UPK's 'Kentucky Bourbon Cookbook' Best in World

LEXINGTON, Ky. (March 7, 2011) − "The Kentucky Bourbon Cookbook" by Albert W.A. Schmid and published by University Press of Kentucky was named the best in the world by Gourmand World Cookbook Awards in the category of cooking with beer, wine or spirits. "The Kentucky Bourbon Cookbook" was the only book from the United States to win in the wine category.

The Gourmand World Cookbook Awards were founded by Edouard Cointreau in 1995 to honor those who "cook with words" and are the most prestigious international cookbook awards. The overall winner in each category was selected from the country winners at the awards ceremony on March 2, at the theatre at Le Centquatre in Paris, where the Paris Cookbook Fair started the following day. For a complete list of winner in the category see http://www.cookbookfair.com/pdf/winners_wine_2010.pdf.

A beverage distilled almost exclusively in Kentucky, bourbon has attained prominence and appreciation for its complexity, history and tradition. In "The Kentucky Bourbon Cookbook," Schmid provides readers with the best recipes using the famous spirit of the Bluegrass. From classic Kentucky cocktails such as the mint julep, to bourbon inspired desserts, such as bourbon-pecan crème brulée with chocolate sauce, and more savory fare, such as steaks with bourbon ginger sauce, this book supplies recipes for every course.

Schmid uses the four distinct seasons of the Bluegrass State to guide the reader through this collection of bourbon dishes and color photographs. In many ways a lesson on the flavor profiles that pair with and improve the flavor of bourbon, this book can be used by the home cook and the professional chef alike for inspiration to create new dishes. Much more than just a cookbook, "The Kentucky Bourbon Cookbook" recounts bourbon lore, food traditions and Kentucky history, giving the reader a full appreciation of America’s native spirit.

Albert W.A. Schmid has worked as an executive chef and currently teaches at Sullivan University’s National Center for Hospitality Studies. He lives in Louisville, Ky., and is also the author of "The Hospitality Manager’s Guide to Wines, Beers and Spirits," which is now in its second edition.

Offices for the administrative, editorial, production and marketing departments of UPK are found at the University of Kentucky, which provides financial support toward the operating expenses of the publishing operation.
 
For more information on this book or for purchase information, visit UPK online at www.kentuckypress.com/.

MEDIA CONTACT: Whitney Hale, (859) 257-1754 ext. 229, Whitney.Hale@uky.edu