The Bourbon Country Cookbook
Autor David Danielson, Laird, Timen Limba Engleză Hardback – 24 mai 2018
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Specificații
ISBN-13: 9781572842489
ISBN-10: 1572842482
Pagini: 224
Dimensiuni: 203 x 254 x 25 mm
Greutate: 1.16 kg
Editura: Surrey Books,U.S.
ISBN-10: 1572842482
Pagini: 224
Dimensiuni: 203 x 254 x 25 mm
Greutate: 1.16 kg
Editura: Surrey Books,U.S.
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Notă biografică
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.
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.
Cuprins
Contents
Foreword
Introduction: Americäs 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
Foreword
Introduction: Americäs 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