Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey, with 50 Recipes
Biographical Note: 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...
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Biographical Note: 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 Soup Slow-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 Syrup Bourbon 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 Author Brief Description: "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. Bourbon is more than just a drink. It's a way of life in Kentucky, a culture all its own, and it's globally more popular than ever. In this one-stop guide to all things bluegrass whiskey, Bourbon Land celebrates everything you want to know about the libation. In 50 entries, author and James Beard Award winner Edward Lee fills the book with personal reflections, profiles of bourbon's historical figures and future leaders, process how-tos, histories, maps, distillery tours, and more. Lee also shares 50 recipes that take bourbon from the glass to the skillet with dishes like Mushroom Grilled Cheese with Bourbon Gravy, Roasted Fennel and Bourbon-Burnt Orange Salad, and Pork Meatballs in Bourbon Gochujang Coconut Broth. Readers will learn the ins and outs of the industry, from why corn is used in bourbon, how oak is turned into barrels, how the drink survived prohibition, and even which furry friends stand guard over the warehouses. Boasting colorful photos and illustrations, and easy-to-digest maps, Bourbon Land will make a bourbon connoisseur out of anyone"-- Review Quotes: "I couldn't imagine a better guide to America's native spirit. Chef Edward Lee's easy conversational style combined with culinary chops make for a fine book, as delightful as a barrel-proof whiskey on the rocks." -- Phil Rosenthal, host and author of Somebody Feed Phil Review Quotes: "If you think Kentucky whiskey only makes sense in a glass, let Chef Edward Lee's unmatched prose show you how bourbon eats as good as it drinks."-- Vivian Howard, chef, author, and television personality Review Quotes: " Bourbon Land changes the bourbon conversation. Edward Lee brings a new perspective to its culture and history and shares the secrets of cooking with bourbon that have made him a national treasure."-- Fred Minnick, author of Bourbon Curious Review Quotes: "Lee . . . is a funny, smart guide to the world of bourbon, explaining how to read a label and taste bourbon, the details that make this drink so beloved to many, and introducing us to the people who turn bourbon into an art. He also shares recipes for bourbon cocktails and food that only gets better with a splash or two of the good stuff."-- Food & Wine, Best New Food & Drink Books Review Quotes: "Not only will this tome convince you to take a sip, but it will also make you want to cook with bourbon."-- Southern Living Review Quotes: "Perhaps the most exciting thing about the book is the way Lee uses its pages to show that bourbon's uses go far beyond cocktails: Here, it cuts through the salty squeak of haloumi cheese, adds a touch of sweetness to a banana BBQ sauce, and pairs perfectly with earthy miso for a sauce that can be spread atop Chinese eggplant or a roasted sweet potato. These recipes, which are divided regionally throughout the state of Kentucky, make you realize that bourbon is as much an ingredient as it is a technique used to glaze chicken wings, poach oysters, or candy pecans for bourbon balls (a statewide favorite). What's more, Lee really digs into the people who produce bourbon and the culture surrounding it, explaining the spirit's midcentury modern appeal through pop culture and how patriotism, Anthony Bourdain, and even Bob's Burgers helped sustain its renaissance. By the end of the book -- which showcases the spirit's versatility, complexities, and staying power -- you'll likely agree with Lee when he writes, 'Bourbon is my best friend.'"-- Eater, Best New Cookbooks Review Quotes: "Lee's new bourbon book isn't just a drinks collection or the standard add-whiskey-to-your-barbecue sauce offering. There are cocktails, like a Manhattan that pairs smoky Lapsang Souchong tea with bourbon and luscious oloroso sherry, and a fragrant Gold Rush with a touch of salt and a syrup sweetened with golden raisins. But this is also an ambitious collection of dishes and techniques both savory and sweet: a salad of roasted fennel with bourbon-glazed burnt oranges and feta; a trick for making bourbon-flavored salt; a mushroomy brown rice, bourbon, and spelt risotto."-- Epicurious, Most Exciting New Cookbooks Review Quotes: "A deep dive. . . . In Bourbon Land, Lee covers the spirit's history and essential components, and learns from the craftspeople who take it from grain to glass."-- Garden & Gun Review Quotes: "An enjoyable and accessible look at one of America's favorite spirits; aficionados and the simply curious will want to pick this up."-- Booklist Review Quotes: "Full of good advice . . . and inspiring dishes. . . . Anyone who enjoys Kentucky culture and bourbon will find much to like."-- Wall Street Journal Review Citations:
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Author: Lee, Edward
Publisher: Artisan Publishers
Binding: Hardcover
Pub Date: 2024-04-02
BISAC: Cooking|Beverages|Alcoholic - Spirits|Cooking|Regional & Cultural|American - Southern States|Cooking|Essays & Narratives|Technology & Engineering|Food Science|General
Subjects: Cookbooks|Bourbon whiskey|Cooking
Weight: 1.95 lbs
ISBN: 9781648291531
ASIN: -
SKU: SP-9781648291531
Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey, with 50 Recipes
$40.00