The problem here is twofold: there’s perception and then there’s reality. When in the kitchen, I often fancy myself as an avant-garde foodie supreme. I daydream about and attempt to make gastropub delights and fancy myself in the same limelight as my particular chef of idolatry, Homaro Cantu. The results are certainly avant-garde, but just not in a good way. Often my well-intended attempts at something cutting edge would be worthy of inclusion on a Buzzfeed “Nailed it” meme, with friends powering through dishes with puckered faces and compliments in the form of ambiguous grunts and phrases like, “I like how the burnt ends really add a smoky texture to this” (it was a key lime pie).
So when the University of Kentucky Press (full disclosure: I also work for UK. Go Cats.) sent me an advance copy of recipes one can cook with bourbon, I was beside myself in utter delight. The rest of my household, not so much. For everyone would know that the end result would be an assault on their taste buds with a litany of bourbon-infused recipes gone horribly wrong — mutations in a mad scientist’s laboratory who has no right even calling himself a cook.
Thankfully Lynn Marie Hulsman’s book steered me in the right direction courtesy of her straightforward, relatively easy to follow recipes. The bourbon poundcake was devoured by test subjects, as were the bourbon infused marshmallows at a separate potluck. One of my favorite parts of the book was experimenting with different bourbons to get different flavor profiles in the finished product. I’m looking forward to revisiting a few of these to see the difference between Maker’s Mark, Weller, or Bulleit and each brand’s contribution to the end results. (Note: probably best not to use that Four Roses Limited Edition for this adventure.) Novices, experts, and destructive cooks alike can approach this book with confidence knowing that in the end, bourbon makes everything taste better.
A- / $15 / [BUY IT NOW]
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