It’s a May Giveaway!

Sadly, the derby season is over. But thankfully, derby traditions can linger year round- including bourbon! Thanks to all of our readers and fans out there, The Kentucky Bourbon Cookbook is racing up the charts and gaining attention nation-wide from publications including The Wall Street Journal! To celebrate and thank our ever-growing community of book lovers, we’ve decided to give 3 copies away to our readers! All you have to do is send me an email (cameron.ludwick@uky.edu) or leave a comment below. Please include your name, email, and your favorite home-cooked recipe. Maybe it’s one you like to make, or something your mother or grandmother made you when you were a kid. We’ll randomly select 3 winners Friday afternoon to contact for your address, and maybe details of your recipe to share! I’ll continue to post reminders this week, GOOD LUCK!

Read reviews for The Kentucky Bourbon Cookbook below:

The Kentucky Bourbon Cookbook

$24.95

From The Wall Street Journal:

Let’s not get carried away. First and foremost, bourbon is a drink. Indeed, if apple pie is the quintessential American dessert, bourbon has to be the ultimate American booze, invented here—in 18th-century Bourbon County, Ky.—and still subject to strict purity laws. The liquor’s only permitted ingredients are pure water and a base of at least 51% corn mash (the remainder is malt and rye). No caramel coloring or other additive is allowed; bourbon’s hue, flavor and bouquet all come from its simple, natural ingredients and its aging in wooden casks. And if it isn’t distilled in the U.S., it isn’t legally bourbon. While many scotch lovers shun bourbon on account of its sweeter flavor, this very sweetness makes it a useful flavoring agent in a far wider range of foods than its drier, smokier Celtic cousins. Southern cuisine has long drawn on bourbon, especially for simple glazes, barbecue sauces and desserts. But, as Louisiana-bred chef Albert Schmid proves in this brief but versatile collection of recipes, the old Southern stand-bys are only the beginning. After warming up his readers with recipes for 20 different bourbon-based cocktails and punches, Mr. Schmid brings out an array of appetizers, soups, salads, side dishes, main courses (among them Kentucky Bourbon Glazed Pork Tenderloin) and desserts, all containing at least trace amounts of bourbon. 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 recipes lean heavily on bourbon-friendly foodstuffs (e.g., pork, apples, brown sugar and cream). Sometimes, as with his banana flambé, Mr. Schmid expands his repertoire by taking a traditional recipe that involves alcohol—in this case, brandy—and substituting bourbon, to good effect. There are even times when the application of bourbon to an old standard like blueberry-pancake sauce may help brighten your morning. The clumsiest kitchen hands should have no trouble following Mr. Schmid’s instructions for “Kentucky Breakfast.” The recipe calls for “1 steak, 1 quart of bourbon, 1 man and 1 dog.” The man then “throws the steak to the dog and drinks the bourbon.”

—Aram Bakshian Jr.

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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Other Reviews:

“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

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About University Press of Kentucky

The University Press of Kentucky has a dual mission—the publication of books of high scholarly merit in a variety of fields for a largely academic audience and the publication of books about the history and culture of Kentucky, the Ohio Valley region, the Upper South, and Appalachia. The Press is the statewide mandated nonprofit scholarly publisher for the Commonwealth of Kentucky, operated as an agency of the University of Kentucky and serving all state institutions of higher learning, plus five private colleges and Kentucky's two major historical societies.

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