Bourbon must be made in America, aged at least two years in charred new oak barrels — and, as Kathleen Purvis shows, it belongs in more than just a glass. This spirited little cookbook explores the history and mythology of Kentucky’s signature spirit, reporting straight from the source on the science and love behind its production.
The 54 recipes range from a classic mint julep to bourbon-ginger grilled pork tenderloin, pecan bourbon balls, and bourbon-chicken liver pate, all delivered with Purvis’s wicked sense of humor. It’s a fun, flavorful ode to bourbon as an ingredient, not just a drink.
Published 2013
112 pages
$16.05