BOURBON AND BEYOND A newly released cookbook celebrates the bounty of the Bluegrass. Photos by Dan Dry ourbon is the first uniquely American distilled spirit, and one that is synonymous with Kentucky, so it seems only fitting that a new cookbook co-authored by David Danielson, Executive Chef at Churchill Downs, and Tim Laird, Chief Entertaining Officer at Brown-Forman, would be released just in time for the 144th running of the Kentucky Derby. Not to be relegated to the bookshelf once the first Saturday in May has passed, the engaging format of The Bourbon Country Cookbook: New Southern Entertaining: 95 Recipes and More from a Modern Kentucky Kitchen, distills the spirit and hospitality—both new and old—of great Southern food and drink into 95 accessible recipes designed to help readers achieve the ease and elegance of Bourbon Country entertaining in their own homes throughout the year. To help with your own Derby and springtime entertaining, the authors have been gracious enough to share several recipes from the book, which is arranged by the kinds of traditional fare one might find on a Kentucky table— pickles, vegetables, ancient grains, bounties from the barnyard, and (of course) bourbon cocktails. A common thread among all of the recipes is that they pay homage to the rituals and victuals of yesteryear, while embracing the new Southern palate and the flavors of modern Kentucky bourbon.
74 slmag.net
