Schmid, Albert W. A. The Kentucky Bourbon Cookbook. Foreword by Dean Fearing. Lexington: University Press of Kentucky, 2010.
Chicken Kentuckiana uses a mushroom-cream preparation; a second chicken dish uses mustard, honey, and bourbon as a sauce. Acorn squash pairs bourbon with brown sugar and butter. Tom Smith’s two contributions use an Asian-style marinade and an unusual shrimp preparation involving fruit, mayonnaise, condensed milk, and pecans. A beef-tenderloin recipe combines bourbon with sweet, sour, and savory marinade ingredients.
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 48–55 (Winter — chicken, squash, Asian-style dishes, beef).
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 48–55 (Winter — chicken, squash, Asian-style dishes, beef).
PDF 55
PDF 48
Schmid, Kentucky Bourbon Cookbook, supplied PDF screens 48–55 (Winter — chicken, squash, Asian-style dishes, beef).
Winter — chicken, squash, Asian-style dishes, beef
Locator and paraphrase checked against text and page images. Ready for faithful attribution only; this is not independent claim validation. These are culinary formulations, not controlled flavor-interaction studies. Record Tom Smith's specific contribution without treating all recipes as his. Preserve distinctions between reserved clean marinade and used marinade; poultry color/clear-juice cues and flaming instructions require a separate safety review before republication.
No access / Whiskey Citations & Footnotes Database (USWA) / No access
Source and locator
No access • 
Supplied PDF screens 48–55; Winter — chicken, squash, Asian-style dishes, beef.
Formatted outputs
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 48–55 (Winter — chicken, squash, Asian-style dishes, beef).
Short: Schmid, Kentucky Bourbon Cookbook, supplied PDF screens 48–55 (Winter — chicken, squash, Asian-style dishes, beef).
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: Chicken Kentuckiana uses a mushroom-cream preparation; a second chicken dish uses mustard, honey, and bourbon as a sauce. Acorn squash pairs bourbon with brown sugar and butter. Tom Smith’s two contributions use an Asian-style marinade and an unusual shrimp preparation involving fruit, mayonnaise, condensed milk, and pecans. A beef-tenderloin recipe combines bourbon with sweet, sour, and savory marinade ingredients.
These are culinary formulations, not controlled flavor-interaction studies. Record Tom Smith's specific contribution without treating all recipes as his. Preserve distinctions between reserved clean marinade and used marinade; poultry color/clear-juice cues and flaming instructions require a separate safety review before republication.
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. These are culinary formulations, not controlled flavor-interaction studies. Record Tom Smith's specific contribution without treating all recipes as his. Preserve distinctions between reserved clean marinade and used marinade; poultry color/clear-juice cues and flaming instructions require a separate safety review before republication.