波旁之地:给我的肯塔基威士忌的一封充满活力的情书 Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey, with 50 recipes

基本信息

Format:Hardback 288 pages, 100 photographs and illustrations

Publisher:Workman Publishing

Imprint:Artisan Books

ISBN:9781648291531

Published:18 Apr 2024

Dimensions:229 x 178 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

在备受期待的詹姆斯·比尔德奖获奖《酪乳涂鸦》的后续作品中，爱德华·李通过食谱、文章、历史、简介、酿酒厂之旅等研究了他喜欢的酒——波本威士忌。

屡获殊荣的美食作家兼厨师爱德华·李知识渊博、风趣幽默，而且对他的主题非常着迷，他向我们讲述了他对波本威士忌的见解，告诉我们关于使肯塔基州跻身全球地图的醇厚蜜棕色宝藏的一切我们应该知道的事情。 ： 波本威士忌是如何酿造的。 它的历史。 如何阅读标签。 参观知名酿酒厂的内部。 橡木的影响。 游览肯塔基州的波本威士忌地区。 如何像专业人士一样品尝波本威士忌。 而且，在美味的惊喜中，如何用波本威士忌烹饪，包含 50 种食谱，从波本釉面鸡翅和黑鲑鱼配波本大豆腌料到波本威士忌和奶油糖果布丁。 再加上您将永远混合的老式音乐。

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 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 Old-Fashioned you’ll ever mix.

作者简介

Edward Lee 是肯塔基州路易斯维尔 610 Magnolia and Nami 餐厅的厨师/老板，也是华盛顿特区和马里兰州 Succotash 餐厅的烹饪总监，他因此获得了米其林指南的必比登美食家称号。 他还是 LEE Initiative 的联合创始人，这是一个致力于餐饮业多元化和平等的非营利组织。 作为 LEE Initiative 整体使命的一部分，他在华盛顿特区经营非营利性餐厅 M. Frances。 李主厨凭借《酪乳涂鸦：厨师探索美国新大熔炉美食之旅》一书，荣获 2019 年詹姆斯·比尔德基金会奖。 他的书是《烟与泡菜》。 他因在荣获艾美奖的 PBS 系列节目《厨师的心灵》中担任主持人而获得日间艾美奖提名。 他主持并撰写了一部名为《发酵》的专题纪录片。

Edward Lee is the chef/owner of 610 Magnolia and Nami in Louisville, Kentucky, and the culinary director for Succotash Restaurants in Washington, DC, and Maryland, for which he was awarded a Bib Gourmand from the Michelin Guide. He is also the cofounder of the LEE Initiative, a nonprofit dedicated to diversity and equality in the restaurant industry. He operates the non-profit restaurant M. Frances in Washington, DC, as part of the LEE Initiative's overall mission. Chef Lee was the recipient of the 2019 James Beard Foundation Award for his book Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting Pot Cuisine. His book was Smoke & Pickles. He was nominated for a Daytime Emmy for his role as host of the Emmy-winning PBS series TheMind of a Chef. He has hosted and written a feature documentary called Fermented.