Schmid, Albert W. A. The Kentucky Bourbon Cookbook. Foreword by Dean Fearing. Lexington: University Press of Kentucky, 2010.
Summer introduces a simplified warehouse-heat and corn-harvest account, then presents Bibb salad with bourbon vinaigrette, Dean Corbett’s Rock Shrimp Jenkins, two Vidalia Onion Committee recipes, and David Dodd’s tomato soup and scallops with vanilla-bourbon beurre blanc. The recipes illustrate direct mixing, reduction, late addition, and butter-emulsified sauces.
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 110–118 (Summer — opening through scallops with beurre blanc).
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 110–118 (Summer — opening through scallops with beurre blanc).
PDF 118
PDF 110
Schmid, Kentucky Bourbon Cookbook, supplied PDF screens 110–118 (Summer — opening through scallops with beurre blanc).
Summer — opening through scallops with beurre blanc
Locator and paraphrase checked against text and page images. Ready for faithful attribution only; this is not independent claim validation. Do not infer oil from the word vinaigrette: the Bibb dressing's ingredient list has no oil. The beurre-blanc cold-butter list and method both read 1½ cups in the images; contrary OCR is not a source contradiction. The Bibb-history date and bourbon-exclusive wood-flavor claim are unverified background.
No access / Whiskey Citations & Footnotes Database (USWA) / No access
Source and locator
No access • 
Supplied PDF screens 110–118; Summer — opening through scallops with beurre blanc.
Formatted outputs
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 110–118 (Summer — opening through scallops with beurre blanc).
Short: Schmid, Kentucky Bourbon Cookbook, supplied PDF screens 110–118 (Summer — opening through scallops with beurre blanc).
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: Summer introduces a simplified warehouse-heat and corn-harvest account, then presents Bibb salad with bourbon vinaigrette, Dean Corbett’s Rock Shrimp Jenkins, two Vidalia Onion Committee recipes, and David Dodd’s tomato soup and scallops with vanilla-bourbon beurre blanc. The recipes illustrate direct mixing, reduction, late addition, and butter-emulsified sauces.
Do not infer oil from the word vinaigrette: the Bibb dressing's ingredient list has no oil. The beurre-blanc cold-butter list and method both read 1½ cups in the images; contrary OCR is not a source contradiction. The Bibb-history date and bourbon-exclusive wood-flavor claim are unverified background.
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. Do not infer oil from the word vinaigrette: the Bibb dressing's ingredient list has no oil. The beurre-blanc cold-butter list and method both read 1½ cups in the images; contrary OCR is not a source contradiction. The Bibb-history date and bourbon-exclusive wood-flavor claim are unverified background.