Bourbon: a Savor the South cookbook

Savor the South Cookbooks

by Kathleen Purvis

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?

Genres: Cookbooks

112 pages, Hardcover

First published September 9, 2013

Reviews

[Stephen · Rating 4 out of 5]

Some folks aver that bourbon is distilled only in Kentucky (named after Bourbon County in that state) while others argue that authentic bourbon may be made anywhere in the United States (named after Bourbon Street in New Orleans). All agree that it is a whiskey made from not less than 51% corn mash to which malt and rye are added and that it is aged in new, charred-oak barrels. Kathleen Purvis details the history of the whiskey, of how it is made, and of the science and technology which underlies old craft. She sets forth a variety of drink recipes -- classic (Manhattan, Mint Julep, Old Fashioned and Whiskey Sour) and modern (bourbon slush, smoked bourbon). This is followed by lots of recipes for appetizers, mains and desserts (the salted bourbon caramels sound immoral). Kathleen Purvis is a newspaper writer and editor for The Charlotte Observer, a member of the James Beard Foundation and its awards committee for many years. She is also funny as a one-legged duck swimming in a circle and good lookin', to boot. She is my friend of mine but I paid for this book with my own money.

[Patrick Pope · Rating 5 out of 5]

Great! Many wonderful recipes for drinking and cooking (appetizers, main dishes and sides, and, of course deserts). Mixed in is Bourbon history, trivia, how it’s made and why it’s different from other whiskeys. Very entertaining even if you don’t cook (or drink).

[Monica · Rating 2 out of 5]

No visuals made this a catch and release book. Wish to try Classic Mint Julep p.25 and the Chocolate-Nut Bourban Balls p.72.

[Anne]

Another great introductory chapter as I have come to expect from this series. More than just cocktails, also appetizers, mains and sides and sweets