemen or a nostalgic ingredient in a Mint Julep, bourbon has enjoyed a steady resurgence in popularity over the years with an ever-expanding and diverse audience. Distilled almost exclusively in Kentucky, bourbon has attained prominence and won recognition for its complexity, history, and tradition. In ""The Kentucky Bourbon Cookbook"", Albert Schmid provides readers with his best collection of recipes using the famous Bluegrass spirit. From classic Kentucky cocktails such as the Mint Julep, to bourbon-inspired desserts, such as Bourbon-Pecan Creme Brulee with Chocolate Sauce, and more savory fare, such as Steaks with Bourbon Ginger Sauce, this book supplies recipes for every course. Schmid uses the seasons of the year to guide the reader through this rich collection of bourbon dishes and color photographs. In many ways a study on the flavor profiles that pair with and improve the flavor of bourbon, this book can be used by the home cook and professional chef alike. ""The Kentucky Bourbon Cookbook"" also recounts bourbon lore, food traditions, and Kentucky history. It is released on derby day, the best recipes featuring the famous Bluegrass 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.
Release date Australia
March 11th, 2010
Country of Publication
16 colour photos
The University Press of Kentucky
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