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Burgoo, Barbecue, and Bourbon

Burgoo, Barbecue, and Bourbon

A Kentucky Culinary Trinity

by Albert W. A. Schmid

Photographs by Jessica Ebelhar

Foreword by Loreal "Butcher Babe" Gavin

Published by: The University Press of Kentucky

Imprint: The University Press of Kentucky

Sales Date: 10/26/2021

200 Pages, 5.50 x 8.50 in, 19 b&w halftones

Paperback
9780813154060
Published: October 2021

$19.95 TD

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Hardcover
9780813169880
Published: June 2017

$27.95 TD

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Description
Contents
Authors
Praise

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.

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

Albert W. A. Schmid is chef and instructor at Keiser University. He is the former director of Culinary Arts and Hospitality Management at Guilford Technical Community College, and is the former director of the Hotel-Restaurant Management and Hospitality Management Departments at Sullivan University's National Center for Hospitality Studies. He is the author of The Old Fashioned: An Essential Guide to the Original Whiskey Cocktail, The Manhattan Cocktail: A Modern Guide to the Whiskey Classic, the award-winning The Kentucky Bourbon Cookbook, and coauthor of 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

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

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.
~The Alcohol Professor

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Burgoo, Barbecue, and Bourbon

A Kentucky Culinary Trinity

Burgoo, Barbecue, and Bourbon

A Kentucky Culinary Trinity

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