Bourbon 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.
SAVOR THE SOUTH--designed to give Dixie's most time-honored ingredients their due" - Garden & Gun
"Purvis provides a belly warming small batch of whiskey facts about Kentucky's greatest export." - Tampa Tribune
"Out to dispel this awful misconception that bourbon is only designed for pre or post dinner discussions. . . [Purvis] takes bourbon from the bar into the kitchen." - Mobile Press-Register
"Kentucky's signature spirit proves itself worthy of a place in the pantry." - Lexington Herald-Leader
"An intoxicating journey through the history of bourbon. . . using [Purvis's] trademark wicked wit and Southern food knowledge to entice your food curiosity as well as your palate." - Creative Loafing Charlotte
"Crisply illuminating." - Kitchen Arts and Letters
"There's nothing wrong with drinking your bourbon with some mint and simple syrup or sipping it straight up, but bourbon adds flavor to cakes and pies, livens up salad dressings, enhances the tang of a meat marinade, and jazzes up a hot dog. So let's think about adding a few more splashes of bourbon to our meals." - Lexington Herald-Leader
"[The] recipes . . . are clearly and concisely written and easy to follow." - Advocate
"A tribute to the spirit of the South." - Wilmington Star-News
"Spirited writing . . . of the South's favorite whiskey." - jeanandersoncooks.com
"Purvis provides a belly warming small batch of whiskey facts about Kentucky's greatest export." - Tampa Tribune
"Out to dispel this awful misconception that bourbon is only designed for pre or post dinner discussions. . . [Purvis] takes bourbon from the bar into the kitchen." - Mobile Press-Register
"Kentucky's signature spirit proves itself worthy of a place in the pantry." - Lexington Herald-Leader
"An intoxicating journey through the history of bourbon. . . using [Purvis's] trademark wicked wit and Southern food knowledge to entice your food curiosity as well as your palate." - Creative Loafing Charlotte
"Crisply illuminating." - Kitchen Arts and Letters
"There's nothing wrong with drinking your bourbon with some mint and simple syrup or sipping it straight up, but bourbon adds flavor to cakes and pies, livens up salad dressings, enhances the tang of a meat marinade, and jazzes up a hot dog. So let's think about adding a few more splashes of bourbon to our meals." - Lexington Herald-Leader
"[The] recipes . . . are clearly and concisely written and easy to follow." - Advocate
"A tribute to the spirit of the South." - Wilmington Star-News
"Spirited writing . . . of the South's favorite whiskey." - jeanandersoncooks.com
Kathleen Purvis is the author of Pecans and Bourbon in the Savor the South series as well as Distilling the South, a travel guide to Southern craft distilleries, all from UNC Press. A longtime journalist and the former food editor of the Charlotte Observer, she is currently a freelance writer in Charlotte. Her work has appeared in numerous publications, including Southern Living, Garden & Gun, Imbibe, and Our State.
| SKU | Unavailable |
| ISBN 13 | 9781469677521 |
| ISBN 10 | 1469677520 |
| Title | Bourbon |
| Author | Kathleen Purvis |
| Series | Savor The South Cookbooks |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | The University of North Carolina Press |
| Year published | 2023-08-31 |
| Number of pages | 112 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |