For bourbon to be original and high quality, it has to be made in the United States and aged for at least two years in new American oak barrels that are charred on the inside. The author Kathleen Purvis explores the history, mythology, and culinary star power of this quintessential southern liquor. She reports on the science and love behind the liquor’s long, careful production. The cookbook includes both classic and new, cutting-edge cocktail recipes, for any kind of occasion…but it also includes recipes where bourbon is added to appetizers, entrees, side dishes, and even desserts.
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