The Bourbon Country Cookbook: New Southern Entertaining
Bourbon, the first uniquely American distilled spirit, is nearlysynonymous with Kentucky, its birthplace. The region conjuresimages of verdant hills of bluegrass, rolling pastures punctuatedlike an intricate quilt with horse farms' defining white fences,cold bourbon cocktails sweating in the sun, and hundreds ofwell-dressed racegoers urging their steeds of choice to the finishline-all culminating into one distinctive southern heritage.However, bourbon has come a long way since it was first distilledin the late 1700s, and its popularity and refinement have neverbeen greater. At the same time, southern cuisine has evolved tokeep up with bourbon's evolution through once unheard-ofcollaborations between kitchen and bar, a renewed interest inseasonal local ingredients, and the influence of the delicious foodtraditions of the region's growing migrant populations. This bookdistills the spirit and hospitality-both new and old-of greatsouthern food and drink into 90 accessible recipes designed to helpyou achieve the ease and elegance of Bourbon Country entertainingin your own home. Arranged by the kind of traditional fare you'dfind on a Kentucky table-pickles, vegetables, ancient grains,bounties from the barnyard, bourbon cocktails, and more-theserecipes pay homage to the rituals and victuals of yesteryear whileembracing the new southern palate and the flavors of modernKentucky bourbon.