Product Description

Baked into breads, simmered in stews, shaken over salads or dribbled in drinks and desserts, a bit of bourbon whiskey makes food taste better. Kentucky cooks have known this for a long time, but, with the increasing popularity of bourbon, a whole new generation of food lovers has discovered many uses for this versatile spirit in the kitchen. Veteran food writer and cookbook author David Domine has put together a collection of original recipes that will help you enjoy bourbon's distinctive flavors in anything from crumpets and cakes to dressings and dumplings, and pilafs and purees. So grab your favorite bottle and get ready to fritter, flambe and fricassee away with the Bluegrass Peasant in Splash of Bourbon, Kentucky's Spirit. (edited by author)

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Product Details

• Amazon Sales Rank: #142097 in Books
• Published on: 2010-03-06
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 144 pages

Review
David Domine creates a fun, spirited romance between bourbon and food. 

--Sharon Thompson, food writer for the Lexington Herald-Leader and author of Flavors of Kentucky, and Recipes From a Kentucky Blackberry Patch (added by author)

As usual, Kentucky's chef extraordinaire has prepared a feast for the eyes as well as the stomach, with full-color photographs gracing almost every page of recipes and commentary.

--Wade Hall, the Courier-Journal, May 1, 2010 (added by author)

About the Author
David Domine has authored a number of books, including Adventures in New Kentucky Cooking with the Bluegrass Peasant and the bestselling Ghosts of Old Louisville series, also published by McClanahan Publishing House. He lives in Louisville, where his current projects include a coffee table cookbook entitled A Feast for the Eyes: Recipes from America's Grandest Victorian Neighborhood. (edited by author)

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Customer Reviews

A MUST FOR ALL BOURBON FANS
With the publication of SPLASH OF BOURBON, KENTUCKY'S SPIRIT David Domine has made himself the authority on all things related to bourbon cookery. Not only does he provide valuable insight into how cooks and chefs can incorporate bourbon in the kitchen, but he also includes interesting information about the history of bourbon and the distilleries still operating in Kentucky today. Throughout the book, tons of beautiful color photographs add an extra special touch, illustrating Domine's mastery as a chef.

While many people have used bourbon when baking cakes and desserts, Domine shows you can use bourbon whiskey in soups, salads, appetizers, breads, main courses and side dishes as well. Especially intriguing recipes for me were the stuffed mustard greens and the turnip green fried chicken. In both cases, hot bourbon is used to wilt the greens. For the chicken, the greens are wrapped around the chicken piece before coating and frying, and for the stuffed mustard greens, they are wrapped around a ground meat and rice filling and baked in the oven, something akin to stuffed cabbage leaves.

For dinner the other night, I made the stuffed mustard greens as the main course and followed it with a wonderful salad from the book: mache with sliced potatoes and sweet corn vinaigrette. Given that corn is the primary ingredient in bourbon, it makes perfect sense to use it as an accompanying ingredient in this easy dressing. With about the same consistency as creamed corn, it is a savory creation that plays nicely off the subtle notes of the bourbon used. To start the meal, we had a quiche-like hot brown tart. The hot brown, as I learned, is a sandwich of turkey, bacon, tomato and mornay sauce made popular at the famous Brown Hotel in the 1920s; in this spin-off Domine bakes cream, eggs, bourbon, turkey, bacon, tomatoes and parmesan cheese in a pastry shell for a decadent starter, main course or breakfast/brunch item that will knock your socks off. For dessert, I made the ginger bourbon lace cookies filled with sweetened whipped cream and fresh berries. All in all, it was a memorable meal and my wife and daughts are already asking for the next installment.

SPLASH OF BOURBON is sure to become an American classic, and I highly recommend it to all. Even if you don't like to cook, it's a great read that will make your mouth water.

The Best Bourbon Cookbook
I ordered this book and received it several days ago. What a perfect addition to the library of any self-respecting whisky connoisseur. The photos are stunning, colourful and visually enticing, the recipes are unique and very easy to prepare, and the information about bourbon in general is useful and interesting. I have prepared several recipes already - bourbon bleu cheese scalloped potatoes, bourbonnaised filet mignon, wild turkey crumpets - and they came out wonderfully. When I can get my hands on some "greens" (hard to come by in England, I'm afraid) I plan on feasting on the stuffed mustard greens and the turnip green slaw. All in all, this book is a valuable resource to those in both the culinary field and the world of spirits. I highly recommend it to all. It makes you want to visit Kentucky and learn more about this great American spirit.

A book every American cook should have
Finally - a cookbook devoted entirely to America's native Spirit, which uses a wide variety of bourbon brands and includes useful information about the stops along the Kentucky Bourbon Trail. Splash of Bourbon, Kentucky's Spirit features 70 recipes that show that this versatile spirit can be used in a wealth of preparations, from breads and soups, to desserts, starters, sides, main dishes and even salads. As a bonus, each recipe is illustrated with beautiful color photography so the reader knows what the dish should look like in the end. It's true that you eat with your eyes first, and this book is a feast. Highly recommened to bourbon aficionados and those into American regional cooking. Domine is also the author of Adventures in New Kentucky Cooking with The Bluegrass Peasant