Albert W. A. Schmid

Author, Chef, Educator

Burgoo, Barbecue & Bourbon is the Kentucky Culinary Trinity! Each of these classic Bluegrass dishes compliments & completes the perfect meal regardless of the season. This new offering by Chef Albert Schmid is offered up in a complete meal format with chapters on Burgoo, Barbecue, Side Dishes, Bread, Bourbon and Desserts - every recipe you need for your very own Burgoo event!


A perfect gift for the professional chef and the backyard grill master alike. This book features over 120 recipes including 20 cocktails so that you can sip and savor classic bourbon tipples while preparing mouth watering dishes.  


A true labor of love, this book, was funded in part by a Sullivan University faculty research grant and involved a partnership with Western Kentucky University's Special Collection library.


"My favorite aspect of this book is the student, staff and faculty involvement that helped to produce Burgoo, Barbecue & Bourbon," said Schmid. "Students were involved in the photo-shoot cooking many of the dishes for the pictures, staff helped by lending family recipes and cookbooks, and the faculty helped with food styling and taste testing the recipes. To top that off, my former student, Loreal "the Butcher Babe" Gavin wrote the foreword!"  


The Hot Brown sandwich was first made by Chef Fred Schmidt at the Brown Hotel in 1926 in Louisville, Kentucky. Now some version of the Hot Brown is on most menus in the River City. Any cookbook covering Kentucky cuisine is incomplete without including this classic open-faced sandwich.   


​Made from turkey, Texas toast, Mornay sauce, bacon, tomatoes and grated cheese this sandwich was served to patrons in the Brown Hotel ballroom during a late night dance. 


This book includes the history of the famous sandwich and includes interviews by the Brown Hotel's General Manager, Brad Walker, Human Resources Director, Mark Salmon, and Kentucky cuisine expert and author, David Domine.  


Over 40 versions of the Hot Brown Sandwich are featured in this book along with tips on how to make the perfect Hot Brown sandwich for any occasion. The foreword is penned by writer and former Louisville chef Steve Coomes.