Description

In his highly anticipated follow-up to the James Beard Award-winningButtermilk Graffiti. Edward Lee examines his favorite libation¡ªbourbon¡ªwith recipes. essays. history. profiles. distillery tours. and more. * Named a Best New Cookbook of Spring 2024 byEater. Epicurious. andFood 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.