Danielson, David, and Tim Laird. The Bourbon Country Cookbook: New Southern Entertaining: 95 Recipes and More from a Modern Kentucky Kitchen. Photography by Dan Dry. Chicago: Surrey Books, 2018. Ebook. ISBN 9781572848177.
Ten desserts use bourbon with fruit, chocolate, nuts, caramel, bread, cream and baking spices. Some add bourbon after cooling or heating, others heat it in the mixture, and whipped cream is unheated.
Danielson and Laird, Bourbon Country Cookbook, "Chapter 9: desserts," supplied PDF 396–435. Culinary timing and matrix matter; no alcohol-retention percentage is established. The bacon/chocolate-tannin explanation of umami is not accepted sensory science. Cream-brulee sugar totals require explicit adjudication.
David Danielson and Tim Laird, The Bourbon Country Cookbook: New Southern Entertaining (Chicago: Surrey Books, 2018), "Chapter 9: desserts," supplied PDF screens 396–435 (not print pagination).
PDF 435
PDF 396
Danielson and Laird, Bourbon Country Cookbook, supplied PDF 396–435.
Chapter 9: desserts
All cited supplied screens read and visually inspected. Culinary timing and matrix matter; no alcohol-retention percentage is established. The bacon/chocolate-tannin explanation of umami is not accepted sensory science. Cream-brulee sugar totals require explicit adjudication. Whole file has an index-tail hold; no missing pages are silently assumed read. Hold applies before unqualified publication/use of this claim or numerical recipe.
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Chapter 9: desserts; supplied PDF screens 396–435, not print pagination. Evidence:
Formatted outputs
Full: David Danielson and Tim Laird, The Bourbon Country Cookbook: New Southern Entertaining (Chicago: Surrey Books, 2018), "Chapter 9: desserts," supplied PDF screens 396–435 (not print pagination).
Short: Danielson and Laird, Bourbon Country Cookbook, supplied PDF 396–435.
Bibliography: Danielson, David, and Tim Laird. The Bourbon Country Cookbook: New Southern Entertaining: 95 Recipes and More from a Modern Kentucky Kitchen. Photography by Dan Dry. Chicago: Surrey Books, 2018. Ebook. ISBN 9781572848177.
Usage map
Ten desserts use bourbon with fruit, chocolate, nuts, caramel, bread, cream and baking spices. Some add bourbon after cooling or heating, others heat it in the mixture, and whipped cream is unheated.
Culinary timing and matrix matter; no alcohol-retention percentage is established. The bacon/chocolate-tannin explanation of umami is not accepted sensory science. Cream-brulee sugar totals require explicit adjudication.
Not placed in a public page, manuscript or trial. No fabricated Claim/Chapter relation has been added.
Verification checklist
Status: Needs Review before unqualified publication or operational use.