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Bourbon : a Savor the South® Cookbook

Author: Kathleen Purvis
Publisher: Chapel Hill, NC : The University of North Carolina Press, 2013.
Series: North Carolina History & Culture anthology.; NC LIVE module.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
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  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Purvis, Kathleen.
Bourbon : a Savor the South® cookbook.
Chapel Hill : The University of North Carolina Press, ©2013
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Kathleen Purvis
ISBN: 9781469610849 1469610841
OCLC Number: 894938558
Notes: Original document: Book.
Description: 1 online resource (2 pages).
Contents: Cover Page; Bourbon: A Savor the South Cookbook; Copyright Page; Dedication; Contents; Introduction: The Legend, Lore, and History of Bourbon; Bourbon Cocktails and Other Imbibe-ables; Smoked Bourbon; Bacon Bourbon; Old-Fashioned; Manhattan; Classic Mint Julep; Mint Julep Tea; Bourbon and Burn; Sazerac; Rhythm and Soul; Seelbach Cocktail; Whiskey Sour; John Collins; Westfield Road Bourbon Slush; Frozen Mint Julep; Hot Toddy; Yes, Real Eggnog; Appetizers; Bourbon-Chicken Liver Pâté; Bourbon Dogs; Bourbon Pimento Cheese; Bourbon Shrimp Paste; Bleu-Bourbon Spread; Tipsy Jezebel Sauce. Rebecca Sauce with StrawberriesMain Dishes and Sides; Bourbon Benedict; Bourbon Chicken Stroganoff; Beer and Bourbon Beef Stew; Pork Tenderloin with Mango-Bourbon Sauce; Bourbon-Ginger Grilled Pork Tenderloin; Bourbon-Glazed Salmon; Bourbon-Marinated Flank Steak; Spicy Bourbon Chicken Thighs; Honey-Bourbon Chicken Wings; Bourbon Baked Beans; Bourbon-Glazed Carrots; Bourbon-Pecan Sweet Potatoes; Bourbon Peaches; Bourbon Barbecue Sauce; Desserts and Other Sweet Things; Chocolate-Nut Bourbon Balls; Pecan Bourbon Balls; Orange-Coconut Bourbon Balls; Kentucky Colonels; Salted Bourbon Caramels. Butter-Bourbon PuddingBourbon-Coffee Brûlée; Bourbon-Butterscotch Sauce; Bourbon-Pecan Pie; Bourbon-Fudge Pie; Eugene Walter's Coffee Break Pie; Bourbon Cream Topping; Orange-Bourbon Bundt Cake; Sean Brock's Bourbon-Apple Stack Cake; Apple Butter; Lane Cake; Maple-Bourbon Ice Cream; Acknowledgments; Index.
Series Title: North Carolina History & Culture anthology.; NC LIVE module.
Responsibility: Kathleen Purvis.

Abstract:

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?

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