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Bourbon: 50 Rousing Recipes for a Classic American Spirit
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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. 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. His career has taken him to the North, but Thompson remains true to his Southern roots, holding fast to his accent and love of all things Southern - especially food.
Thompson trained at the Culinary Institute of America and became involved in print and television advertising before starting his own catering business in Raleigh, which he ran from to Today, Thompson works as a freelance food stylist, cooking instructor, and food, wine, and travel writer, and runs his own product- and recipe-development business. Thompson publishes Edible Piedmont magazine, which focuses on food in the Piedmont area of North Carolina, with his wife, Belinda Ellis, who serves as the magazine's editor.
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Sip it and say there is no solace for the soul, no tonic for the body like old Bourbon whiskey. Or enter your phone number, customer service of fado Password must be at least 6 characters , is not allowed longer than 30 characters, including numbers and letters.
- Cocktail Culture.
- BOURBON: 50 ROUSING RECIPES FOR A CLASSIC AMERICAN SPIRIT.
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