Contents
Foreword
Introduction: America’s Original Distilled Native Spirit
Chapter 1: Juleps, Jiggers, and Classic Bourbon Cocktails
Chapter 2: Small Bites That Make a Big Impression
Chapter 3: Wouldn’t You Like to Meet the Genius Who Invented
Brunch?
Chapter 4: Getting Pickled (and Preserving the Best)
Chapter 5: Vegetables: the Real Winners’ Circle
Chapter 6: Bourbon Country Grits, Grains, Pastas, and Breads
Chapter 7: Whistle and Fish
Chapter 8: Barnyard Bounty
Chapter 9: Sweet Endings
Acknowledgments
Resources
Index
About the Authors
Tim Laird is an authority on wines and spirits with more
than thirty 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. Laird hosts two local weekly television shows—Secrets of
Bluegrass Chefs and Secrets of Louisville Chefs—and is a featured
columnist for Louisville’s Food & Dining Magazine. He has appeared
on Today, The Early Show, Fox & Friends, The Tonight Show, and
World News Now, among many others.
David Danielson is the executive chef at Churchill Downs,
the home of the Kentucky Derby. Prior to joining the team at
Churchill Downs, Chef Danielson held executive chef positions at
the Rockefeller Center in New York with Restaurant Associates, the
United Nations Plaza Hotel, and The Palmer House Hilton in Chicago.
Over the course of his more than 20 years in the industry, Chef
Danielson has managed and catered numerous momentous events
including the Kentucky Derby, the Super Bowl, the US Open, the PGA
championship, and the Olympics, among others. He was featured in
People for the food he cooked for the 2016 Kentucky Derby.
Advance praise for The Bourbon Country Cookbook:
“When the first Saturday in May rolls around and you begin to long
for a taste of that Old Kentucky home you may or may not hail from,
but surely do revere, The Bourbon Country Cookbook is here to help
take you home. Farm fresh and artisanal aren’t trends in the
bluegrass state, but a long-established way of life. Add the
resonant ring of the finest American distillation—Kentucky
bourbon—as these brilliant chefs do, and you’ve created
magnificence and memories. In fact, the recipes, stories, and
photographs here are so fine, you won’t want to wait for a horse
race, but use this book year ’round. After all, it’s always a fine
time to eat and drink in Bourbon Country.” —Ronni Lundy, author of
Victuals: An Appalachian Journey, with Recipes, winner of the 2017
James Beard Awards for Best American Cookbook and Book of the
Year
“A book that will stand as one of the most essential cookbooks in
the history of Southern cuisine.” —Edward Lee, chef and author of
Smoke and Pickles
“The ultimate guide to modern Southern entertaining.” —The Bourbon
Review
“Generous Southern hospitality and reverence for the rich, deep
history of the food and drink of the rolling bluegrass hills of
Kentucky are at the heart of The Bourbon Country Cookbook. Packed
with entertaining tips, a host of traditional and contemporary
recipes, and evocative photographs of the region and its food, this
is more than a simple cookbook; The Bourbon Country Cookbook is a
bible on entertaining.” —Virginia Willis, James Beard Award–winning
cookbook author and chef
“This book captures the beauty and pageantry of the Derby and the
surrounding Kentucky Bourbon Country. After living in Louisville
for seven years, I always get wistful the first weekend in May, no
matter where I happen to be. Now I can grab this great cookbook and
take my annual Derby party to the next level.” —Jerry Slater,
restaurateur and coauthor of The Southern Foodways Alliance Guide
to Cocktails
“When people ask me what American cuisine is, I say we have many
different regional cuisines. Danielson and Laird’s book is a
perfect example of a famous and specific area with its Derby and
Bourbon Country traditions, culture, food, and cocktails. This book
is a great guide for planning a festive and spirited party.”
—Elizabeth Falkner, chef and author of Cooking Off the Clock
“This book radiates Kentucky cuisine better than any book I have
read. I am inspired by these dishes, and the bourbon cocktail
chapter is amazing!” —Rick Tramonto, executive chef, Tramonto
Cuisine
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