Burgoo, Barbecue, and Bourbon: A Kentucky Culinary Trinity
|Not Yet Published||cloth||$27.95||978-0-8131-6988-0|
|Not Yet Published||epub||$27.95||978-0-8131-6989-7|
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.
Albert W. A. Schmid is the director of Culinary Arts and Hospitality Management at Guilford Technical Community College in Jamestown, North Carolina, and is the former director of the Hotel-Restaurant Management and Hospitality Management Departments at Sullivan University’s National Center for Hospitality Studies in Louisville, Kentucky. He is the author of The Old Fashioned: An Essential Guide to the Original Whiskey Cocktail, The Manhattan Cocktail, the award-winning The Kentucky Bourbon Cookbook, and the award-winning The Beverage Manager’s Guide to Wines, Beers and Spirits.
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
Schmid shines on burgoo and bourbon. Side dishes and breads flesh out the concept. -- Wes Berry, author of The Kentucky Barbecue Book