Bøger af Dayna Seelig

Kentucky has a rich history of producing spirits. Kentucky is the birthplace for bourbon and is America's only native spirit made with at least 51% corn and must be made in the United States with very exacting standards to be called bourbon. Moonshine was a source of illicit income in the Appalachian region for many years during the 20th Century. In 2010 the government legalized moonshine products allowing for wide distribution. The first commercial vineyard in the United States was planted along the Kentucky River and currently more than 60 wineries or vineyards are producing grapes and/or wine for sale. These spirited treasures began in Kentucky and they play an integral role in our heritage, agriculture, families and cuisine. During prohibition distillers provided "liquid refreshment" to those who knew how to make a connection, and speakeasys dotted the countryside. Currently Kentucky boasts wine and bourbon festivals; the Kentucky Bourbon Trail (TM); vineyard tours; and Kentucky Proud products made with bourbon, wine and moonshine. Kentucky has a rich and diverse culinary heritage drawing from many regions and cultures. Many of my family's historic recipes called for a "a teacup" or "lots of butter" as part of the list of ingredients, but now have been revised to include measurements we all recognize. All recipes are carefully chosen and tested dishes using Kentucky spirits. They incorporate both new creations and family favorite recipes guaranteed to become new favorites of your family and guests.

Kentucky has a rich southern heritage but blends culinary arts from several cultural backgrounds. I was raised in Lexington, Ky and on a horse farm in Fleming County, KY. The traditions of Kentucky Bourbon and wonderfully flavorful country food were a part of my life from childhood. My grandmother and mother cooked and baked with bourbon before it became the current world-wide phenomenon.Bourbon and horses are hallmarks of Kentucky and the Bluegrass region. The Kentucky Bourbon distilleries provide the chef with many world recognized bourbon brands which enhance and extend flavors in a variety of recipes. Within this book many selections came from a family recipe book dating from the early 1900-1940s including multi-generational recipes dating before 1900. All recipes were carefully chosen bourbon dishes that have been perfected through the years and are guaranteed to become your family and your guest's favorite dishes that will have them asking for more. Many cookbooks have pages of text and include 150 plus recipes. Beyond the Glass includes only the most coveted bourbon recipes that my family and friends request repeatedly. There is no need to search through countless text recipes and wondering if you have prepared them correctly. There are photos of finished dishes, serving suggestions, as well as stories about the recipe. It will inspire you to create a table your friends will enjoy.This book would be the perfect gift for any bourbon-lover,chef,cook or inspiring cook in your family.