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Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey, with 50 recipes
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Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey, with 50 recipes
Current price: $30.00
Barnes and Noble
Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey, with 50 recipes
Current price: $30.00
Loading Inventory...
Size: Hardcover
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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.
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.
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.
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.
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