| Description |
ix, 212 pages : color illustrations, color map ; 27 cm |
| Note |
Includes index. |
|
"New Southern entertaining : 95 recipes and more from a modern Kentucky kitchen" -- cover. |
| Contents |
America's original distilled native spirit -- Juleps, jiggers, and classic bourbon cocktails -- Small bites that make a big impression -- Wouldn't you like to meet the genius who invented brunch? -- Getting pickled (and preserving the best) -- Vegetables: the real winner's circle -- Bourbon country grits, grains, pastas, and breads -- Whistle and fish -- Barnyard bounty -- Sweet endings. |
| Summary |
A tour of Bourbon Country and modern southern entertaining through more than 90 recipes developed by David Danielson - executive chef at Churchill Downs - chief entertaining officer of Brown-Forman" -- Google.com. |
| Subject |
Cooking, American -- Southern style.
|
|
Cooking -- Kentucky.
|
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Cocktails -- Kentucky.
|
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Bourbon whiskey -- Kentucky.
|
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Bourbon whiskey. (OCoLC)fst01920939
|
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Cocktails. (OCoLC)fst00866130
|
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Cooking. (OCoLC)fst01754966
|
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Cooking, American -- Southern style.
(OCoLC)fst01753233
|
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Kentucky. (OCoLC)fst01204494
|
| Genre/Form |
Cookbooks. (OCoLC)fst01752725
|
|
Cookbooks.
|
| Added Author |
Laird, Tim, author.
|
|
Dry, Dan, photographer.
|
| Other Form: |
Online version: Danielson, David. Bourbon country cookbook. Chicago : Surrey Books, 2018 9781572848177 (DLC) 2018000516 |
| ISBN |
9781572842489 (hardcover) |
|
1572842482 (hardcover) |
|
