Schmid, Albert W. A. The Kentucky Bourbon Cookbook. Foreword by Dean Fearing. Lexington: University Press of Kentucky, 2010.
John Castro contributes wilted spinach salad and country-ham-wrapped halibut with bourbon cream. Jeremy Ryan contributes a honey-lime-chipotle salmon glaze. Grilled shrimp use a bourbon-honey-citrus marinade; Mary G. Trometter’s apricot chicken is credited through On Cooking; a Lee Brothers-adapted bourbon-Q preparation uses a reduced marinade.
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 119–127 (Summer — spinach, halibut, salmon, shrimp, apricot chicken, bourbon-Q).
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 119–127 (Summer — spinach, halibut, salmon, shrimp, apricot chicken, bourbon-Q).
PDF 127
PDF 119
Schmid, Kentucky Bourbon Cookbook, supplied PDF screens 119–127 (Summer — spinach, halibut, salmon, shrimp, apricot chicken, bourbon-Q).
Summer — spinach, halibut, salmon, shrimp, apricot chicken, bourbon-Q
Locator and paraphrase checked against text and page images. Ready for faithful attribution only; this is not independent claim validation. These are distinct acid, fat, sugar, spice, and cooking contexts, not interchangeable blending rules. Do not use the cookbook's appearance-based doneness or flaming wording as safety certification. The apricot recipe separates marinade from basting sauce; preserve that distinction.
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Supplied PDF screens 119–127; Summer — spinach, halibut, salmon, shrimp, apricot chicken, bourbon-Q.
Formatted outputs
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 119–127 (Summer — spinach, halibut, salmon, shrimp, apricot chicken, bourbon-Q).
Short: Schmid, Kentucky Bourbon Cookbook, supplied PDF screens 119–127 (Summer — spinach, halibut, salmon, shrimp, apricot chicken, bourbon-Q).
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: John Castro contributes wilted spinach salad and country-ham-wrapped halibut with bourbon cream. Jeremy Ryan contributes a honey-lime-chipotle salmon glaze. Grilled shrimp use a bourbon-honey-citrus marinade; Mary G. Trometter’s apricot chicken is credited through On Cooking; a Lee Brothers-adapted bourbon-Q preparation uses a reduced marinade.
These are distinct acid, fat, sugar, spice, and cooking contexts, not interchangeable blending rules. Do not use the cookbook's appearance-based doneness or flaming wording as safety certification. The apricot recipe separates marinade from basting sauce; preserve that distinction.
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 distinct acid, fat, sugar, spice, and cooking contexts, not interchangeable blending rules. Do not use the cookbook's appearance-based doneness or flaming wording as safety certification. The apricot recipe separates marinade from basting sauce; preserve that distinction.