My guest this week is Chef Edward Lee and his new book “BOURBON LAND”
While I am a certified WINO, my spirit of choice is Bourbon and this book is great.
In BOURBON LAND there are plenty of bourbon-infused recipes, but the book also represents the ways that Bourbon is becoming more modern, diverse, and global. It’s both a local flavor AND a global phenomenon.
Edward Lee is the bridge connecting the hipster restaurant world to the beautiful, old-time traditions around making bourbon. He says that as bourbon becomes more global, it’s important to remember where it comes from. It’s on trend with young people in high-end bars, but it’s still made by old guys in dungarees. Get a copy NOW!
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Lee thinks about bourbon as an ingredient, a tool, a luxurious gift that enhances food… showing us that it goes well with fish, Asian Food, salads…and yes, even that beloved Bourbon BBQ Sauce! Bourbon is time, trapped in a bottle…
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. Lee gives us his insight into bourbon, telling us everything we should know about the 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. The people who made bourbon in the past, and the people shaping the industry today. 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.
ABOUT THE AUTHOR: Edward Lee is the author of Bourbon Land, Smoke & Pickles and Buttermilk Graffiti; chef/owner of 610 Magnolia in Louisville, Kentucky; and culinary director of Succotash in National Harbor, Maryland, and Penn Quarter, Washington, DC. Lee is a 6-time finalist for the James Beard Award for Best Chef: Southeast He appears frequently in print and on television, including earning an Emmy nomination for his role in the Emmy Award–winning series The Mind of a Chef. Most recently, he wrote and hosted the feature documentary Fermented. He lives in Louisville and Washington, DC, and you can find him on Facebook, Instagram and Twitter @chefedwardlee. https://chefedwardlee.com/ Learn about the LEE Initiative
Good Life Guy’s Wine Bourbon of the Week:
Penelope Kentucky Straight Bourbon
Named after our Founder’s recently born daughter, Penelope Bourbon is our signature four grain straight bourbon whiskey uniquely blended from three bourbon mash bills. Each barrel is hand-selected and blended into a single batch for your enjoyment. Remarkably smooth and flavorful, Penelope is perfect whether sipping neat or using in your favorite cocktail. Tasting Notes: A nose of balanced corn sweetness, caramel, light oak, syrup, dynamic aroma profile with slight savory notes. Forward notes of sweet fruit and grain, slight leather, very slight candied cream and cherry. A body of fruit, syrup, candied sweetness, and a savory vanilla note with slight berry and citrus. Slight buttercream (icing) and corn bread finish with a lingering vanilla spice. https://penelopebourbon.com/