The Kentucky Bourbon Cookbook

March 22, 2010
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.

March 15, 2010
Can you think of over 100 recipes that include Kentucky bourbon? Schmid (hotel/restaurant management, National Ctr. for Hospitality Studies, Sullivan Univ.; "The Hospitality Manager's Guide to Wines, Beers, and Spirits") can, and, to boot, he can provide a bit of history. You'll find popular drinks like Mint Julep and Kentucky Bourbon Manhattan, but there are new recipes here, too, such as Buckingham Palace Plum Pudding, Kentucky Bourbon Burgers, and Wilted Spinach Salad. An original collection for bourbon enthusiasts.

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