Burgoo, Barbecue, and Bourbon

A Kentucky Culinary Trinity

Burgoo, Barbecue, and Bourbon
Albert W A Schmid, Jessica Ebelhar, Loreal Butcher Babe Gavin
RRP:
NZ$ 48.99
Our Price:
NZ$ 46.54
Paperback
h216 x 140mm - 200pg
26 Oct 2021 US
International import eta 7-19 days
9780813154060
Out Of Stock
Currently no stock in-store, stock is sourced to your order
Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat - usually smoked - from at least one "bird of the air," at least one "beast of the field," and as many vegetables as the cook wants to add. Often you' ll find this dish paired with one of the Commonwealth' s other favorite exports, bourbon, and the state' s distinctive barbecue. Award-winning author and chef Albert W. A. Schmid serves up a feast for readers in Burgoo, Barbecue, and Bourbon, sharing recipes and lore surrounding these storied culinary traditions. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today and uncovers many lost recipes, such as Mush Biscuits, Kentucky Tombstone Pudding, and the Original Kentucky Whiskey Cake. He also highlights classic bourbon drinks that pair well with burgoo and barbecue, including Moon Glow, Bourbaree, and the Hot Tom and Jerry. Featuring cuisine from the early American frontier to the present day, this entertaining book is filled with fascinating tidbits and innovative recipes for the modern cook.
"Albert W. A. Schmid is the Dean of Kentucky Cuisine. His meticulous, and thoroughly accessible, scholarship about Kentucky' s historic and contemporary foodways is unparalleled. Burgoo, Barbecue, and Bourbon should be in every library devoted to American cooking and food history. " -- Susan Reigler, author of Kentucky Bourbon Country: The Essential Travel Guide and Kentucky Sweet & Savory "Schmid shines on burgoo and bourbon. Side dishes and breads flesh out the concept. " -- Wes Berry, author of The Kentucky Barbecue Book "Whether you' re in the mood for a drink before dinner, a new side to spice up an old stand-by dish or looking to put on a fully Kentucky dinner party from start to finish, Burgoo, Barbecue & Bourbon has you covered. It' s an outstanding example of how culture and cuisine come together to define a region and the importance of one to the other. This makes it more than just a cookbook, but rather a slice of Kentucky' s history and maybe just a pinch of the state' s culinary future. " -- Bowling Green Daily News
Albert Schmid has worked as an executive chef and currently teaches at Sullivan University' s National Center for Hospitality Studies. He lives in Louisville, Kentucky and is the author of The Hospitality Manager' s Guide to Wines, Beers and Spirits, which is now in its second edition.
Status: No local stock, title imported to order
ISBN-13: 9780813154060
Published: 26 Oct 2021
Published In: United States
Imprint: University Press of Kentucky
Publisher: University Press of Kentucky
Format: Paperback
Height: 216mm
Width: 140mm
Pages: 200

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