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The Kentucky Bourbon Cookbook

The Kentucky Bourbon Cookbook

4.0 1
by Albert W. A. Schmid, Dean Fearing (Foreword by)

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Once relegated to an annual appearance in a Kentucky Derby Mint Julep, bourbon has enjoyed a steady resurgence in popularity to claim a wide international audience. Yet despite its global appeal, bourbon remains a quintessentially Kentucky creation and a uniquely American spirit. Bourbon's popularity is matched only by its versatility.

In The Kentucky Bourbon


Once relegated to an annual appearance in a Kentucky Derby Mint Julep, bourbon has enjoyed a steady resurgence in popularity to claim a wide international audience. Yet despite its global appeal, bourbon remains a quintessentially Kentucky creation and a uniquely American spirit. Bourbon's popularity is matched only by its versatility.

In The Kentucky Bourbon Cookbook, master chef Albert Schmid presents more than fifty recipes that feature Kentucky's signature spirit in entrees, soups, desserts, and much more. From the classic Manhattan cocktail to Bourbon-Pecan Crème Brulée with Chocolate Sauce, The Kentucky Bourbon Cookbook unlocks the culinary potential of this beloved spirit, allowing this special whiskey to enhance the flavors of every meal.More than just a collection of recipes, The Kentucky Bourbon Cookbook is peppered with bourbon lore and Kentucky history, as well as stories and personal anecdotes to accompany the meals. The cookbook is organized by season to emphasize the importance of fresh ingredients and context in dining. Blending time-honored traditions with new approaches, Chef Schmid creates a diverse collection of exciting bourbon recipes for any occasion. Beautifully illustrated with more than a dozen color photos, The Kentucky Bourbon Cookbook introduces a variety of ways to use one of Kentucky's most famed exports to spice any dessert, compliment any entrée, or complete any cocktail.

Editorial Reviews

Publishers Weekly - Library 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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From the Publisher
"This collection is a great resource and an essential for unlocking the flavors of bourbon in the kitchen." —Tucson Citizen" —

"[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" —

"A marvelous new book." —YourCulinaryWorld.com" —

"A celebration of Kentucky bourbon with a focus on the fresh ingredients and culinary/social events that come with the turn of the calendar.... A wide variety of recipes to suit a range of tastes and occasions....Packed with fun tidbits of information" —The Kitchn" —

"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" —

"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." — The Wall Street Journal" —

"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-lime bourbon glaze... topped off with some bourbon ice cream." — Garden & Gun magazine" —

"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" —

"A good addition to your bourbon whiskey library. Bourbon can be enjoyed on so many levels, and this book will help you take bourbon out of the bar and into the kitchen. Schmid... definitely knows what to do with bourbon in the kitchen." —Mike Veach, www.bourbonenthusiast.com" —

"The book contains an impressive collection of recipes, many from famous chefs and food personalities and many using not only bourbon but other regional ingredients as well." —My Own Sweet Thyme Blog" —

"The author's love for bourbon is apparent throughout the book, which is not only loaded with bourbon recipes for beverages and food, but also a quick history lesson about the amber colored spirit. Schmid also goes so far to give the history of every single recipe in the book, as well as his personal notes about them." —Justin Thompson, The Bourbon Review" —

"From Kentucky bourbon beef barbeque to black bean and Kentucky bourbon soup, The Kentucky Bourbon Cookbook provides a variety of meals for every season, which can be replicated easily in any kitchen." —Kentucky Monthly" —

"Chef Schmid has produced a fine compendium of bourbon recipes introduced with interesting background commentary." —Richard Weigel, Bowling Green Daily News" —

"Now I may relevant and allow some of my precious Woodford to be used in such drool-producing recipes as Kentucky Bourbon Pancakes; Asian Strawberry Kentucky Bourbon Shrimp; and Bourbon and Green Garlic Kentucky Short Ribs." —Broke Foodie" —

"Over 50 recipes offer new approaches to classics as well as innovative new uses of Kentucky's native spirit-and the result is a classic itself." —Fine Lines" —

"The Kentucky Bourbon Cookbook... best in the world..." — The Messenger" —

"Schmid provides readers with the best recipes using the famous spirit."— Kentucky Monthly" —

"It makes sense that a chef living in Kentucky would fill an entire cookbook with recipes that include bourbon. It's even more fitting when you learn that Albert W.A. Schmid.... grew up in New Orleans."— Nola.com" —

"An interesting cookbook that combines [bourbon and food]... two essential Bluegreass elements."— Pittsburgh Post-Gazette" —

"From classic Kentucky cocktails such as the Mint Julep, to bourbon-inspired desserts...this book supplies recipes for every course." —Okra Picks" —

Library Journal
Can you think of over 100 recipes that include Kentucky bourbon? Schmid (hotel/restaurant management, National Ctr. for Hospitality Studies, Sullivan Univ.; The Hospitality Manager's Guide to Wines, Beers, and Spirits) can, and, to boot, he can provide a bit of history. You'll find popular drinks like Mint Julep and Kentucky Bourbon Manhattan, but there are new recipes here, too, such as Buckingham Palace Plum Pudding, Kentucky Bourbon Burgers, and Wilted Spinach Salad. An original collection for bourbon enthusiasts.

Product Details

University Press of Kentucky
Publication date:
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Product dimensions:
7.50(w) x 8.88(h) x 0.87(d)

Meet the Author

Albert Schmid has worked as an executive chef and currently teaches at Sullivan University's National Center for Hospitality Studies. He lives in Louisville, Kentucky and is the author of The Hospitality Manager's Guide to Wines, Beers and Spirits, which is now in its second edition.

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Kentucky Bourbon Cookbook 4 out of 5 based on 0 ratings. 1 reviews.
James_Durney More than 1 year ago
"Bourbon is a kind of whiskey." Is the first line of chapter one. While true, Bourbon is a distinct taste and something that people either like or won't touch. I have enjoyed Bourbon most of my life, many times being the only one to drink it. This book says Bourbon is for cooking as well as drinking. The author makes a very good case with a series of recipes that will cover your table with food. Some are whimsical: A Kentucky Breakfast, a steak, a quart of Bourbon and a dog. Give the steak to the dog, drink the Bourbon, to the very serious requiring some cooking skill to prepare. The majority are "normal" recipes that will not tax your skills or drive you crazy. The first chapter is drinks. The next four chapters are Winter, Spring, Summer and Fall. A short introduction talks about seasonal events, the process of creating Bourbon and growing corn. Recipes supporting the season covering soups, main dishes, sides and deserts follow this. This is a cookbook first, last and always. This is not a tour of Kentucky or a love of Bourbon book. This book is a look at how to use Bourbon to produce tasty dishes. My question is do I want to take what I enjoy drinking for cooking?