In his highly anticipated follow-up to the James Beard Award-winningButtermilk Graffiti, Edward Lee examines his favorite libationbourbonwith recipes, essays, history, profiles, distillery tours, and more.* Named a Best New Cookbook of Spring 2024 byEater, Epicurious, andFood & Wine

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 thats 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 Kentuckys 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 youll ever mix.