Bourbon: A Savor the South Cookbook

Overview

Did you know that bourbon must be made in America and aged for at least two years in new American oak barrels that are charred on the inside? In this spirited little cookbook, Kathleen Purvis explores the history, mythology, and culinary star power of this quintessential southern liquor. On the scene in Kentucky, home to most bourbon makers, she reports on the science and love behind the liquor's long, careful production. Featuring both classic and cutting-edge cocktails, the cookbook ranges well beyond beverages...

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Bourbon: a Savor the South cookbook

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Overview

Did you know that bourbon must be made in America and aged for at least two years in new American oak barrels that are charred on the inside? In this spirited little cookbook, Kathleen Purvis explores the history, mythology, and culinary star power of this quintessential southern liquor. On the scene in Kentucky, home to most bourbon makers, she reports on the science and love behind the liquor's long, careful production. Featuring both classic and cutting-edge cocktails, the cookbook ranges well beyond beverages to present bourbon as a distinct ingredient in appetizers, entrees, side dishes, and desserts.
From Classic Mint Julep to Bourbon-Ginger Grilled Pork Tenderloin to Pecan Bourbon Balls to Bourbon-Chicken Liver Pate, the 54 recipes in Bourbon are punctuated by Purvis's wicked sense of humor. Did you know that even the taxman takes a cut from the "angel's share" that evaporates from bourbon barrels?

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Editorial Reviews

From the Publisher
"[A] splendid series."—Los Angeles Times

"[Includes] tasty savory uses for bourbon."—Charleston Post and Courier

"Kathleen does bourbon justice with insights and attention to detail in the history and distilling process of this amber nectar. If you know a bourbon drinker, make sure they have a copy."—Edible Piedmont

"Spirited writing . . . of the South's favorite whiskey."—jeanandersoncooks.com

"A tribute to the spirit of the South."—Wilmington Star News

"[The] recipes . . . are clearly and concisely written and easy to follow."—Advocate

"There's nothing wrong with drinking your bourbon with some mint and simple syrup or sipping it straight up, but bourbon adds flavor to cakes and pies, livens up salad dressings, enhances the tang of a meat marinade, and jazzes up a hot dog. So let's thin

"Crisply illuminating."—Kitchen Arts and Letters

"An intoxicating journey through the history of bourbon. . . using [Purvis's] trademark wicked wit and Southern food knowledge to entice your food curiosity as well as your palate."—Creative Loafing Charlotte

"Kentucky's signature spirit proves itself worthy of a place in the pantry."—Lexington Herald-Leader

"Out to dispel this awful misconception that bourbon is only designed for pre or post dinner discussions. . . [Purvis] takes bourbon from the bar into the kitchen."—Mobile Press-Register

"Purvis provides a belly warming small batch of whiskey facts about Kentucky's greatest export."—Tampa Tribune

"SAVOR THE SOUTH—designed to give Dixie's most time-honored ingredients their due."—Garden & Gun

From the Publisher
"A fitting toast to bourbon. This fresh, lively collection of recipes is clearly written and undoubtedly delicious."—Ronni Lundy, author of Shuck Beans, Stack Cakes and Honest Fried Chicken: The Heart and Soul of Southern Country Kitchens
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Product Details

  • ISBN-13: 9781469610832
  • Publisher: The University of North Carolina Press
  • Publication date: 9/9/2013
  • Series: Savor the South Cookbooks Series
  • Edition description: 1
  • Edition number: 1
  • Pages: 112
  • Sales rank: 477,122
  • Product dimensions: 5.60 (w) x 8.60 (h) x 0.70 (d)

Meet the Author

Kathleen Purvis is author of Pecans: A Savor the South Cookbook and food editor of the Charlotte Observer. In addition, she is a member of the Southern Foodways Alliance and the James Beard Foundation.

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