Chef Albert Schmid gathers more than fifty recipes built around Kentucky’s signature spirit, from a classic Manhattan to Bourbon-Pecan Crème Brûlée, organized by season and illustrated with color photos throughout.
Beyond the recipes, the book is threaded with bourbon lore, Kentucky history, and personal anecdotes, making the case that the state’s famous export belongs in the kitchen as much as the glass.
Published 2010
168 pages
$17.00