Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey, with 50 Recipes

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... In his highly anticipated follow-up to the James Beard Awardwinning Buttermilk Graffiti, Edward Lee examines his favorite libationbourbonwith recipes, essays, history, profiles, distillery tours, and more. 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 thats put Kentucky on the global How bourbon is made. Its history. How to read a label. A look inside the famous distilleries, from Jack Daniels to Buffalo Trace. The influence of oak. Tours of Kentuckys 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 youll ever mix.