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Author: Albert W.A. Schmid Publisher: University Press of Kentucky ISBN: 0813139562 Category : Cooking Languages : en Pages : 164
Book Description
Recipes with spirit for every meal and every season: “A great resource and an essential for unlocking the flavors of bourbon in the kitchen.” ―Tucson Citizen Once thought to be only the tipple of southern gentlemen and the companion of confederate roughnecks, bourbon has gained a steady resurgence in popularity over the years with an ever-expanding and diverse audience. A beverage distilled almost exclusively in Kentucky, bourbon has attained prominence and appreciation for its complexity, history, and tradition. In The Kentucky Bourbon Cookbook, Albert Schmid provides readers with the best recipes using the famous spirit of the Bluegrass. From classic Kentucky cocktails such as the Mint Julep, to bourbon-inspired desserts such as Bourbon-Pecan Crème Brulée with Chocolate Sauce, and more savory fare such as Steaks with Bourbon Ginger Sauce, this book supplies recipes for every course. Schmid uses the four distinct seasons of the Bluegrass State to guide you through this rich collection of bourbon dishes and color photographs. In many ways a lesson on the flavor profiles that pair with and improve the flavor of bourbon, this book can be used by the home cook and the professional chef alike for inspiration to create new dishes—and also recounts bourbon lore, food traditions, and Kentucky history, for a full appreciation of America's native spirit. “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
Author: Albert W.A. Schmid Publisher: University Press of Kentucky ISBN: 0813139562 Category : Cooking Languages : en Pages : 164
Book Description
Recipes with spirit for every meal and every season: “A great resource and an essential for unlocking the flavors of bourbon in the kitchen.” ―Tucson Citizen Once thought to be only the tipple of southern gentlemen and the companion of confederate roughnecks, bourbon has gained a steady resurgence in popularity over the years with an ever-expanding and diverse audience. A beverage distilled almost exclusively in Kentucky, bourbon has attained prominence and appreciation for its complexity, history, and tradition. In The Kentucky Bourbon Cookbook, Albert Schmid provides readers with the best recipes using the famous spirit of the Bluegrass. From classic Kentucky cocktails such as the Mint Julep, to bourbon-inspired desserts such as Bourbon-Pecan Crème Brulée with Chocolate Sauce, and more savory fare such as Steaks with Bourbon Ginger Sauce, this book supplies recipes for every course. Schmid uses the four distinct seasons of the Bluegrass State to guide you through this rich collection of bourbon dishes and color photographs. In many ways a lesson on the flavor profiles that pair with and improve the flavor of bourbon, this book can be used by the home cook and the professional chef alike for inspiration to create new dishes—and also recounts bourbon lore, food traditions, and Kentucky history, for a full appreciation of America's native spirit. “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
Author: John van Willigen Publisher: University Press of Kentucky ISBN: 0813146909 Category : History Languages : en Pages : 294
Book Description
A Southern historian combs through Kentucky cookbooks from the mid-nineteenth century through the twentieth to reveal a fascinating cultural narrative. In Kentucky's Cookbook Heritage, John van Willigen explores the Bluegrass State's cultural and culinary history, through the rich material found in regional cookbooks. He begins in 1839, with Lettice Bryan's The Kentucky Housewife, which includes pre-Civil War recipes intended for use by a household staff instead of an individual cook, along with instructions for serving the family. Van Willigen also shares the story of the original Aunt Jemima—the advertising persona of Nancy Green, born in Montgomery County, Kentucky—who was one of many African American voices in Kentucky culinary history. Kentucky's Cookbook Heritage is a journey through the history of the commonwealth, showcasing the shifting attitudes and innovations of the times. Analyzing the historical importance of a wide range of publications, from the nonprofit and charity cookbooks that flourished at the end of the twentieth century to the contemporary cookbook that emphasizes local ingredients, van Willigen provides a valuable perspective on the state's social history.
Author: Junior League of Louisville Publisher: Junior League of Louisville ISBN: 9780961333010 Category : Art, American Languages : en Pages : 0
Book Description
"Features over 230 delicious recipes submitted by JLL members, their family and friends, and local chefs and restaurants. The cookbook includes cooking and entertainment tips and facts, a wine guide, beautiful pictures depicting Kentucky's treasures from noted local photographers, and excerpts from well-known Kentucky authors such as Dr. Thomas Clark, Sena Jeter Naslund, Sarah Fritschner, Bobbie Ann Mason, Camille Glenn, Guy Davenport, Wendell Berry, Frederick Smock, and Richard Taylor. Splendor in the Bluegrass was designed by Julius Friedman and includes Kentucky scenic photography by Dan Dry and color food photography of recipes in the cookbook."--publisher.
Author: Wynelle Deese Publisher: Arcadia Publishing ISBN: 9780738505657 Category : History Languages : en Pages : 148
Book Description
Within these pages are vintage postcards, created between 1900 and 1950, that depict an area known across the country as Kentucky's Bluegrass. From its horse farms to its military forts and river commerce, this seventeen county region exemplifies the spirit and pride of Kentucky, and the images preserved on these postcards bring the history of this unique area to life.
Author: Marc R. Matrana Publisher: Univ. Press of Mississippi ISBN: 1496817648 Category : History Languages : en Pages : 800
Book Description
Few things evoke thoughts and memories of the past more than a house from a bygone era, and few places are identified and symbolized more by historic dwellings than the American South. Plantation houses built with columned porticos and wide porches, stout chimneys, large rooms, and sweeping staircases survive as legacies of both a storied and troubled past. These homes are at the heart of a complex web of human relationships that have shaped the social and cultural heritage of the region for generations. Despite their commanding appearance, the region's plantation houses have proven to be fragile relics of history, vulnerable to decay, neglect, and loss. Today, only a small percentage of the South's antebellum treasures survive. In Southern Splendor: Saving Architectural Treasures of the Old South, historians Marc R. Matrana, Robin S. Lattimore, and Michael W. Kitchens explore almost fifty houses built before the Civil War that have been authentically restored or preserved. Methodically examined are restoration efforts that preserve not only homes and other structures, but also the stories of those living in or occupying those homes. The authors discuss the challenges facing specific plantation homes and their preservation. Featuring over 275 stunning photographs, as well as dozens of firsthand accounts and interviews with those involved in the preservation of these historic properties, Southern Splendor describes the leading role the South has played, since the nineteenth century, in the historic preservation movement in this country.
Author: Joy Perrine Publisher: University Press of Kentucky ISBN: 0813168090 Category : Cooking Languages : en Pages : 158
Book Description
The authors of the bestselling The Kentucky Bourbon Cocktail Book serve up “more unique and unorthodox flavor pairings” (The Dallas Morning News). Ninety-five percent of the world’s bourbon whiskey is produced in Kentucky, and the drink is as distinctive to the state as Thoroughbred horses and Bluegrass music. As America’s native spirit enjoys booming popularity worldwide, award-winning bartender Joy Perrine and celebrated restaurant critic and drinks writer Susan Reigler return to offer new recipes that will delight both the cocktail novice and the seasoned connoisseur. Following up on their bestselling The Kentucky Bourbon Cocktail Book, the duo returns with more reasons to appreciate bourbon whiskey. This mouthwatering volume features more than fifty delicious new concoctions—including variations on classics such as the Old Fashioned and the Manhattan—and even adds a splash of Kentucky flavor to mojitos, sangria, lemonade, and coffee. It also serves up recipes from leading bartenders, prizewinning drinks from cocktail competitions, and a bourbon-inspired buffet featuring edibles that will be a feast for aficionados. The useful bourbon glossary and bibliography will appeal to professional or at-home bartenders eager to experiment, invent, and savor their own recipes. “Perrine and Reigler’s use of specialized and craft products answers the need for information regarding craft drink creation. Perrine and Reigler have doubled down on this must have bourbon cocktail book; sharing their own recipes and those of award-winning bartenders.” —Albert W. A. Schmid, author of How to Drink Like a Royal
Author: Mary E. Wharton Publisher: University Press of Kentucky ISBN: 081318679X Category : Social Science Languages : en Pages : 638
Book Description
The Inner Bluegrass Region of Kentucky is a shining jewel of geography—synonymous in the minds of many with the state of Kentucky. It is unique in many respects: the character of its land, its native vegetation, and its indigenous animal life. The way of life developed by its human inhabitants over the past two hundred years, especially its focus on the Thoroughbred horse, is also unique. The interaction of these two forces—natural and human—is the focus for this important work. The book includes color plates of representative plant and animal species and typical habitats. The annotated lists of 474 animal and nearly 1,200 plant species describe habitat, frequency, and distribution. Bluegrass Land and Life is a book that will delight all who share an interest in the Bluegrass region's past and present and a concern for its future.
Author: Albert W.A. Schmid
Author: Albert W.A. Schmid
Author: John van Willigen
Author: Junior League of Louisville
Author: Wynelle Deese
Author: Marc R. Matrana
Author: Josiah Henry Combs
Author: Don Edwards
Author: Joy Perrine
Author: Mary E. Wharton
Author: