Bourbon

Bourbon
By:Fred Thompson
Published on 2010-01-17 by Harvard Common Press



Bourbon’s popularity derives from its folklore nearly as much as from its flavor. Fred Thompson is a food writer who adores this venerable drink, and his Bourbon: 50 Rousing Recipes for a Classic American Spirit lays it all out—the history, the legends, the recipes, plus helpful tips and tricks, all accompanied by stunning four-color photos. Recipes include classics (Manhattan, Ward 8), new favorites (Lynchburg Lemonade, Bourbon Chocolate Martini), hot or cool concoctions (Hot Chocolate “Nog,” Lemon Cooler), and drinks for a crowd (Whiskey Sour Punch, Mint Julep Sparkler). There’s even a chapter featuring delicious ways to cook with bourbon, with dishes such as Salmon with Bourbon Glaze and Fred’s Bourbon Balls. Straight up, mixed in a cocktail, poured in a punch, or whipped into a recipe—however you enjoy it, bourbon is an old favorite that’s new again.

This Book was ranked at 19 by Google Books for keyword Cookbooks, Food Wine.

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Book which was published by Harvard Common Press since 2010-01-17 have ISBNs, ISBN 13 Code is 9781558327696 and ISBN 10 Code is 155832769X

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