March 1, 2024
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.
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