Brown liquor. It's the stuff of granddads and stiff drinks, the kind of thing that will make an ice cube weep. In the South, bourbon is as American as apple pie - a quintessential liquor that goes well beyond the happy hour cocktail.
In her latest cookbook, the Queen City's very own Kathleen Purvis, food editor for the Charlotte Observer and Southern foodways maven takes us on an intoxicating journey through the history of bourbon. Released today by the UNC-Press, Bourbon is the latest installment in the Savor the South cookbook collection, a series celebrating the food traditions of the American South.
This is Purvis' second contribution to the series (her first was Pecans), which already boasts titles like Biscuits by Belinda Ellis (also released today), Peaches by Kelly Alexander, Buttermilk by Debbie Moose, and Tomatoes by Miriam Rubin. The petite cookbooks, about 100 pages each, provide an in-depth look into the cultural importance of each book's namesake complete with a historical look at the ingredient and 50+ recipes highlighting its attributes.
Purvis traveled through Kentucky to distill the science behind bourbon and its long and careful production. Find out why bourbon must be made in America and aged for at least two years in new American oak barrels that are charred on the inside, and discover new recipes like Bourbon-Coffee Brulee and Bourbon-Chicken Liver Pate. Purvis will take you on a journey using her trademark wicked wit and Southern food knowledge to entice your food curiosity as well as your palate.
Bourbon is available now at Park Road Books and through the UNC-Press. Kathleen Purvis will be doing a book signing with Belinda Ellis, the author of Biscuits, on Saturday, Sept. 29 at 2 p.m. For more information, visit http://uncpress.unc.edu/books/12224.html.