Did you know that bourbon must be made in America and aged for at least two years in new American oak barrels that are charred on the inside? In this spirited little cookbook, Kathleen Purvis explores the history, mythology, and culinary star power of this quintessential southern liquor. On the scene in Kentucky, home to most bourbon makers, she reports on the science and love behind the liquor's long, careful production. Featuring both classic and cutting-edge cocktails, the cookbook ranges well beyond beverages to present bourbon as a distinct ingredient in appetizers, entrees, side dishes, and desserts. From Classic Mint Julep to Bourbon-Ginger Grilled Pork Tenderloin to Pecan Bourbon Balls to Bourbon-Chicken Liver Pate, the 54 recipes in Bourbon are punctuated by Purvis's wicked sense of humor. Did you know that even the taxman takes a cut from the ""angel's share"" that evaporates from bourbon barrels? |Did you know that bourbon must be made in America and aged for at least two years in new American oak barrels that are charred on the inside? In this spirited little cookbook, Kathleen Purvis explores the history, mythology, and culinary star power of this quintessential southern liquor. On the scene in Kentucky, home to most bourbon makers, she reports on the science and love behind the liquor's long, careful production. Featuring both classic and cutting-edge cocktails, the cookbook ranges well beyond beverages to present bourbon as a distinct ingredient in appetizers, entrees, side dishes, and desserts.
Kathleen Purvis is author of Pecans: A Savor the South Cookbook and food editor of the Charlotte Observer. In addition, she is a member of the Southern Foodways Alliance and the James Beard Foundation.
"Crisply illuminating." -- Kitchen Arts and Letters "Spirited writing . . . of the South's favorite whiskey." -- jeanandersoncooks.com "[The] recipes . . . are clearly and concisely written and easy to follow." -- Advocate "A tribute to the spirit of the South." -- Wilmington Star-News "An intoxicating journey through the history of bourbon. . . using [Purvis's] trademark wicked wit and Southern food knowledge to entice your food curiosity as well as your palate." -- Creative Loafing Charlotte "Kentucky's signature spirit proves itself worthy of a place in the pantry." -- Lexington Herald-Leader "Out to dispel this awful misconception that bourbon is only designed for pre or post dinner discussions. . . [Purvis] takes bourbon from the bar into the kitchen." -- Mobile Press-Register "Purvis provides a belly warming small batch of whiskey facts about Kentucky's greatest export." -- Tampa Tribune "SAVOR THE SOUTH -- designed to give Dixie's most time-honored ingredients their due." -- Garden & Gun "There's nothing wrong with drinking your bourbon with some mint and simple syrup or sipping it straight up, but bourbon adds flavor to cakes and pies, livens up salad dressings, enhances the tang of a meat marinade, and jazzes up a hot dog. So let's think about adding a few more splashes of bourbon to our meals." -- Lexington Herald-Leader
