BOURBON DESSERTS by Lynn Marie Hulsman is Now Available
France is famous for wine, and its cuisine makes excellent use of the nation's signature libation. From boeuf bourguignon and coq au vin to classic sauces, wine is an integral part of French cooking. Similarly, beer is at the center of German culture, and no Oktoberfest would be complete without bratwurst and onions cooked in beer. Bourbon holds a similar position in American culture. It is our nation's native spirit and the only one to be designated by congress as a “distinctive product of the United States.” Why then, despite bourbon's complex and sophisticated flavor, is it not used more in cooking?
