Bourbon land : a spirited love letter to my old Kentucky whiskey

Bourbon land A spirited love letter to my old Kentucky whiskey

Edward Lee, 1972-

Book - 2024

"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 t...ake 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"--

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641.252/Lee
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Location Call Number   Status
2nd Floor New Shelf 641.252/Lee (NEW SHELF) Due Dec 7, 2024
Subjects
Bourbon whiskey.
Cooking.
Bourbon whiskey
Cooking
cookbooks.
Cookbooks
Cookbooks.
Genres
cookbooks
Cookbooks
Published
New York, NY : Artisan Books [2024]
Language
English
Main Author
Edward Lee, 1972- (author)
Other Authors
Jessica Ebelhar (photographer)
Item Description
Includes index.
Physical Description
287 pages : illustrations (some color) ; 24 cm
ISBN
9781648291531
  • 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 9 Use to Drink Bourbon?
  • Ice Cubes and Whiskey
  • Fire Is Essential, but So Is Water
  • What's in a Label?
  • Distillery Tour: The 1-65 South Corridor
  • Bacon Corn Pone with Bourbon Onion Jam
  • Fried Halloumi Cheese with Spiced Bourbon Honey
  • Roasted Fennei and Bourbon-Burnt Orange Salad
  • How to Reduce Bourbon
  • Beef Tartare 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 S3
  • 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 Tour: Louisville City Limits
  • Distillery Cats
  • Warm Coat 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
Review by Booklist Review

All bourbon is whiskey, but not all whiskey is bourbon, and Lee drives that home in this ode to the distilled liquor. It's a primer on everything from cooperages to bourbon glasses, the big names in bourbon making--including the less-discussed women in the business--and the state of Kentucky. Chef, restaurateur, and author Lee (Buttermilk Graffiti, 2018) walks readers through the history of bourbon, including a road map to Lexington, Kentucky, and the local distilleries. It's also a cookbook, guiding newbies through the process of setting bourbon aflame (exercising the utmost caution) to reduce it to its most pleasing essence. A smattering of recipes will appeal to those who prefer to cook and bake with bourbon as is, in dishes like fried halloumi with spiced bourbon honey, pork meatballs in a bourbon-gochujang coconut broth, and quail with roasted banana BBQ sauce. Bourbon Land provides an enjoyable and accessible look at one of America's favorite spirits; aficionados and the simply curious will want to pick this up.

From Booklist, Copyright (c) American Library Association. Used with permission.

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