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Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey, with 50 recipes
288
by Edward Lee
Edward Lee
Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey, with 50 recipes
288
by Edward Lee
Edward Lee
Hardcover
$30.00
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Overview
In his highly anticipated follow-up to the James Beard Award-winning Buttermilk Graffiti, Edward Lee examines his favorite libation—bourbon—with recipes, essays, history, profiles, distillery tours, and more. * Named a Best New Cookbook of Spring 2024 by Eater, Epicurious, and Food & Wine Knowledgeable, entertaining, and more than a little infatuated with his subject, award-winning food writer and chef Edward Lee gives us his insight into bourbon, telling us everything we should know about the mellow honey-brown treasure that’s put Kentucky on the global map: How bourbon is made. Its history. How to read a label. A look inside the famous distilleries. The influence of oak. Tours of Kentucky’s bourbon regions. How to taste bourbon like a professional. And, in the most delicious surprise, how to cook with bourbon, with 50 recipes from Bourbon-Glazed Chicken Wings and Blackened Salmon with Bourbon-Soy Marinade to a Bourbon and Butterscotch Pudding. Plus the best Old-Fashioned you’ll ever mix.
Product Details
| ISBN-13: | 9781648291531 |
|---|---|
| Publisher: | Artisan |
| Publication date: | 04/02/2024 |
| Pages: | 288 |
| Sales rank: | 121,998 |
| Product dimensions: | 7.20(w) x 9.20(h) x 1.20(d) |
About the Author
Edward Lee is the chef/owner of 610 Magnolia and Nami in Louisville, Kentucky, and the culinary director for Succotash Restaurants in Washington, DC, and Maryland, for which he was awarded a Bib Gourmand from the Michelin Guide. He is also the cofounder of the LEE Initiative, a nonprofit dedicated to diversity and equality in the restaurant industry. He operates the non-profit restaurant M. Frances in Washington, DC, as part of the LEE Initiative’s overall mission. He was awarded the Muhammad Ali Humanitarian Award in 2021. Chef Lee was the recipient of the 2019 James Beard Foundation Award for his book Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting Pot Cuisine. His first book was Smoke & Pickles. He was nominated for a Daytime Emmy for his role as host of the Emmy-winning PBS series TheMind of a Chef. He has hosted and written a feature documentary called Fermented.
Table of Contents
Introduction Who Is Bourbon? But What About Whiskey? How Bourbon Is Made A Brief History of Bourbon How to Cook with Bourbon Fire and Toast The Cooper: Paul McLaughlin A History of Kentucky Cooperages Bourbon During Prohibition Lapsang Souchong Manhattan What Glass Should I Use to Drink Bourbon? Ice Cubes and Whiskey Fire Is Essential, But So Is Water What’s in a Label? Bourbon Distillery Tour: The I-65 South Corridor Bacon Corn Pone with Bourbon Onion Jam Fried Halloumi Cheese with Spiced Bourbon Honey How to Reduce Bourbon Roasted Fennel and Bourbon–Burnt Orange Salad Beef Tartare Served on Burnt Oak Planks Bone-in Pork Chops in Bourbon Marinade with Bourbon Whole-Grain Mustard Sauce Charred Rib Eye Steak with Bourbon-Soy Butter Corn and Leather Why Corn Is Used in Bourbon Beyond Corn: Wheat, Rye, Barley, and Malt Boulevardier The Names Behind the Labels The Chef: Lawrence Weeks The Proper Way to Taste Bourbon What Is Moonshine, and Is It Related to Bourbon? Distillery Cats Bourbon Distillery Tour: Louisville City Limits Warm Goat Cheese Dip with Bourbon-Soaked Cherries Corn, Avocado, and Peach Salad with Bourbon-Sesame Vinaigrette Chilled Corn and Bourbon Soup Watermelon, Mint, Feta, and Fried Peanut Salad Bourbon-Cured Salmon Salad Corn Dog with Bourbon Mustard Roasted Sweet Potato with Bourbon-Miso Butter Bourbon Coffee Glazed Ham Steak with Fried Apples Oak and Spice The Flavors in White Oak Straight Bourbon vs. Blended Bourbon Barrels After Bourbon Classic Old-Fashioned Is Bourbon a Masculine Drink? The Distiller: Elizabeth McCall What Came First: Bourbon Whiskey or Bourbon Street? Bourbon and the Mississippi River Truth in Advertising Bourbon Distillery Tour: Lexington and Environs Bourbon and Gochujang BBQ Shrimp Bourbon-Glazed Chicken Wings Quail with Roasted Banana BBQ Sauce Blackened Salmon with Bourbon-Soy Marinade, Bok Choy, and Green Apple Pork Meatballs in Bourbon-Gochujang Coconut Broth Grilled Chicken Thighs in a Honey, Miso, and Mustard Marinade Yeast and Umami Bourbon and Umami Gold Rush How to Taste Bourbon Like a Pro The Critic: Fred Minnick How to Pair Bourbon for a Dinner Party The Importance of a Rickhouse The Bourbon Flavor Wheel Bourbon Distillery Tour: Central Kentucky Mushroom Grilled Cheese with Bourbon Gravy Whiskey Vidalia Onion SoupSlow-Grilled Chinese Eggplant in Bourbon Miso Poached Oysters in Bourbon Brown Butter Bourbon-Poached Bass with Peas and Scallions Brown Rice, Spelt, and Bourbon Risotto Braised Beef Shanks in Bourbon Sauce Copper and Caramel Pot Still vs. Column Still Paper Plane Starting a Bourbon Collection The CEO: Victor Yarbrough Bourbon in Pop Culture Bourbon Distillery Tour: Northern Kentucky and the Ohio River Bread Crumb Pancakes with Bourbon Maple SyrupBourbon Cherry Ice Cream Sandwich Bourbon Balls with Toffee-Popped Sorghum, Milk Chocolate, and Bourbon Pecans Fig, Walnut, and Saffron Kulfi with Bourbon Honey Lane Cake Bourbon and Butterscotch Pudding Corn Ice Cream with Bourbon Caramel The Legend: Fred Noe Bourbon Distillery Tour: Western Kentucky Bourbon’s Road Ahead Kentucky Distilleries Further Reading Acknowledgments Index About the AuthorFrom the B&N Reads Blog
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