This book was put together in 2005 when David Larson was the executive chef at Woodford Reserve. While the book does feature Woodford Reserve Bourbon, the book does not focus just on Chef David Larson. They have recipes from chefs... Continue Reading →
Kentucky is known for its great Bourbon distilleries and Brown-Forman is one of its best. They have a very rich heritage and I have chosen them as the first one in this series because they have an unbroken line of... Continue Reading →
In the late 1980s the idea of using Bourbon to cook with was the occasional Bourbon Ball or some other chocolate fudge combo, baked beans and the daring chef would substitute Bourbon for Brandy in a recipe. Then came Woodford... Continue Reading →
