Schmid, Albert W. A. The Kentucky Bourbon Cookbook. Foreword by Dean Fearing. Lexington: University Press of Kentucky, 2010.
A heading says Buffalo Osso Bucco, but the subheading, ingredients, and method specify pork shanks. Its components are bourbon braising liquid, molasses sweet potatoes, caramelized peaches, and spun sugar. The dessert combines baked bread pudding, meringue, and a separate bourbon sauce, with six ramekins specified despite the dinner-for-four framing.
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 180–186 (Appendix — osso buco and chocolate bread-pudding soufflé).
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 180–186 (Appendix — osso buco and chocolate bread-pudding soufflé).
PDF 186
PDF 180
Schmid, Kentucky Bourbon Cookbook, supplied PDF screens 180–186 (Appendix — osso buco and chocolate bread-pudding soufflé).
Appendix — osso buco and chocolate bread-pudding soufflé
Locator and paraphrase checked against text and page images. Review before using the underlying historical or technical claim; this is not independent claim validation. Do not convert pork into buffalo or claim an exact reconstruction of the introduction's dinner. The image prints the malformed timing “10–2 minutes” and nutmeg “1.8 teaspoon”; retain these as source ambiguities, not inferred corrections. Course yields and reused cooking liquids require reconciliation before recipe implementation.
No access / Whiskey Citations & Footnotes Database (USWA) / No access
Source and locator
No access • 
Supplied PDF screens 180–186; Appendix — osso buco and chocolate bread-pudding soufflé.
Formatted outputs
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 180–186 (Appendix — osso buco and chocolate bread-pudding soufflé).
Short: Schmid, Kentucky Bourbon Cookbook, supplied PDF screens 180–186 (Appendix — osso buco and chocolate bread-pudding soufflé).
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: A heading says Buffalo Osso Bucco, but the subheading, ingredients, and method specify pork shanks. Its components are bourbon braising liquid, molasses sweet potatoes, caramelized peaches, and spun sugar. The dessert combines baked bread pudding, meringue, and a separate bourbon sauce, with six ramekins specified despite the dinner-for-four framing.
Do not convert pork into buffalo or claim an exact reconstruction of the introduction's dinner. The image prints the malformed timing “10–2 minutes” and nutmeg “1.8 teaspoon”; retain these as source ambiguities, not inferred corrections. Course yields and reused cooking liquids require reconciliation before recipe implementation.
No public History, Claim or manuscript placement has been made. Empty usage relations are intentional.
Verification checklist
Status: Needs Review. Locator and paraphrase checked against text and page images. Review before using the underlying historical or technical claim; this is not independent claim validation. Do not convert pork into buffalo or claim an exact reconstruction of the introduction's dinner. The image prints the malformed timing “10–2 minutes” and nutmeg “1.8 teaspoon”; retain these as source ambiguities, not inferred corrections. Course yields and reused cooking liquids require reconciliation before recipe implementation.