{"product_id":"bourbon-land-a-spirited-love-letter-to-my-old-kentucky-whiskey-with-50-recipes","title":"Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey, with 50 Recipes","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eEdward Lee \u003c\/b\u003eis 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 \n\u003ci\u003eButtermilk Graffiti: A Chef's Journey to Discover America's New Melting Pot Cuisine.\u003c\/i\u003e His first book was \n\u003ci\u003eSmoke \u0026amp; Pickles\u003c\/i\u003e. He was nominated for a Daytime Emmy for his role as host of the Emmy-winning PBS series \n\u003ci\u003eThe\u003c\/i\u003e\n\u003ci\u003eMind of a Chef\u003c\/i\u003e. He has hosted and written a feature documentary called \n\u003ci\u003eFermented.\u003c\/i\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIntroduction \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Who Is Bourbon? \n\u003cbr\u003e But What About Whiskey? \n\u003cbr\u003e How Bourbon Is Made \n\u003cbr\u003e A Brief History of Bourbon \n\u003cbr\u003e How to Cook with Bourbon \n\u003cbr\u003e Fire and Toast \n\u003cbr\u003e The Cooper: Paul McLaughlin \n\u003cbr\u003e A History of Kentucky Cooperages \n\u003cbr\u003e Bourbon During Prohibition \n\u003cbr\u003e\n\u003ci\u003eLapsang Souchong Manhattan \u003c\/i\u003e\n\u003cbr\u003e What Glass Should I Use to Drink Bourbon? \n\u003cbr\u003e Ice Cubes and Whiskey \n\u003cbr\u003e Fire Is Essential, But So Is Water \n\u003cbr\u003e What's in a Label? \n\u003cbr\u003e Bourbon Distillery Tour: The I-65 South Corridor \n\u003cbr\u003e\n\u003ci\u003eBacon Corn Pone with Bourbon Onion Jam \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eFried Halloumi Cheese with Spiced Bourbon Honey\u003c\/i\u003e\n\u003cbr\u003e How to Reduce Bourbon \n\u003cbr\u003e\n\u003ci\u003eRoasted Fennel and Bourbon-Burnt Orange Salad \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eBeef Tartare Served on Burnt Oak Planks \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eBone-in Pork Chops in Bourbon Marinade with Bourbon Whole-Grain Mustard Sauce \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eCharred Rib Eye Steak with Bourbon-Soy Butter \u003c\/i\u003e\n\u003cbr\u003e Corn and Leather \n\u003cbr\u003e Why Corn Is Used in Bourbon \n\u003cbr\u003e Beyond Corn: Wheat, Rye, Barley, and Malt \n\u003cbr\u003e\n\u003ci\u003eBoulevardier \u003c\/i\u003e\n\u003cbr\u003e The Names Behind the Labels \n\u003cbr\u003e The Chef: Lawrence Weeks \n\u003cbr\u003e The Proper Way to Taste Bourbon \n\u003cbr\u003e What Is Moonshine, and Is It Related to Bourbon? \n\u003cbr\u003e Distillery Cats \n\u003cbr\u003e Bourbon Distillery Tour: Louisville City Limits \n\u003cbr\u003e\n\u003ci\u003eWarm Goat Cheese Dip with Bourbon-Soaked Cherries \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eCorn, Avocado, and Peach Salad with Bourbon-Sesame Vinaigrette \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eChilled Corn and Bourbon Soup \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eWatermelon, Mint, Feta, and Fried Peanut Salad \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eBourbon-Cured Salmon Salad \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eCorn Dog with Bourbon Mustard\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eRoasted Sweet Potato with Bourbon-Miso Butter \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eBourbon Coffee Glazed Ham Steak with Fried Apples \u003c\/i\u003e\n\u003cbr\u003e Oak and Spice \n\u003cbr\u003e The Flavors in White Oak \n\u003cbr\u003e Straight Bourbon vs. Blended Bourbon \n\u003cbr\u003e Barrels After Bourbon \n\u003cbr\u003e\n\u003ci\u003eClassic Old-Fashioned \u003c\/i\u003e\n\u003cbr\u003e Is Bourbon a Masculine Drink? \n\u003cbr\u003e The Distiller: Elizabeth McCall \n\u003cbr\u003e What Came First: Bourbon Whiskey or Bourbon Street? \n\u003cbr\u003e Bourbon and the Mississippi River \n\u003cbr\u003e Truth in Advertising \n\u003cbr\u003e Bourbon Distillery Tour: Lexington and Environs \n\u003cbr\u003e\n\u003ci\u003eBourbon and Gochujang BBQ Shrimp\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eBourbon-Glazed Chicken Wings \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eQuail with Roasted Banana BBQ Sauce \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eBlackened Salmon with Bourbon-Soy Marinade, Bok Choy, and Green Apple\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003ePork Meatballs in Bourbon-Gochujang Coconut Broth \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eGrilled Chicken Thighs in a Honey, Miso, and Mustard Marinade \u003c\/i\u003e\n\u003cbr\u003e Yeast and Umami \n\u003cbr\u003e Bourbon and Umami \n\u003cbr\u003e\n\u003ci\u003eGold Rush \u003c\/i\u003e\n\u003cbr\u003e How to Taste Bourbon Like a Pro \n\u003cbr\u003e The Critic: Fred Minnick \n\u003cbr\u003e How to Pair Bourbon for a Dinner Party \n\u003cbr\u003e The Importance of a Rickhouse \n\u003cbr\u003e The Bourbon Flavor Wheel \n\u003cbr\u003e Bourbon Distillery Tour: Central Kentucky \n\u003cbr\u003e\n\u003ci\u003eMushroom Grilled Cheese with Bourbon Gravy \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eWhiskey Vidalia Onion Soup\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eSlow-Grilled Chinese Eggplant in Bourbon Miso \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003ePoached Oysters in Bourbon Brown Butter\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eBourbon-Poached Bass with Peas and Scallions \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eBrown Rice, Spelt, and Bourbon Risotto \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eBraised Beef Shanks in Bourbon Sauce \u003c\/i\u003e\n\u003cbr\u003e Copper and Caramel \n\u003cbr\u003e Pot Still vs. Column Still \n\u003cbr\u003e\n\u003ci\u003ePaper Plane \u003c\/i\u003e\n\u003cbr\u003e Starting a Bourbon Collection \n\u003cbr\u003e The CEO: Victor Yarbrough \n\u003cbr\u003e Bourbon in Pop Culture \n\u003cbr\u003e Bourbon Distillery Tour: Northern Kentucky and the Ohio River \n\u003cbr\u003e\n\u003ci\u003eBread Crumb Pancakes with Bourbon Maple Syrup\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eBourbon Cherry Ice Cream Sandwich \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eBourbon Balls with Toffee-Popped Sorghum, Milk Chocolate, and Bourbon Pecans \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eFig, Walnut, and Saffron Kulfi with Bourbon Honey \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eLane Cake \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eBourbon and Butterscotch Pudding \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eCorn Ice Cream with Bourbon Caramel \u003c\/i\u003e\n\u003cbr\u003e The Legend: Fred Noe \n\u003cbr\u003e Bourbon Distillery Tour: Western Kentucky \n\u003cbr\u003e Bourbon's Road Ahead \n\u003cp\u003e\u003c\/p\u003e Kentucky Distilleries \n\u003cbr\u003e Further Reading \n\u003cbr\u003e Acknowledgments \n\u003cbr\u003e Index \n\u003cbr\u003e About the Author \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\" \n\u003cbr\u003e -- \n\u003cb\u003ePhil Rosenthal, host and author of Somebody Feed Phil\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\"-- \n\u003cb\u003eVivian Howard, chef, author, and television personality\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eBourbon Land\u003c\/i\u003e 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.\"-- \n\u003cb\u003eFred Minnick, author of Bourbon Curious\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\"-- \n\u003ci\u003e\u003cb\u003eFood \u0026amp; Wine, Best New Food \u0026amp; Drink Books\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Not only will this tome convince you to take a sip, but it will also make you want to cook with bourbon.\"-- \n\u003ci\u003e\u003cb\u003eSouthern Living\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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 \n\u003ci\u003eBob's Burgers\u003c\/i\u003e 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.'\"-- \n\u003ci\u003e\u003cb\u003eEater, Best New Cookbooks\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\"-- \n\u003ci\u003e\u003cb\u003eEpicurious, Most Exciting New Cookbooks\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A deep dive. . . . In Bourbon Land, Lee covers the spirit's history and essential components, and learns from the craftspeople who take it \n\u003cb\u003e \u003c\/b\u003efrom grain to glass.\"-- \n\u003ci\u003e\u003cb\u003eGarden \u0026amp; Gun\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"An enjoyable and accessible look at one of America's favorite spirits; aficionados and the simply curious will want to pick this up.\"-- \n\u003ci\u003e\u003cb\u003eBooklist\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Full of good advice . . . and inspiring dishes. . . . Anyone who enjoys Kentucky culture and bourbon will find much to like.\"-- \n\u003ci\u003e\u003cb\u003eWall Street Journal\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 03\/01\/2024 pg. 6 (EAN 9781648291531, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Lee, Edward\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-04-02\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Beverages|Alcoholic - Spirits|Cooking|Regional \u0026amp; Cultural|American - Southern States|Cooking|Essays \u0026amp; Narratives|Technology \u0026amp; Engineering|Food Science|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Bourbon whiskey|Cooking\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.95 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781648291531\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781648291531\u003c\/p\u003e","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":51154303615254,"sku":"SP-9781648291531","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781648291531_spiral.png?v=1774941142","url":"https:\/\/lusper.myshopify.com\/products\/bourbon-land-a-spirited-love-letter-to-my-old-kentucky-whiskey-with-50-recipes","provider":"Lusperbooks","version":"1.0","type":"link"}