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Burgoo, Barbecue, and Bourbon : A Kentucky Culinary Trinity by Albert W. A. Schmid (2017, Hardcover)

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Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Often you'll find this dish paired with one of the Commonwealth's other favorite exports, bourbon, and the state's distinctive barbecue.

About this product

Product Identifiers

PublisherUniversity Press of Kentucky

ISBN-100813169887

ISBN-139780813169880

eBay Product ID (ePID)229024385

Product Key Features

Book TitleBurgoo, Barbecue, and Bourbon : a Kentucky Culinary Trinity

Number of Pages200 Pages

LanguageEnglish

TopicCourses & Dishes / Soups & Stews, Methods / Barbecue & Grilling, Regional & Ethnic / American / Southern States

Publication Year2017

IllustratorYes

GenreCooking

AuthorAlbert W. A. Schmid

FormatHardcover

Dimensions

Item Weight12.8 Oz

Item Length8.5 in

Item Width5.5 in

Additional Product Features

Intended AudienceTrade

LCCN2017-010804

Reviews"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, 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., 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., "Schmid shines on burgoo and bourbon. Side dishes and breads flesh out the concept." -- Wes Berry, author of The Kentucky Barbecue Book, The book mixes fascinating facts with primitive and contemporary recipes for those who like both the 'how' and the 'why.' It's truly a well-balanced, piping-hot masterpiece prepared by a chef who wants to share his passion for the bluegrass state with the world., "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

Dewey Edition23

Photographed byEbelhar, Jessica

Dewey Decimal641.76

Table Of ContentForeword Preface 1. Burgoo 2. Barbecue 3. Sides 4. Bread 5. Bourbon 6. Desserts Acknowledgements Notes Bibliography Index

SynopsisAward-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., 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" and one "beast of the field," plus 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 and Half Moon Fried Pies. 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., 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., 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 and Half Moon Fried Pies. 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.

LC Classification NumberTX840.B3S278 2017