On The Kentucky Bourbon Cookbook...
"There has never been a better time for a cookbook that explores the use of bourbon in cooking.
I applaud Chef Albert Schmid for putting together this valuable collection of bourbon history, lore, and recipes." -
From the foreword by Dean Fearing
“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
"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." - Aram Bakshian, Jr. The Wall Street Journal
"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." (Apr.)
- Publishers Weekly
"This collection is a great resource and an essential for unlocking the flavors of bourbon in the kitchen."
-- Tucson Citizen
“Packed with
colorful bits of history and lore, it's an engaging read from the very start… Recommended? Definitely. A well-curated collection of recipes to follow the changing seasons.” -- Nora Maynard for www.thekitchn.com
"[The Kentucky Bourbon Cookbook] provides myriad ways aged Kentucky bourbon can add
flavor, savor, and pizzazz to appetizers, salads, main dishes and desserts." -- Courier-Journal
"Who knew bourbon was such a versatile spirit?... Let's raise a glass of Woodford Reserve
of Maker's Mark and toast Mr. Schmid and our new friends at UK Press for a job well done" -- Dixie Dining
"Schmid offers more than fifty enticing recipes employing Kentucky's signature tipple...
you could even have bourbon at every meal -- some hot buttered bourbon oatmeal for breakfast, maybe a bourbon burger for lunch,
then finish off the day with pan-seared salmon with a chipotle honey-line bourbon glaze... topped off with some bourbon ice
cream." -- Below the Line
"With its handy study on foods that pair well with and improve the flavor of bourbon,
this book can be used by the home cook and professional chef alike." -- Kentucky Monthly
On The Hospitality Manager's Guide to Wines, Beers and Spirits...
"This book by Albert W.A. Schmid is full of interesting, historical details regarding the history of wines, beers and
spirits. His Louisville roots are evident when one reads his sections on Kentucky Bourbon. Bourbon drinkers will drool! Wines
are segmented "by the grape" which makes understanding the large variety of wineries and varietals very easy and simple. This
book gives an excellent overview of wines, beers and spirits -- from the way they are produced to the myriad of ways they
can be paired with your favorite foods!"
from Amazon.com
