Description

Book Synopsis
Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today and uncovers many lost recipes, such as Mush Biscuits, Kentucky Tombstone Pudding, and the Original Kentucky Whiskey Cake.

Trade Review
Albert W. A. Schmid is the Dean of Kentucky Cuisine. His meticulous, and thoroughly accessible, scholarship about Kentucky's historic and contemporary foodways is unparalleled. Burgoo, Barbecue, and Bourbon should be in every library devoted to American cooking and food history."" - Susan Reigler, author of Kentucky Bourbon Country: The Essential Travel Guide and Kentucky Sweet & Savory

""Schmid shines on burgoo and bourbon. Side dishes and breads flesh out the concept."" - Wes Berry, author of The Kentucky Barbecue Book

Burgoo Barbecue and Bourbon A Kentucky Culinary

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£27.45

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RRP £30.50 – you save £3.05 (10%)

Order before 4pm tomorrow for delivery by Thu 8 Jan 2026.

A Hardback by Albert W. A. Schmid, Jessica Ebelhar, Loreal "Butcher Babe" Gavin

15 in stock


    View other formats and editions of Burgoo Barbecue and Bourbon A Kentucky Culinary by Albert W. A. Schmid

    Publisher: University Press of Kentucky
    Publication Date: 6/23/2017 12:00:00 AM
    ISBN13: 9780813169880, 978-0813169880
    ISBN10: 0813169887
    Also in:
    Food and drink: beverages

    Description

    Book Synopsis
    Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today and uncovers many lost recipes, such as Mush Biscuits, Kentucky Tombstone Pudding, and the Original Kentucky Whiskey Cake.

    Trade Review
    Albert W. A. Schmid is the Dean of Kentucky Cuisine. His meticulous, and thoroughly accessible, scholarship about Kentucky's historic and contemporary foodways is unparalleled. Burgoo, Barbecue, and Bourbon should be in every library devoted to American cooking and food history."" - Susan Reigler, author of Kentucky Bourbon Country: The Essential Travel Guide and Kentucky Sweet & Savory

    ""Schmid shines on burgoo and bourbon. Side dishes and breads flesh out the concept."" - Wes Berry, author of The Kentucky Barbecue Book

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