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?