Bourbon Land

“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.”
 

“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.”

“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.”

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.

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.’

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.

An enjoyable and accessible look at one of America’s favorite spirits; aficionados and the simply curious will want to pick this up.