Once relegated to an annual appearance in a Kentucky Derby Mint Julep, bourbon has enjoyed a steady resurgence in popularity to claim a wide international audience.
Ninety-five percent of the world's bourbon whiskey is produced in Kentucky, and the drink is as distinctive to the state as Thoroughbred horses and Bluegrass music.
Alongside other classic cocktails such as the Old Fashioned, the Mint Julep, and the Martini, the Manhattan has been a staple of the sophisticated bar scene since the late nineteenth century.
American tavern owners caused a sensation in the late eighteenth century when they mixed sugar, water, bitters, and whiskey and served the drink with rooster feather stirrers.
A seasonal food journey with native Kentuckian Maggie Green, The Kentucky Fresh Cookbook takes home chefs through a year in a Kentucky kitchen with more than 200 recipes.
Shellfish Cookbook offers a complete course on the world's edible shellfish, from baby shrimp to Alaska king crab and lesser-known species such as bulldozers and lobsterettes.
Seafood is Nathan Outlaw's passion and he is renowned for his unique style of cooking which encourages the individual flavors of the fish and shellfish to shine through.
Traditional and contemporary vegan recipes for holiday celebrations year-roundFood and holidays go hand in hand, but for many vegans, cooking traditional celebration menus can be stressful.
In addition to more than 150 recipes this title includes explanations of gourmet jargon, where to find unique ingredients, as well as suggestions on substitutions (considering both price and availability).
How to shop for, prepare, and cook gameincluding 70+ mouthwatering recipesOn visiting his local butcher, Norman Tebbitfood lover, family cook, onetime politician, and journalistwondered why people would rather buy tasteless, rubbery chicken when they could eat good-quality game.
In Wild Alaskan Seafood, twenty-five of America's finest chefsamong them five James Beard award winners:Holly Smith, Bradley Ogden, John Ash, Christine Keff, and Allen Sussershare their favorite recipes using the Last Frontier's wild, natural, and sustainable seafood.
