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Bourbon: 50 Rousing Recipes for a Classic American Spirit
Bourbon's popularity derives from its folklore nearly as much as from its flavor. Fred Thompson is a food writer who adores this venerable drink, and his Bourbon: 50 Rousing Recipes for a Classic American Spirit lays it all out - the history, the legends, the recipes, plus helpful tips and tricks, all accompanied by stunning four-color photos. Recipes include classics (Manhattan, Ward 8), new favorites (Lynchburg Lemonade, Bourbon Chocolate Martini), hot or cool concoctions (Hot Chocolate "Nog," Lemon Cooler), and drinks for a crowd (Whiskey Sour Punch, Mint Julep Sparkler). There's even a chapter featuring delicious ways to cook with bourbon, with dishes such as Salmon with Bourbon Glaze and Fred's Bourbon Balls. Straight up, mixed in a cocktail, poured in a punch, or whipped into a recipe - however you enjoy it, bourbon is an old favorite that's new again.
96 pages, Hardcover
First published January 1, 2009
13 people want to read
About the author
Fred Thompson
116 books2 followersFred Thompson is a chef and food author from Raleigh, North Carolina.
Librarian’s note: There is more than one author in the Goodreads database with this name.
Librarian’s note: There is more than one author in the Goodreads database with this name.
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Displaying 1 - 6 of 6 reviews
September 6, 2019
If you enjoy bourbon you should have this book. At a minimum you need to read it. If you more recently decided to like scotch, skip it. Unless you have friends that enjoy bourbon then you should read it so you know how to mix good drinks for them. ; )
February 20, 2014
Cheers!
This book is a collection of about 50 recipes that showcase the unique flavor of bourbon and Tennessee whiskey. The author prepares the user well with a little bit of history, traditions, and a wealth of information for traditional consumers, newcomers and connoisseurs.
The recipes are described in six chapters including one chapter on "edible bourbon" where bourbon is used in the preparation of a dessert. In the "classics" chapter, the author describes the recipes for several drinks, and I found Manhattan, Cajun Comfort, and Bourbon Russian was interesting. Dry Manhattan with Jack Daniels was great; I used a dash of orange juice instead of cherry juice. The Cajun Comfort with hot sauce goes very well with Jambalaya. I used the Cheesecake factory recipe for the shrimp-chicken Jambalaya, and this drink was awesome. Bourbon Russian with cream, chocolate shavings is great to finish off a five course meal.
In the "piping hot and icy" section the recipe for "bourbon coffee" makes a great drink; the flavor of this drink is affected by the quality and quantity of the coffee you use. I recommend freshly ground coffee you normally use for your coffee. The "Tea and bourbon highball" is another drink that can be prepared in large quantity for a group. In the "edible bourbon" section, the author has two excellent recipes for "Fred's bourbon balls" and the "Horse Race Pie." Both are delicious, I recommend using one large egg (instead of two) and increasing the bourbon to six tablespoons (instead of three) for the Horse race pie.
This book is a collection of about 50 recipes that showcase the unique flavor of bourbon and Tennessee whiskey. The author prepares the user well with a little bit of history, traditions, and a wealth of information for traditional consumers, newcomers and connoisseurs.
The recipes are described in six chapters including one chapter on "edible bourbon" where bourbon is used in the preparation of a dessert. In the "classics" chapter, the author describes the recipes for several drinks, and I found Manhattan, Cajun Comfort, and Bourbon Russian was interesting. Dry Manhattan with Jack Daniels was great; I used a dash of orange juice instead of cherry juice. The Cajun Comfort with hot sauce goes very well with Jambalaya. I used the Cheesecake factory recipe for the shrimp-chicken Jambalaya, and this drink was awesome. Bourbon Russian with cream, chocolate shavings is great to finish off a five course meal.
In the "piping hot and icy" section the recipe for "bourbon coffee" makes a great drink; the flavor of this drink is affected by the quality and quantity of the coffee you use. I recommend freshly ground coffee you normally use for your coffee. The "Tea and bourbon highball" is another drink that can be prepared in large quantity for a group. In the "edible bourbon" section, the author has two excellent recipes for "Fred's bourbon balls" and the "Horse Race Pie." Both are delicious, I recommend using one large egg (instead of two) and increasing the bourbon to six tablespoons (instead of three) for the Horse race pie.
April 27, 2012
Tried Several of these and they were spot on
I'm not a "cookbook" kind of guy. However, I do appreciate in moderation a good bourbon and until picking up this book I didn't fully appreciate how many good options there are with this spirit. As a thematic book it opens with an easy to read and informative background on the history of Bourbon and Tennessee Whiskey and what makes it unique when compared wit other forms of whiskey. It's a true American original and recognized and valued internationally.
In addition, without being pedantic, it does a good job of teaching how to properly prepare drinks explaining the techniques that many other drink guides may take for granted are understood by those using their guide.
In particular, however, the real bang to this book, for me at least, came in the recipes at the end. My wife is a talented cook and baker and amde several of them. They were delicious. Further with just one minor concern the recipes were easy to follow. The one small exception, and it's minor, but at least one of the recipes calls for toasted walnuts and pecans but doesn't give instructions on how to prepare those.
In particular, Fred's Bourbon balls and That Horse Race Pie were well worth the effort to prepare and enjoy.
This book is worth the price to pick up whether for yourself or as a gift for your favorite Bourbon lover or baker.
4 stars.
bart breen
I'm not a "cookbook" kind of guy. However, I do appreciate in moderation a good bourbon and until picking up this book I didn't fully appreciate how many good options there are with this spirit. As a thematic book it opens with an easy to read and informative background on the history of Bourbon and Tennessee Whiskey and what makes it unique when compared wit other forms of whiskey. It's a true American original and recognized and valued internationally.
In addition, without being pedantic, it does a good job of teaching how to properly prepare drinks explaining the techniques that many other drink guides may take for granted are understood by those using their guide.
In particular, however, the real bang to this book, for me at least, came in the recipes at the end. My wife is a talented cook and baker and amde several of them. They were delicious. Further with just one minor concern the recipes were easy to follow. The one small exception, and it's minor, but at least one of the recipes calls for toasted walnuts and pecans but doesn't give instructions on how to prepare those.
In particular, Fred's Bourbon balls and That Horse Race Pie were well worth the effort to prepare and enjoy.
This book is worth the price to pick up whether for yourself or as a gift for your favorite Bourbon lover or baker.
4 stars.
bart breen
June 12, 2010
For what this is, it looks pretty good. But it isn't what I thought it would be! I'm not a bourbon drinker, so the fact that the recipes referred to in the subtitle are for drinks isn't too appealing to me. I thought it was a book of recipes using bourbon for meals/dishes. My error. . . .
The book begins with a nice introduction to bourbon, including its history and how the product is defined. Bourbon is required to have the following characteristics: it must have at least 51% corn in the grain mixture; it must be distilled at no more than 160 proof; it must be 100% natural; it must be aged in new. American white oak barrels that have had the interior charred by fire. Then, there is a discussion of the basics of bourbon.
Following are several sections on recipes for drinks featuring bourbon. "The Classics" include Old fashioneds, Manhattans, Bourbon Sour, and so on. Following are sections on the use of fruit with bourbon, hot and icy drinks, and bourbon for a crowd.
Alas! The last section, "Edible Bourbon," has only a handful of recipes for dishes. A couple are for desserts, which don't interest me much. The other recipes, though, are kind of interesting: Bourbon brine for turkey or chicken and Salmon with sugar and bourbon glaze.
So, even thought this isn't quite what I expected, it is good fun. . . .
The book begins with a nice introduction to bourbon, including its history and how the product is defined. Bourbon is required to have the following characteristics: it must have at least 51% corn in the grain mixture; it must be distilled at no more than 160 proof; it must be 100% natural; it must be aged in new. American white oak barrels that have had the interior charred by fire. Then, there is a discussion of the basics of bourbon.
Following are several sections on recipes for drinks featuring bourbon. "The Classics" include Old fashioneds, Manhattans, Bourbon Sour, and so on. Following are sections on the use of fruit with bourbon, hot and icy drinks, and bourbon for a crowd.
Alas! The last section, "Edible Bourbon," has only a handful of recipes for dishes. A couple are for desserts, which don't interest me much. The other recipes, though, are kind of interesting: Bourbon brine for turkey or chicken and Salmon with sugar and bourbon glaze.
So, even thought this isn't quite what I expected, it is good fun. . . .
December 7, 2011
Bourbon: 50 Rousing Recipes for a Classic American Spirit brings the best that time, Mother Nature, human skill and a bunch of freshly charred white oak barrels only can bestow on human kind, that being the golden elixir that is truly an American Spirit.
Thompson knows his stuff when it comes to Bourbons, of all manner fair and foul, and his talent and expertise in the subject shines with this thoughtful and highly useful slim text from Harvard Common Press, 2010. His insightful reference material about the history of Bourbon, its manufacture and its proper preparation and service is worth the price alone.
The 50 recipes tucked inside, all repleat with color photos, clear instructions and sourceable ingredients, will make any drinker of Bourbon as happy as old Jacob Beam was when he sold his first barrel. These are not food recipes or notions of how to cook with bourbon (for goodness sakes, why?) rather straight-up, rocks on the side, with parasols in it or mixed with cream versions of classic American cocktails.
Anyone interested in the sublime American spirit can rest assured that Thompson, and Bourbon are both right on the mark.
Edible Notes received a complimentary copy of the book from the author and received no additional compensation for this review.
Thompson knows his stuff when it comes to Bourbons, of all manner fair and foul, and his talent and expertise in the subject shines with this thoughtful and highly useful slim text from Harvard Common Press, 2010. His insightful reference material about the history of Bourbon, its manufacture and its proper preparation and service is worth the price alone.
The 50 recipes tucked inside, all repleat with color photos, clear instructions and sourceable ingredients, will make any drinker of Bourbon as happy as old Jacob Beam was when he sold his first barrel. These are not food recipes or notions of how to cook with bourbon (for goodness sakes, why?) rather straight-up, rocks on the side, with parasols in it or mixed with cream versions of classic American cocktails.
Anyone interested in the sublime American spirit can rest assured that Thompson, and Bourbon are both right on the mark.
Edible Notes received a complimentary copy of the book from the author and received no additional compensation for this review.
February 5, 2010
Fred Thompson's "Bourbon: 50 Rousing Recipes for a Classic American Spirit" is a cute little 'cookbook' full of all things booze. It's useful to keep beside your bar and would make a nice gift.
Thompson begins with the history of bourbon, then covers different types of drink glasses and paraphenalia. Then on to the drinks, where his recipes range from classics to new fads, and a couple that sound like a drunkard's dream. What's that? You don't like to imbibe on an empty stomach? He's got that covered, too, with his 'Edible Bourbon' chapter.
Personally, I'm looking forward to trying the salmon with brown sugar and bourbon glaze, lemon cooler, bourbon cherry bomb, and the mango bourbon sling.
Thompson begins with the history of bourbon, then covers different types of drink glasses and paraphenalia. Then on to the drinks, where his recipes range from classics to new fads, and a couple that sound like a drunkard's dream. What's that? You don't like to imbibe on an empty stomach? He's got that covered, too, with his 'Edible Bourbon' chapter.
Personally, I'm looking forward to trying the salmon with brown sugar and bourbon glaze, lemon cooler, bourbon cherry bomb, and the mango bourbon sling.
Displaying 1 - 6 of 6 reviews