Known for his innovative takes on Southern food, Louisville chef Edward Lee sings here the praises of bourbon in a vividly written and evocative tribute to its history and its possibilities.
Lee tips his hat to the obligatory matters of how bourbon is made, and if you’re already familiar with the process, you may leap ahead and overlook some insightful, opinionated commentary on topics such as mash bills.
Lee’s discussion of bourbon history, including profiles of significant figures past and present, and his guides to important distillers and distilleries, alternate with recipes for both drinks and food employing the spirit. Among the creations:
Corn, avocado, and peach salad with bourbon-sesame vinaigrette
Pork meatballs in bourbon-gochujang coconut broth
Mushroom grilled cheese sandwich with bourbon gravy
Bread crumb pancakes with bourbon maple syrup
An enthusiast’s book, which takes that enthusiasm very seriously.
Hardcover. Color photographs throughout.
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