Bourbon: a Savor the South cookbook

by Kathleen Purvis

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, entrées, side dishes, and desserts.
From Classic Mint Julep to Bourbon–Ginger Grilled Pork Tenderloin to Pecan Bourbon Balls to Bourbon-Chicken Liver Pâté, 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?

Product Details

ISBN-13:	9781469610849
Publisher:	The University of North Carolina Press
Publication date:	09/09/2013
Series:	Savor the South Cookbooks
Sold by:	Barnes & Noble
Format:	eBook
Pages:	112
File size:	2 MB

About 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.

What People are Saying About This

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

Kathleen Purvis's Bourbon is a supremely engaging, lively exploration of the origins and practice of the South's most beloved spirit. It also may be the most exhaustive cookbook on the subject ever published; Purvis has packed this volume with so many great ideas for bringing bourbon's beguiling, smoke-and-caramel flavor to the center of the plate (Bourbon Benedict, Bourbon-Glazed Salmon, Bourbon- Coffee Brulee) that from now on we'll be keeping a copy on the bar and another in the kitchen!—Matt Lee and Ted Lee, authors of The Lee Bros. Charleston Kitchen

It may be physically impossible to read this book and not immediately make a mad dash to your home bar, neighborhood watering hole, or Kathleen Purvis's porch. She plain old honors the native spirit of the South and is generous enough to share her expertise.—Kat Kinsman, managing editor of CNN Eatocracy

Editorial Reviews

“Kentucky’s signature spirit proves itself worthy of a place in the pantry.” — Lexington Herald-Leader

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

“Purvis provides a belly warming small batch of whiskey facts about Kentucky’s greatest export.” — Tampa Tribune

“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

“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

“Crisply illuminating.” — Kitchen Arts and Letters

“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 think about adding a few more splashes of bourbon to our meals.” — Lexington Herald-Leader

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

“A tribute to the spirit of the South.” — Wilmington Star-News

“Spirited writing . . . of the South’s favorite whiskey.” — jeanandersoncooks.com

From the Publisher