Schmid, Albert W. A. The Kentucky Bourbon Cookbook. Foreword by Dean Fearing. Lexington: University Press of Kentucky, 2010.
Schmid describes his New Orleans food upbringing and a 2008 IACP dinner at Dickie Brennan’s Bourbon House, with food by Darin Nesbit and whiskeys presented by Harlen Wheatley. He describes successful perceived pairings involving shrimp, scallops, an osso-buco course, and a chocolate dessert, but also reports that his palate felt overwhelmed by the end. He organizes the cookbook by seasons and encourages readers to use a bourbon they enjoy.
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 15–18 (Introduction).
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 15–18 (Introduction).
PDF 18
PDF 15
Schmid, Kentucky Bourbon Cookbook, supplied PDF screens 15–18 (Introduction).
Introduction
Locator and paraphrase checked against text and page images. Ready for faithful attribution only; this is not independent claim validation. Personal testimony and practitioner preference, not a blinded comparison or proof of universal pairing rules. The separate 2002 corn-allergy anecdote is not medical evidence. The appendix documents a recipe version, not independent confirmation of the dinner's effects.
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Supplied PDF screens 15–18; Introduction.
Formatted outputs
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 15–18 (Introduction).
Short: Schmid, Kentucky Bourbon Cookbook, supplied PDF screens 15–18 (Introduction).
Bibliography: Schmid, Albert W. A. The Kentucky Bourbon Cookbook. Foreword by Dean Fearing. Lexington: University Press of Kentucky, 2010.
Usage map
Supports attribution of this source's account: Schmid describes his New Orleans food upbringing and a 2008 IACP dinner at Dickie Brennan’s Bourbon House, with food by Darin Nesbit and whiskeys presented by Harlen Wheatley. He describes successful perceived pairings involving shrimp, scallops, an osso-buco course, and a chocolate dessert, but also reports that his palate felt overwhelmed by the end. He organizes the cookbook by seasons and encourages readers to use a bourbon they enjoy.
Personal testimony and practitioner preference, not a blinded comparison or proof of universal pairing rules. The separate 2002 corn-allergy anecdote is not medical evidence. The appendix documents a recipe version, not independent confirmation of the dinner's effects.
No public History, Claim or manuscript placement has been made. Empty usage relations are intentional.
Verification checklist
Status: Ready. Locator and paraphrase checked against text and page images. Ready for faithful attribution only; this is not independent claim validation. Personal testimony and practitioner preference, not a blinded comparison or proof of universal pairing rules. The separate 2002 corn-allergy anecdote is not medical evidence. The appendix documents a recipe version, not independent confirmation of the dinner's effects.