112 pp., 5.5 x 8.5, index, 54 recipes
Savor the South Cookbooks
a Savor the South® cookbook
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, entrées, side dishes, and desserts.
From Classic Mint Julep to Bourbon-Ginger Grilled Pork Tenderloin to Pecan Bourbon Balls to Bourbon-Chicken Liver Pâté, 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?
"SAVOR THE SOUTH--designed to give Dixie’s most time-honored ingredients their due."
--Garden & Gun
"Purvis provides a belly warming small batch of whiskey facts about Kentucky's greatest export."
"Out to dispel this awful misconception that bourbon is only designed for pre or post dinner discussions. . . [Purvis] takes bourbon from the bar into the kitchen."
"Kentucky's signature spirit proves itself worthy of a place in the pantry."
"An intoxicating journey through the history of bourbon. . . using [Purvis's] trademark wicked wit and Southern food knowledge to entice your food curiosity as well as your palate."
--Creative Loafing Charlotte
--Kitchen Arts and Letters
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