The Book of Bourbon and Other Fine American Whiskeys

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Overview

Proclaimed a masterwork when it was originally published in 1995, The Book of Bourbon and Other Fine American Whiskeys by Gary Regan and Mardee Haidin Regan runs the gamut of American whiskey. This widely acclaimed work contains details on every aspect of American whiskey up to the mid-1990s. This landmark book contains a concise look at how whiskey in America evolved from the time of the Pilgrims, right through to the end of the twentieth century. Every distillery that was around at that time is comprehensively covered. The vast majority of American whiskeys on the market are described. There are cocktail recipes, recipes for appetizers, entrées, and desserts, all containing whiskey. There's even a chapter that offers guidance to aficionados visiting Kentucky and Tennessee.
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Editorial Reviews

Booknews
Former bartender Gary "The Bartender's Bible" and food writer Mardee have produced an informative and entertaining guide to America's own. They include all the expected features: history, criteria for judging, alphabetical guides to brands and bottlings and to whiskey makers, ingredients and processes, recipes for cocktails and cooking, hints for visiting distilleries, and a glossary without pronunciation. They also include quotations and illustrations, among which are several color plates. Double- spaced for double vision. Annotation c. by Book News, Inc., Portland, Or.
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Product Details

  • ISBN-13: 9781907434099
  • Publisher: Mixellany Limited
  • Publication date: 12/15/2009
  • Pages: 368
  • Sales rank: 419,140
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.94 (d)

Read an Excerpt


Southern-Style Spiked Chocolate-Pecan Pie
Serves 6 to 8

Piecrust
1 cup unbleached all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon chilled solid vegetable shortening
2 to 3 tablespoons ice water

Pie
6 ounces semisweet chocolate; melted and cooled
4 large eggs
2/3 cup dark corn syrup
4 tablespoons (1/2 stick) unsalted butter, melted and cooled to room temperature
1/3 cup bourbon or Tennessee whiskey
2 cups pecan halves

1. Make the piecrust: In a food processor or mixing bowl, combine the flour and salt. Pulse or stir to blend. Add the shortening and pulse or cut in until the mixture resembles coarse meal. Gradually add the ice water and process or stir until the pastry gathers together into a ball. Press the dough into a large flat disk and place between 2 sheets of plastic wrap. Fold the wrap over to seal. Refrigerate for 1 hour.

2. Preheat the oven to 350 degrees F. Choose a 9-inch deep-dish pie plate.

3. Smooth out the plastic wrap on the top and bottom of the pastry, but leave it covered. Roll out the pastry to an even 12-inch round. Peel away the top sheet of plastic. Invert the pie plate over the dough and flip the two at once; remove the remaining plastic wrap. Ease the pastry into the pie plate; fold under the edges along the rim and crimp decoratively.

4. Make the pie: Pour the melted chocolate into the bottom of the pie shell and spread into an even layer that covers just the bottom, not the sides. Refrigerate the pie shell until needed.

5. Whisk the eggs together in a mixing bowl until thick and smooth. Whisk in the corn syrup, brown sugar and melted butter until smooth. Add the bourbon or Tennessee whiskey. Stir in the pecan halves until coated.

6. Pour the filling into the chilled pie shell; place the pie plate on a baking sheet. Bake for 40 to 45 minutes, or until the filling is puffed and risen and the crust is golden brown. Let cool to room temperature on a rack. Serve with Bourbon Whipped Cream.

Bourbon Whipped Cream
1 cup heavy cream
1/4 cup bourbon or Tennessee whiskey
2 tablespoons confectioners' sugar

1. To make the Bourbon Whipped Cream: Beat the heavy cream until soft peaks begin to form. Add the bourbon or Tennessee whiskey and confectioners' sugar and continue to beat until just floppy. Use at once.

Copyright (c) 1998 by Gary Regan and Mardee Haidin Regan. Reprinted by permission of Houghton Mifflin Company.

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Recipe

Southern-Style Spiked Chocolate-Pecan Pie
Serves 6 to 8
Piecrust:
  • 1 cup unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon chilled solid vegetable shortening
  • 2 to 3 tablespoons ice water
Pie:
  • 6 ounces semisweet chocolate; melted and cooled
  • 4 large eggs
  • 2/3 cup dark corn syrup
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled to room temperature
  • 1/3 cup bourbon or Tennessee whiskey
  • 2 cups pecan halves
1. Make the piecrust: In a food processor or mixing bowl, combine the flour and salt. Pulse or stir to blend. Add the shortening and pulse or cut in until the mixture resembles coarse meal. Gradually add the ice water and process or stir until the pastry gathers together into a ball. Press the dough into a large flat disk and place between 2 sheets of plastic wrap. Fold the wrap over to seal. Refrigerate for 1 hour.
2. Preheat the oven to 350 degrees F. Choose a 9-inch deep-dish pie plate.
3. Smooth out the plastic wrap on the top and bottom of the pastry, but leave it covered. Roll out the pastry to an even 12-inch round. Peel away the top sheet of plastic. Invert the pie plate over the dough and flip the two at once; remove the remaining plastic wrap. Ease the pastry into the pie plate; fold under the edges along the rim and crimp decoratively.
4. Make the pie: Pour the melted chocolate into the bottom of the pie shell and spread into an even layer that covers just the bottom, not the sides. Refrigerate the pie shell until needed.
5. Whisk the eggs together in a mixing bowl until thick and smooth. Whisk in the corn syrup, brown sugar and melted butter until smooth. Add the bourbon or Tennessee whiskey. Stir in the pecan halves until coated.
6. Pour the filling into the chilled pie shell; place the pie plate on a baking sheet. Bake for 40 to 45 minutes, or until the filling is puffed and risen and the crust is golden brown. Let cool to room temperature on a rack. Serve with Bourbon Whipped Cream. Bourbon Whipped Cream

1 cup heavy cream
1/4 cup bourbon or Tennessee whiskey
2 tablespoons confectioners' sugar

1. To make the Bourbon Whipped Cream: Beat the heavy cream until soft peaks begin to form. Add the bourbon or Tennessee whiskey and confectioners' sugar and continue to beat until just floppy. Use at once.


Bourbon Whipped Cream
  • 1 cup heavy cream
  • 1/4 cup bourbon or Tennessee whiskey
  • 2 tablespoons confectioners' sugar
1. To make the Bourbon Whipped Cream: Beat the heavy cream until soft peaks begin to form. Add the bourbon or Tennessee whiskey and confectioners' sugar and continue to beat until just floppy. Use at once.
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