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.

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. 

We've been fortunate to call Edward a friend for years, after he and our dad connected over their obviously shared passions. He has fully embraced the culture and traditions of Kentucky bourbon and we admire and relate to how he has creatively melded his heritage with Southern hospitality, staying true to his roots while offering reinvented classics. As one of the first professional chefs to discover our Pappy Van Winkle Barrel-Aged Maple Syrup, infusing it in many of his famous recipes at 610 Magnolia, we couldn't be more thrilled to continue to highlight his incredible talent and offer the opportunity to  enjoy this deliciously inspired cookbook. An entirely Kentucky born product, from the food to photographers - this book is a true love letter to, and from, Kentucky. 

288 pages