Albert Schmid—he might be the darling of the alcohol world. He wrote a dissertation on “The History of Beer Used in Recipes in the United States.” The uber-trained Chef Schmid then penned The Hospitality Manager’s Guide to Wines, Beers, and Spirits.
Now he has this—The Kentucky Bourbon Cookbook (University of Kentucky Press, 2010).
Those wanting to view Schmid talking about cooking with Bourbon can view this video. Steak marinaded in Bourbon… French toast with blueberries prepared in Bourbon…. And so on. I’m feeling loop just contemplating it all.
