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Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, wher

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. Bourbon is more than just a drink. It's a way of life in Kentucky, a culture all its own, and it's globally more popular than ever. In this one-stop guide to all things bluegrass whiskey, Bourbon Land celebrates everything you want to know about the libation. In 50 entries, author and James Beard Award winner Edward Lee fills the book with personal reflections, profiles of bourbon's historical figures and future leaders, process how-tos, histories, maps, distillery tours, and more. Lee also shares 50 recipes that take bourbon from the glass to the skillet with dishes like Mushroom Grilled Cheese with Bourbon Gravy, Roasted Fennel and Bourbon-Burnt Orange Salad, and Pork Meatballs in Bourbon Gochujang Coconut Broth. Readers will learn the ins and outs of the industry, from why co

American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories?A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. There’s a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavors of their lost country. A Uyghur café in New York’s Brighton Beach serves a noodle soup that seems so very familiar and yet so very exotic—one unexpected ingredient opens a window onto an entirely unique culture. A beignet from Café du Monde in New Orleans, as potent as Proust’s madeleine, inspires a narrative that tunnels through time, back to the first Creole cook

Akin to oral legends this story is told word of mouth from a mysterious elderly teacher and is recorded by a skeptical young man, the apparent author. The old man, the principle character, is examined