The Hot Brown Sandwich is a delicious staple of culture and heritage in Louisville, Kentucky. Originally created at its namesake the Brown Hotel, the Hot Brown began as turkey on bread covered in Mornay sauce and topped with tomato wedges and two slices of bacon, and has developed into an entire industry of fries, pizza, salads, and more. Chef Albert W. A. Schmid offers a wealth of recipes for the notorious sandwich and reveals the legends and stories that surround the dish. For example, it may have had humble beginnings as a tasty way to use up kitchen scraps, or it could have been invented to ward off hangovers—scandalous since the first Hot Browns were served during the Prohibition. Schmid treats readers to an exceptional collection of recipes for the legendary sandwich and hotel cuisine scrumptious enough to whet any appetite, including the Cold Brown (served during the summer), Chicken Chow Mein (the Brown Hotel Way), and Louisville-inspired cocktails such as the Muhammad Ali Smash.
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Foreword by Steve Coomes
Preface
1. The Hot Brown
2. People, Places, & Things
3. Recipes
4. Kentucky Hotel Cuisine
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Albert W. A. Schmid is the award-winning author of many books, including The Kentucky Bourbon Cookbook, The Manhattan Cocktail, The Old Fashioned, and The Beverage Manager’s Guide to Wines, Beers, and Spirits.
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