- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
The cookbook, "Burgoo, Barbecue, and Bourbon, A Kentucky Culinary Treat" by Albert W. A. Schmid, is new one. It is published by the University Press of Kentucky. Mr Schmid writes about these three , Burgoo, Barbecue and Bourbon from pioneer days until the present. He has many old and new recipes. Some older ones are Kentucky Tombstone Pudding, Kentucky Whiskey Cake, early Burgoo, and Bourbon drinks, Moon Glow and the famous Kentucky Hot Tom and Jerry.
As Mr. Schmid states: " Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat, usually smoked, from at least one "bird of the air", at least one "beast of the field", and as many vegetables as the cook wants to add. Often you find this dish paired with one of the Commonwealth's other favorite exports, bourbon, and the state's distinctive barbecue."
The book has 184 pages, 17 color photos, and seems like one many a cook needs to purchase.
As Mr. Schmid states: " Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat, usually smoked, from at least one "bird of the air", at least one "beast of the field", and as many vegetables as the cook wants to add. Often you find this dish paired with one of the Commonwealth's other favorite exports, bourbon, and the state's distinctive barbecue."
The book has 184 pages, 17 color photos, and seems like one many a cook needs to purchase.