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A splash of bourbon whiskey makes food taste better. Kentucky cooks have known this for a long time, and with the increasing popularity of bourbon, a new generation of food lovers have discovered many uses for this versatile spirit in the kitchen. With this in mind, veteran food writer and cookbook author David Dominé has published a collection of original recipes that will help readers enjoy bourbon’s distinctive flavors in dishes from crumpets and cakes, to dressings and dumplings, and pilafs and purées.

Not only does does Dominé entertain his readers with interesting tidbits about this distinctive American spirit, he discusses subtle differences in the bourbons used in this, the first-ever collection of recipes designed to showcase a wide variety of brands while promoting tourism at Kentucky’s distilleries.

In addition to sights along the Kentucky Bourbon Trail, this “coffee table” style cookbook features stunning color photographs of each of the 70 food dishes. The author also includes brief histories of distilleries, notes from the master distillers and explanations for such terms as single barrel, small batches and bottled-in-bond.

Shrimp and Corn Hushpuppies, Bourbon Butternut Squash Soup, Kentucky Derby Salad, and Trout Gratin are just a few of the recipes included. Dominé also prepares whiskey-laced originals such as Bourbon Battered Fish with Pumpkin Seeds and Twice Baked Sweet Potatoes. The decadent Bourbon Ball Torte, a four-layer, chocolate concoction filled with rich butter cream, whiskey and pecans and coated in smooth chocolate ganache, is topped with one of the Bluegrass State’s most famous confections, the bourbon ball! Whether it is simmered in soups, drizzled in dressings or baked into breads, bourbon is sure to become a staple in your pantry after reading Splash of Bourbon, Kentucky’s Spirit.

Dominé will be signing his new book in many Kentucky bookstores throughout April. Check with your local bookstore for more information.

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