"A book that will stand as one of the most essential cookbooks in the history of Southern cuisine." Edward Lee, chef and author of the James Beard Award-winner of Buttermilk Graffiti
Bourbon, the first uniquely American distilled spirit, is nearly synonymous with Kentucky, its birthplace. However, it has come a long way since it was first distilled in the late 1700s, and its popularity and refinement have never been greater. At the same time, southern cuisine has evolved to keep up with bourbon's evolution through once unheard-of collaborations between kitchen and bar, a renewed interest in seasonal local ingredients, and the influence of the delicious food traditions of the region's growing migrant populations.
This book distills the spirit and hospitalityboth new and oldof great southern food and drink into ninety accessible recipes designed to help you achieve the ease and elegance of Bourbon Country entertaining in your own home. Arranged by the kind of traditional fare you'd find on a Kentucky tablepickles, vegetables, ancient grains, bounties from the barnyard, bourbon cocktails, and morethese recipes pay homage to the rituals and victuals of yesteryear while embracing the new southern palate and the flavors of modern Kentucky bourbon.
"Farm fresh and artisanal aren't trends in the bluegrass state, but a long-established way of life. Add the resonant ring of the finest American distillationKentucky bourbonas these brilliant chefs do, and you've created magnificence and memories. In fact, the recipes, stories, and photographs here are so fine, you won't want to wait for a horse race, but use this book year 'round." Ronni Lundy, author of the James Beard Award-winner Victuals