Bourbon Country Cookbook

New Southern Entertaining 95 Recipes and More from a Modern Kentucky Kitchen A tour of Bourbon Country and modern southern entertaining through more than 90 recipes developed by David Danielson, executive chef at Churchill Downs, and Tim Laird, chief entertaining officer of Brown-FormanBourbon, the first uniquely American distilled spirit, is nearly synonymous with Kentucky, its birthplace. The region conjures images of verdant hills of bluegrass, rolling pastures punctuated like an intricate quilt with horse farms’ defining white fences, cold bourbon cocktails sweating in the sun, and hundreds of well-dressed racegoers urging their steeds of choice to the finish line—all culminating into one distinctive southern heritage.However, bourbon has come a long way since it was first distilled in the late 1700s, and its popularity and refinement have never been greater. At the same time, southern cuisine has evolved to keep up with bourbon’s evolution through once unheard-of collaborations be