THE BOURBON COUNTRY COOKBOOK: New Southern Entertaining: 95 Recipes and More from a Modern Kentucky Kitchen
David Danielson, Tim Laird
Agate
May 8, 2018
$29.95/Hardcover
ISBN-13: 978-1572842489
From left: David Danielson, Lori Laird, Tim Laird
David Danielson is the executive chef at Churchill Downs, home of the Kentucky Derby. Danielson has managed and catered numerous momentous events including the Kentucky Derby, the Super Bowl, the PGA Championship, and the Olympics, among others. He was featured in People for the food he served at the 2016 Kentucky Derby.
Tim Laird is an authority on wines and spirits with more than 30 years of experience in the hospitality industry. He is the chief entertaining officer of Brown-Forman, a major producer of fine wines and spirits (including Jack Daniel’s, Woodford Reserve, and Old Forester whiskeys and bourbons) based in Louisville, Kentucky.
Bourbon, the first uniquely American distilled spirit, is nearly synonymous with Kentucky, its birthplace. The state conjures images of lush bluegrass hills punctuated with white fences, rolling green pastures, cold bourbon cocktails sweating in the sun, and hundreds of well-dress racegoers urging their steeds of choice to the finish line—all of which embody the distinctive heritage of the American South.
But bourbon has come a long way since it was first distilled in the late 1700s, and its popularity has never been more widespread.
THE BOURBON COUNTRY COOKBOOK distills the spirit and hospitality —both new and old—of great Southern food and drink into 90 accessible recipes designed to help you achieve the ease and elegance of Bourbon country entertaining in your own home. Arranged by the kinds of fare you’d find on a traditional Kentucky table—pickles, ancient grains, bourbon cocktails, and more—these recipes pay homage to the rituals and victuals of yesteryear while embracing the new Southern palate and the flavors of modern Kentucky bourbon.