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Author: Heather Wibbels
Publisher: University Press of Kentucky
ISBN: 0813186919
Category : Cooking
Languages : en
Pages : 436
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Book Description
Bourbon Is My Comfort Food reveals the delicious beauty of bourbon cocktails and the joy of creating them. Whether readers are new to bourbon or steeped in its history and myriad uses, they will gain the knowledge to make great bourbon cocktails, share them with friends and family, and expand their whiskey horizons—because the only thing better than bourbon is sharing it with a friend. From building your home bar to basics on cocktail technique, Heather Wibbels showcases more than 140 variations on classic bourbon cocktails—like the Old-Fashioned, the Manhattan, Whiskey Sours, Highballs, Juleps, and more—in approachable ways. The book also features several Cocktail Labs, which invite readers to explore classic cocktail elements and experiment with flavors, textures, infusions, syrups, and garnishes. But more than that, Bourbon Is My Comfort Food is a celebration of ten years of bourbon education and cocktails by Bourbon Women, the first group dedicated to women and their love of the spirit. Wibbels celebrates with cocktails from the Bourbon Women leadership team, branches across the nation, and winners from the group's annual Not Your Pink Drink contest. Get out your cocktail shaker and explore the wide world of bourbon cocktails with Heather Wibbels and Bourbon Women!
Author: Heather Wibbels
Publisher: University Press of Kentucky
ISBN: 0813186919
Category : Cooking
Languages : en
Pages : 436
Get Book Here
Book Description
Bourbon Is My Comfort Food reveals the delicious beauty of bourbon cocktails and the joy of creating them. Whether readers are new to bourbon or steeped in its history and myriad uses, they will gain the knowledge to make great bourbon cocktails, share them with friends and family, and expand their whiskey horizons—because the only thing better than bourbon is sharing it with a friend. From building your home bar to basics on cocktail technique, Heather Wibbels showcases more than 140 variations on classic bourbon cocktails—like the Old-Fashioned, the Manhattan, Whiskey Sours, Highballs, Juleps, and more—in approachable ways. The book also features several Cocktail Labs, which invite readers to explore classic cocktail elements and experiment with flavors, textures, infusions, syrups, and garnishes. But more than that, Bourbon Is My Comfort Food is a celebration of ten years of bourbon education and cocktails by Bourbon Women, the first group dedicated to women and their love of the spirit. Wibbels celebrates with cocktails from the Bourbon Women leadership team, branches across the nation, and winners from the group's annual Not Your Pink Drink contest. Get out your cocktail shaker and explore the wide world of bourbon cocktails with Heather Wibbels and Bourbon Women!
Author: Peggy Noe Stevens
Publisher: South Limestone
ISBN: 9781949669091
Category : Cooking
Languages : en
Pages : 224
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Book Description
"Bourbon and entertainment specialists Peggy Noe Stevens and Susan Reigler have written the definitive guide to hosting one of the most intoxicatingly delicious parties ever conceived-the bourbon tasting. During their travels all over bourbon country and beyond to conduct bourbon tastings and seminars, they were constantly asked, "How do I do this in my home?" This book is the answer-a "how to" and "what do I do" when it comes to bourbon entertaining. Alongside their favorite snack, entrée, dessert, and cocktail recipes, Stevens and Reigler offer valuable tips and tricks to hosting the bourbon perfect party such as setting up your bourbon bar, how to do a tasting, and what food to pair with particular bourbons. Once readers are ready, Stevens and Reigler move on to advanced pairings for the bourbon foodie as well as offer two mock tasting parties-a classic bourbon cocktail soiree and, of course, the traditional Kentucky Derby Party"--
Author: Maria Emmerich
Publisher:
ISBN: 9781974816088
Category :
Languages : en
Pages :
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Book Description
Author: Albert W. A. Schmid
Publisher: University Press of Kentucky
ISBN: 0813173744
Category : Cooking
Languages : en
Pages : 168
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Book Description
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.
Author: Linda Allison-Lewis
Publisher: University Press of Kentucky
ISBN: 0813159733
Category : Cooking
Languages : en
Pages : 284
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Book Description
To many, Kentucky means the greatest thoroughbreds in the world. To others, it is the home of the finest bourbon. But the obvious success of burgoo, Owensboro barbeque, and Harlan Sanders's Kentucky Fried Chicken carries the state's reputation for excellence to a wider audience. From the perfect mint julep to benedictine, from a classic hot brown to cheese chutney, Kentucky's Best captures the full range of the state's culinary delights. Linda Allison-Lewis combines traditional and gourmet dishes, offering recipes from all parts of the state and from beloved restaurants and inns. Start with a mouth-watering soup from Amelia's Field Country Inn or experience the wonderful smell of the Seelbach Hotel's Sourmash Bourbon Bread as it bakes in the oven. And be sure to save room for peanut butter pie from Gambill Mansion Bed and Breakfast or a slice of Kentucky Whiskey Cake! For special meals, check out sections such as "Lunch and Teatime Favorites" and "Derby Favorites." A delight to read as well as to use, Kentucky's Best also reveals the stories behind the favorites. Whether it's the story of Old Talbott Tavern, the oldest stage-coach stop in America, or the tale of young Alma Harbin's mistaking gladiola bulbs for onions when she first prepared potato salad for her husband-to-be, Allison-Lewis reveals a flair for storytelling.
Author: Simran Sethi
Publisher: HarperCollins
ISBN: 006222154X
Category : Social Science
Languages : en
Pages : 279
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Book Description
Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply. Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion—a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand. Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.
Author: Jessica DeMay
Publisher: Fair Winds Press
ISBN: 1592339859
Category : Cooking
Languages : en
Pages : 194
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Book Description
Clean Paleo Comfort Food Cookbook enables you to have all the dishes you love without the ingredients that sabotage your weight and health. Written by Jessica DeMay, creator of the beloved blog Real Food with Jessica, these recipes will nourish and delight you. Many recipes are also Low-FODMAP and keto compliant! Everyone loves comfort food, but comfort food is often thought of as a cheat meal high in calories and low in nutrition. What if you could have the hearty and tasty dishes you love without the dairy, gluten, grains, and sugar? What if vegetables and seasonings could be used in creative ways to create the comfort food creaminess, heartiness, and flavor that you love? No diet, no matter how healthy, is sustainable if the only thing you can eat is plain protein with a side of green vegetables. With this cookbook, you can stick to your clean paleo diet and enjoy craveable recipes like: Sheet Pan Pancakes Scotch Eggs Instant Pot Applesauce Broccoli and Ham Crustless Quiche Baked Mac and Cheese Bourbon Chicken Chicken Bacon Ranch Meatloaf Chili Dog Casserole Bolognese Taco Casserole French Onion Soup with Meatballs Clam Chowder Butternut Squash Pecan Crumble Cashew Butter Swirl Brownies Banoffee Pie
Author: Amy Zavatto
Publisher: Sourcebooks, Inc.
ISBN: 1641528257
Category : Cooking
Languages : en
Pages : 324
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Book Description
Elevate your spirits with 100 cocktails that take bourbon to the next level! If you're a bourbon aficionado—or an aspiring one—this is your essential guide to savoring the quintessential American liquor. From a traditional Old Fashioned to a Churchill Downs Crusta, take a sip of 100 cocktail recipes that incorporate a variety of bourbons, regions, and time periods. From a solo nightcap, to pre-dinner drinks for two, and batch cocktails for a crowd, you'll learn to whip up the perfect bourbon recipes for every occasion. Taste trendy new flavors created exclusively for this bourbon cocktail book, and long-forgotten recipes from the Prohibition era. Bow down to bourbon—Every option in this bourbon cocktail recipe book is catalogued based on flavor profile, including savory, tart, hot, frosty, fruity, decadent, and even party punches. Better than a bartender—Impress your guests by making your own drinks, grenadines, syrups, and garnishes! Peek inside the barrel—Learn a bit about how bourbon is made, what makes it great, the correct terminology, and its fascinating history. Mix things up with a complete book of classic and creative cocktails for bourbon lovers.
Author: Ina Garten
Publisher: Clarkson Potter
ISBN: 0307885496
Category : Cooking
Languages : en
Pages : 630
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Book Description
#1 NEW YORK TIMES BESTSELLER • The essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites Ina Garten’s bestselling cookbooks have consistently provided accessible, subtly sophisticated recipes ranging from French classics made easy to delicious, simple home cooking. In Barefoot Contessa Back to Basics, Ina truly breaks down her ideas on flavor, examining the ingredients and techniques that are the foundation of her easy, refined style. Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes—crowd-pleasers like Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns—demonstrate Ina’s talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress. For longtime fans, Ina delivers new insights into her simple techniques; for newcomers she provides a thorough master class on the basics of Barefoot Contessa cooking plus a Q&A section with answers to the questions people ask her all the time. With full-color photographs and invaluable cooking tips, Barefoot Contessa Back to Basics is an essential addition to the cherished library of Barefoot Contessa cookbooks.
Author: Lucy M. Long
Publisher: University Press of Kentucky
ISBN: 0813143780
Category : Travel
Languages : en
Pages : 520
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Book Description
“Well-researched and original” essays on the intersection between food and adventure (Publishers Weekly). Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book’s contributors examine the many intersections of food, culture, and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argue that the sensory experience of eating provides people with a unique means of communication—whether they’re trying out a new kind of ethnic restaurant in their own town or the native cuisine of a place far from home. Editor Lucy Long explains how and why interest in foreign food is expanding tastes and leading to commercial profit in America, but the book also shows how tourism combines personal experiences with cultural and social attitudes toward food and the circumstances that allow for adventurous eating. “Contributors to the book are widely recognized food experts who encourage readers to venture outside the comforts of home and embark on new eating experiences.” —Lexington Herald-Leader
