The Kentucky Bourbon Cookbook
Written by Diana - June 9, 2010 1 Comment
Here’s a suggestion for Father’s Day – The Kentucky Bourbon Cookbook
You know it’s good when a recipe book based on alcohol starts out with a chapter on drinks. Some of the recipes come with explanations, like the Grog recipe. Yes, there really is a grog recipe, and sailors really drank grog, to help keep away scurvy. Classic bourbon drinks such as the Mint Julep, and twists on whiskey drinks such as the Kentucky Whiskey(Bourbon) Toddy and the Old Fashioned are right there for you. The rest of the book is divided up by seasons. I was disappointed in the way it was presented, because if you are going to do it by seasons, then it should be representative of all the major areas. Breakfast is only in Winter – what we skip it the rest of the year?
There are plenty of meat and fish recipes, plus you can do the whole Thanksgiving Dinner in the theme of Bourbon. I made the Pan Seared Salmon with Chipotle Honey-Lime Bourbon Glaze; it was divine. Soups and sides are also plentiful. In the appendix there are recipes covering a Dinner for Four at Dickie Brennan’s Bourbon House in New Orleans (by Chef Darin Nesbit) – If you want a while mean done up in Bourbon, this meal is for you, starting with appetizers and running all the way through dessert.
The photos are not so plentiful. There are a few in the center of the book, that are representative of the recipes, however, I like more photos. I do like the blurbs that go with the recipes. Many of them have to do with the history of Bourbon and Kentucky – sometimes Tennessee. As a recipe book overall, I liked it a lot and I recommend it for the Bourbon drinker/chef in your life.
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[...] recipe was from The Kentucky Bourbon Cookbook by Albert W. A. Schmid. My family loves Salmon, though we usually have our dill dijonaise sauce on it instead of a glaze. [...]