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Bourbon: A Savor the South Kochbuch, Taschenbuch von Purvis, Kathleen, brandneu...

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ISBN
9781469677521

Über dieses Produkt

Product Identifiers

Publisher
University of North Carolina Press
ISBN-10
1469677520
ISBN-13
9781469677521
eBay Product ID (ePID)
11061827915

Product Key Features

Book Title
Bourbon : a Savor the South Cookbook
Number of Pages
112 Pages
Language
English
Topic
Beverages / Alcoholic / General, Regional & Ethnic / American / Southern States, Chemistry / Industrial & Technical
Publication Year
2023
Illustrator
Yes
Genre
Cooking, Science
Author
Kathleen Purvis
Book Series
Savor the South Cookbooks Ser.
Format
Trade Paperback

Dimensions

Item Height
1 in
Item Weight
0 Oz
Item Length
8.5 in
Item Width
5.5 in

Additional Product Features

Intended Audience
Trade
LCCN
2013-008283
Dewey Edition
23
Reviews
"An intoxicating journey through the history of bourbon. . . using [Purvis's] trademark wicked wit and Southern food knowledge to entice your food curiosity as well as your palate." -- Creative Loafing Charlotte, Out to dispel this awful misconception that bourbon is only designed for pre or post dinner discussions. . . [Purvis] takes bourbon from the bar into the kitchen. -- Mobile Press-Register, Out to dispel this awful misconception that bourbon is only designed for pre or post dinner discussions. . . [Purvis] takes bourbon from the bar into the kitchen.-- Mobile Press-Register, "Purvis provides a belly warming small batch of whiskey facts about Kentucky's greatest export." -- Tampa Tribune, There's nothing wrong with drinking your bourbon with some mint and simple syrup or sipping it straight up, but bourbon adds flavor to cakes and pies, livens up salad dressings, enhances the tang of a meat marinade, and jazzes up a hot dog. So let's think about adding a few more splashes of bourbon to our meals. -- Lexington Herald-Leader, Purvis provides a belly warming small batch of whiskey facts about Kentucky's greatest export. -- Tampa Tribune, "Kentucky's signature spirit proves itself worthy of a place in the pantry." -- Lexington Herald-Leader, SAVOR THE SOUTH -- designed to give Dixie's most time-honored ingredients their due. -- Garden & Gun, An intoxicating journey through the history of bourbon. . . using [Purvis's] trademark wicked wit and Southern food knowledge to entice your food curiosity as well as your palate.-- Creative Loafing Charlotte, "SAVOR THE SOUTH -- designed to give Dixie's most time-honored ingredients their due." -- Garden & Gun, There's nothing wrong with drinking your bourbon with some mint and simple syrup or sipping it straight up, but bourbon adds flavor to cakes and pies, livens up salad dressings, enhances the tang of a meat marinade, and jazzes up a hot dog. So let's think about adding a few more splashes of bourbon to our meals.-- Lexington Herald-Leader, Kentucky's signature spirit proves itself worthy of a place in the pantry. -- Lexington Herald-Leader, "Out to dispel this awful misconception that bourbon is only designed for pre or post dinner discussions. . . [Purvis] takes bourbon from the bar into the kitchen." -- Mobile Press-Register, "There's nothing wrong with drinking your bourbon with some mint and simple syrup or sipping it straight up, but bourbon adds flavor to cakes and pies, livens up salad dressings, enhances the tang of a meat marinade, and jazzes up a hot dog. So let's think about adding a few more splashes of bourbon to our meals." -- Lexington Herald-Leader, Kentucky's signature spirit proves itself worthy of a place in the pantry.-- Lexington Herald-Leader, An intoxicating journey through the history of bourbon. . . using [Purvis's] trademark wicked wit and Southern food knowledge to entice your food curiosity as well as your palate. -- Creative Loafing Charlotte, Kathleen does bourbon justice with insights and attention to detail in the history and distilling process of this amber nectar. If you know a bourbon drinker, make sure they have a copy.-- Edible Piedmont, SAVOR THE SOUTH--designed to give Dixie's most time-honored ingredients their due." - Garden & Gun "Purvis provides a belly warming small batch of whiskey facts about Kentucky's greatest export." - Tampa Tribune "Out to dispel this awful misconception that bourbon is only designed for pre or post dinner discussions. . . [Purvis] takes bourbon from the bar into the kitchen." - Mobile Press-Register "Kentucky's signature spirit proves itself worthy of a place in the pantry." - Lexington Herald-Leader "An intoxicating journey through the history of bourbon. . . using [Purvis's] trademark wicked wit and Southern food knowledge to entice your food curiosity as well as your palate." - Creative Loafing Charlotte "Crisply illuminating." - Kitchen Arts and Letters "There's nothing wrong with drinking your bourbon with some mint and simple syrup or sipping it straight up, but bourbon adds flavor to cakes and pies, livens up salad dressings, enhances the tang of a meat marinade, and jazzes up a hot dog. So let's think about adding a few more splashes of bourbon to our meals." - Lexington Herald-Leader "[The] recipes . . . are clearly and concisely written and easy to follow." - Advocate "A tribute to the spirit of the South." - Wilmington Star-News "Spirited writing . . . of the South's favorite whiskey." - jeanandersoncooks.com, Purvis provides a belly warming small batch of whiskey facts about Kentucky's greatest export.-- Tampa Tribune
Dewey Decimal
641.252
Synopsis
Did you know that bourbon must be made in America and aged for at least two years in new American oak barrels that are charred on the inside? In this spirited little cookbook, Kathleen Purvis explores the history, mythology, and culinary star power of this quintessential southern liquor. On the scene in Kentucky, home to most bourbon makers, she reports on the science and love behind the liquor's long, careful production. Featuring both classic and cutting-edge cocktails, the cookbook ranges well beyond beverages to present bourbon as a distinct ingredient in appetizers, entrees, side dishes, and desserts. From Classic Mint Julep to Bourbon-Ginger Grilled Pork Tenderloin to Pecan Bourbon Balls to Bourbon-Chicken Liver Pate, the 54 recipes in Bourbon are punctuated by Purvis's wicked sense of humor. Did you know that even the taxman takes a cut from the "angel's share" that evaporates from bourbon barrels?, Did you know that bourbon must be made in America and aged for at least two years in new American oak barrels that are charred on the inside? In this spirited little cookbook, Kathleen Purvis explores the history, mythology, and culinary star power of this quintessential southern liquor. On the scene in Kentucky, home to most bourbon makers, she reports on the science and love behind the liquor's long, careful production. Featuring both classic and cutting-edge cocktails, the cookbook ranges well beyond beverages to present bourbon as a distinct ingredient in appetizers, entrées, side dishes, and desserts.From Classic Mint Julep to Bourbon-Ginger Grilled Pork Tenderloin to Pecan Bourbon Balls to Bourbon-Chicken Liver P'té, the 54 recipes in Bourbon are punctuated by Purvis's wicked sense of humor. Did you know that even the taxman takes a cut from the "angel's share" that evaporates from bourbon barrels?, Did you know that bourbon must be made in America and aged for at least two years in new American oak barrels that are charred on the inside? In this spirited little cookbook, Kathleen Purvis explores the history, mythology, and culinary star power of this quintessential southern liquor. On the scene in Kentucky, home to most bourbon makers, she ......, Did you know that bourbon must be made in America and aged for at least two years in new American oak barrels that are charred on the inside? In this spirited little cookbook, Kathleen Purvis explores the history, mythology, and culinary star power of this quintessential southern liquor. On the scene in Kentucky, home to most bourbon makers, she reports on the science and love behind the liquor's long, careful production. Featuring both classic and cutting-edge cocktails, the cookbook ranges well beyond beverages to present bourbon as a distinct ingredient in appetizers, entrées, side dishes, and desserts. From Classic Mint Julep to Bourbon-Ginger Grilled Pork Tenderloin to Pecan Bourbon Balls to Bourbon-Chicken Liver P'té, the 54 recipes in Bourbon are punctuated by Purvis's wicked sense of humor. Did you know that even the taxman takes a cut from the angel's share that evaporates from bourbon barrels?
LC Classification Number
TP605

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