Bourbon

a Savor the South® cookbook

Nonfiction, Food & Drink, Beverages, Wine & Spirits, International, USA
Cover of the book Bourbon by Kathleen Purvis, The University of North Carolina Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Kathleen Purvis ISBN: 9781469610849
Publisher: The University of North Carolina Press Publication: September 9, 2013
Imprint: The University of North Carolina Press Language: English
Author: Kathleen Purvis
ISBN: 9781469610849
Publisher: The University of North Carolina Press
Publication: September 9, 2013
Imprint: The University of North Carolina Press
Language: English

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?

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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?

More books from The University of North Carolina Press

Cover of the book The Book of Salsa by Kathleen Purvis
Cover of the book Make Room for Daddy by Kathleen Purvis
Cover of the book Sold American by Kathleen Purvis
Cover of the book Conflicting Missions by Kathleen Purvis
Cover of the book Mama Dip's Family Cookbook by Kathleen Purvis
Cover of the book Princess Noire by Kathleen Purvis
Cover of the book Navigating Failure by Kathleen Purvis
Cover of the book Somerset Homecoming by Kathleen Purvis
Cover of the book To Right These Wrongs by Kathleen Purvis
Cover of the book Remembering the Past in Contemporary African American Fiction by Kathleen Purvis
Cover of the book Practical Liberators by Kathleen Purvis
Cover of the book Eisenhower and the Mass Media by Kathleen Purvis
Cover of the book Born to Be Wild by Kathleen Purvis
Cover of the book From Belloc to Churchill by Kathleen Purvis
Cover of the book Caribbean Exchanges by Kathleen Purvis
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy