{"product_id":"129182","title":"Bourbon Land ","description":"\u003ccenter\u003e\u003cdiv style=\"text-align:center\"\u003e\u003cimg src=\"https:\/\/tmgdisk01.cafe24.com\/images\/vs\/4172\/sv\/3jX1O019R4ZlD8ns8jMpSPsgW968lL.png?v=1765058956\" style=\"max-width:100%;max-height:10px\"\u003e\u003c\/div\u003e\u003c\/center\u003e\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\u003ccenter\u003e\n\n\u003cdiv style=\"width:95%\"\u003e\n\n\u003cdiv style=\"text-align:center;font-size:30px;font-weight:bolder;line-height:1.6em\"\u003e Bourbon Land \u003c\/div\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003cdiv style=\"border-bottom:1px;border-bottom-style:dotted;border-color:;padding-bottom:20px\"\u003e\u003ccenter\u003e\u003ctable align=\"center\" width=\"100%\"\u003e\u003ctbody style=\"border:0px\"\u003e\n\n\u003ctr\u003e\u003ctd align=\"center\" style=\"line-height:1.2em;text-align:center;font-size:18px;color:black;font-weight:bold;padding-bottom:20px;\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\n\n\u003ctr\u003e\u003ctd style=\"text-align:center\"\u003e\u003cimg src=\"https:\/\/image.yes24.com\/goods\/152363368\/XL\" style=\"max-width:100%;height:auto\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/center\u003e\u003c\/div\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003cdiv style=\"width:95%;{split_style6}padding-top:20px;padding-bottom:20px\"\u003e\n\n\u003cdiv style=\"text-align:left;font-size:16px;font-weight:bold;padding-bottom:20px\"\u003e Description \u003c\/div\u003e\n\n\u003cdiv style=\"text-align:left;word-break:break-all;font-size:14px;line-height:1.6em;\"\u003e\n\n\u003cdiv\u003e\u003ch5\u003e \u003cb\u003eBook Introduction\u003c\/b\u003e\n\u003c\/h5\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cdiv\u003e \u003cb\u003e“Lee Gyun drinks makgeolli, and Edward Lee drinks bourbon.”\u003c\/b\u003e \u003cbr\u003eEdward Lee's \"Bourbon Land\" First Published in Korean\u003cbr\u003e All about bourbon whiskey, tempting with its aroma and captivating with its story.\u003cbr\u003e\u003cbr\u003e Strongly recommended by Jo Seung-won of Jurak World, Carnivore Man, and Kim Ji-ho of Whiskey Dia\u003cbr\u003e The most anticipated book among whiskey lovers in Korea\u003cbr\u003e Includes 50 bourbon recipes and a special Korean-language introduction.\u003cbr\u003e\u003cbr\u003e Edward Lee, a star chef and author, has published his latest book, Bourbon Land.\u003cbr\u003e We look at the culture and history of bourbon, America's representative whiskey, through the fresh perspective of an immigrant, and generously share recipes that utilize bourbon as an ingredient.\u003cbr\u003e Since its publication in the United States, Bourbon Land has garnered significant attention as a must-read for whiskey lovers, and was even named a finalist in the wine and beer category of the 2025 IACP Awards.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e Edward Lee describes Bourbon as his \"best friend,\" someone he feels comfortable with whenever he meets her. \u003cbr\u003eIn Korea, the charm of familiar and popular bourbon whiskeys such as 'Jim Beam', 'Jack Daniel', and 'Maker's Mark' is closely examined through the eyes of Edward Lee.\u003cbr\u003e For Edward Lee, Kentucky is like a second home to him. He learns about the process of making bourbon whiskey, which is made only with corn grown in newly charred oak barrels, the winding history of bourbon, as well as his own bourbon tasting method, how to choose a glass and ice, how to serve whiskey to guests, and how to collect whiskey. This book is followed by an introduction to Kentucky's famous distilleries and interviews with key figures in bourbon.\u003cbr\u003e Additionally, it contains 50 creative bourbon recipes that allow you to enjoy bourbon to its fullest potential through the author's most confident 'cooking' method, providing a special quality that sets it apart from other whiskey guidebooks.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003eLet's take a look at the whiskey bible, which is so rich and unique that it has been praised by domestic whiskey lovers, including reporters Jo Seung-won and Kim Ji-ho, who read it first, saying, \"It's not just a simple bourbon book.\"\u003cbr\u003e Now it's time to taste Chef Edward Lee's uniquely delicious world of 'edible bourbon'.\u003cbr\u003e\n\n\u003c\/div\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cul\u003e\u003cli\u003e You can preview some of the book's contents.\u003cbr\u003e \u003cspan\u003ePreview\u003c\/span\u003e\n\n\u003c\/li\u003e\u003c\/ul\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cdiv\u003e\u003ch5\u003e \u003cb\u003eindex\u003c\/b\u003e\n\u003c\/h5\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e Preface to the Korean edition\u003cbr\u003e To begin with\u003cbr\u003e\u003cbr\u003e Who is Bourbon?\u003cbr\u003e So what is whiskey?\u003cbr\u003e The process of making bourbon whiskey\u003cbr\u003e A Brief History of Bourbon\u003cbr\u003e How to Cook with Bourbon\u003cbr\u003e Fire and toast\u003cbr\u003e Banker: Paul McLaughlin\u003cbr\u003e History of Cooperage, Kentucky\u003cbr\u003e Prohibition-era bourbon whiskey\u003cbr\u003e Lapsang Souchong Manhattan\u003cbr\u003e What glass should I use to drink bourbon whiskey?\u003cbr\u003e Ice and whiskey\u003cbr\u003e Fire is essential, but so is water.\u003cbr\u003e What does the label say?\u003cbr\u003e Distillery Tour: I-65 South\u003cbr\u003e Bacon Corn Pone with Bourbon Onion Jam \u003cbr\u003eHalloumi Cheese Fries with Spicy Bourbon Honey\u003cbr\u003e Roasted Fennel and Bourbon-Roasted Orange Salad\u003cbr\u003e How to boil down bourbon\u003cbr\u003e Beef tartare on a charred oak plank\u003cbr\u003e Bourbon-marinated pork chops with bourbon whole-grain mustard sauce\u003cbr\u003e Well-cooked ribeye steak with bourbon soy butter\u003cbr\u003e Corn and leather\u003cbr\u003e Why Corn Is in Bourbon Whiskey\u003cbr\u003e Grains other than corn: wheat, rye, barley, malt\u003cbr\u003e In the fire body\u003cbr\u003e Those Hidden Behind the Label\u003cbr\u003e Chef: Lawrence Weeks\u003cbr\u003e The Right Way to Taste Bourbon\u003cbr\u003e What is moonshine and what does it have to do with bourbon?\u003cbr\u003e Distillery Tour: Louisville City Limits\u003cbr\u003e Distillery Cat\u003cbr\u003e Warm Goat Cheese Dip with Bourbon-Marinated Cherries\u003cbr\u003e Corn Avocado Peach Salad with Bourbon Sesame Vinaigrette\u003cbr\u003e Cold Corn Bourbon Soup\u003cbr\u003e Watermelon, Mint, Feta, and Fried Peanut Salad\u003cbr\u003e Bourbon-Curbed Salmon Salad\u003cbr\u003e Hotdog with bourbon mustard  \u003cbr\u003eRoasted Sweet Potatoes with Bourbon Miso Butter\u003cbr\u003e Bourbon Coffee Glazed Ham Steak with Baked Apples\u003cbr\u003e Oak and spices\u003cbr\u003e The flavor of white oak\u003cbr\u003e Straight Bourbon VS.\u003cbr\u003e Blended Bourbon\u003cbr\u003e Oak barrels after bourbon distillation\u003cbr\u003e Classic Old Fashioned\u003cbr\u003e Women and Whiskey\u003cbr\u003e Distiller: Elizabeth McCall\u003cbr\u003e Which came first: Bourbon whiskey or Bourbon Street?\u003cbr\u003e Bourbon and the Mississippi River\u003cbr\u003e The Truth About Advertising\u003cbr\u003e Distillery Tours: Lexington and Surrounding Areas\u003cbr\u003e Bourbon Glazed Chicken Wings\u003cbr\u003e Bourbon Gochujang BBQ Shrimp\u003cbr\u003e Quail with Roasted Banana Barbecue Sauce\u003cbr\u003e Blackened salmon marinated in bourbon soy sauce, with bok choy and green apples\u003cbr\u003e Pork Meatballs in Bourbon Gochujang Broth\u003cbr\u003e Grilled chicken thighs marinated in honey, miso, and mustard\u003cbr\u003e Yeast and umami\u003cbr\u003e gold rush\u003cbr\u003e Bourbon and savory\u003cbr\u003e Critic: Fred Minnick\u003cbr\u003e How to Taste Bourbon Like a Pro\u003cbr\u003e How to Pair Bourbon for a Dinner Party\u003cbr\u003e Bourbon Flavor Wheel  \u003cbr\u003eThe Importance of Rick House\u003cbr\u003e Distillery Tours: Central Kentucky\u003cbr\u003e Mushroom Grilled Cheese Sandwich with Bourbon Gravy\u003cbr\u003e Brown Rice Spelt Bourbon Risotto\u003cbr\u003e Whiskey Onion Soup\u003cbr\u003e Slow-roasted eggplant in bourbon miso\u003cbr\u003e Oysters cooked in bourbon brown butter\u003cbr\u003e Bourbon-cooked sea bass with peas and green onions\u003cbr\u003e Bourbon Sauce Braised Beef Shank\u003cbr\u003e Copper and Caramel\u003cbr\u003e Single stage still vs.\u003cbr\u003e continuous distillation machine\u003cbr\u003e Paper plane\u003cbr\u003e Start your bourbon collection\u003cbr\u003e CEO: Victor Yarbrough\u003cbr\u003e Bourbon in Popular Culture\u003cbr\u003e Distillery Tours: Northern Kentucky\u003cbr\u003e Bourbon Cherry Ice Cream Sandwich\u003cbr\u003e Breadcrumb Pancakes with Bourbon Maple Syrup\u003cbr\u003e Bourbon Balls with Toffee Corn Popcorn, Milk Chocolate, and Bourbon Pecans\u003cbr\u003e Fig Walnut Saffron Kulfi with Bourbon Honey\u003cbr\u003e Rain Cake\u003cbr\u003e Legend: Fred Noe\u003cbr\u003e Bourbon Butterscotch Pudding\u003cbr\u003e Corn Ice Cream with Bourbon Caramel\u003cbr\u003e Distillery Tours: Western Kentucky\u003cbr\u003e The way forward for bourbon\u003cbr\u003e Kentucky Distillery\u003cbr\u003e Additional literature  \u003cbr\u003eAcknowledgements\u003cbr\u003e INDEX\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cdiv\u003e\u003ch5\u003e \u003cb\u003eDetailed image\u003c\/b\u003e \u003c\/h5\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cdiv\u003e\u003cimg src=\"https:\/\/image.yes24.com\/momo\/TopCate5571\/MidCate004\/557035204.jpg\" border=\"0\" alt=\"Detailed Image 1\"\u003e\u003c\/div\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cdiv\u003e\u003ch5\u003e \u003cb\u003eInto the book\u003c\/b\u003e\n\u003c\/h5\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e I feel like Koreans value something genuine, something created by so-called good people who work hard and live honestly.\u003cbr\u003e I know some bourbon makers, all good people who live on the Kentucky country roads and dedicate their lives to making this traditional whiskey.\u003cbr\u003e I would be more than happy if bourbon whiskey became popular in Korea, a country I love and filled with foods that truly resonate with me.\u003cbr\u003e\u003cbr\u003e --- p.7\u003cbr\u003e\u003cbr\u003e The oak wood that makes up all the oak barrels is also the source of the flavor of bourbon whiskey.\u003cbr\u003e It takes 70 to 100 years for a small acorn to grow from a sapling into a fully grown oak tree, the source of the flavor in this glass I hold in the fading sunlight outside my window. \u003cbr\u003eThe countless hours, days, and years that farmers and their families dedicate to growing corn, rye, and wheat create bourbon whiskey.\u003cbr\u003e Several factors work simultaneously and over time to give this brown liquid the flavors of faded leather, burnt fruit, toasted hay, damp earth, and dried spices.\u003cbr\u003e\u003cbr\u003e --- p.15\u003cbr\u003e\u003cbr\u003e The magical properties that make bourbon whiskey an irresistible drink are precisely why it has become a staple in my kitchen.\u003cbr\u003e The flavor of bourbon whiskey is unique, intense, and unforgettable, instantly elevating the flavor of my dishes.\u003cbr\u003e Recipes gain depth and new dimensions, layers and soul.\u003cbr\u003e Of course, it adds savory and smoky flavors, caramel and tannins.\u003cbr\u003e Cooking with bourbon is about respecting the spirit.\u003cbr\u003e It is the practice of balance and beauty. \u003cbr\u003eNo special teaching is required, but attention is required.\u003cbr\u003e It's the ultimate luxury, but it's so easy to get that it can easily seem ordinary.\u003cbr\u003e There are many different flavors of bourbon whiskey, but they all have one thing in common: the taste of time trapped in a bottle.\u003cbr\u003e Once you learn how to cook with bourbon, you'll become obsessed with it.\u003cbr\u003e The writings, places, people, and history I've written are the result of a lifetime of culinary experiences with bourbon whiskey.\u003cbr\u003e\u003cbr\u003e --- p.16\u003cbr\u003e\u003cbr\u003e I have many 'friends', and they all bring their own style to my world.\u003cbr\u003e My favorite tequila is the one who will come out right away if you suddenly call him in the middle of the night, but when we're together, we strangely break the law a little.\u003cbr\u003e Jin and I have always had a relationship where we argue fiercely. \u003cbr\u003eHe shows up dressed up so smartly and wearing so much perfume that he wants to be the center of attention wherever he goes.\u003cbr\u003e I think it would be nice if we could get along, but I feel like that friend is meeting me out of pity for me, and strangely enough, I keep feeling that way too.\u003cbr\u003e I used to enjoy dating vodka for a while, but at some point, I started wearing candy-like lipstick and flashy clothes, making it hard to recognize my original self.\u003cbr\u003e We met a few times after that, but it seemed like he was more focused on taking selfies than on what I was saying.\u003cbr\u003e\u003cbr\u003e --- p.17\u003cbr\u003e\u003cbr\u003e The amazing thing about bourbon whiskey is that so many different flavors can coexist in one glass.\u003cbr\u003e So when using bourbon as an ingredient, you isolate one or more of these flavor notes and then manipulate the rest of the ingredients to bring out those flavors. \u003cbr\u003eFor example, if you want to emphasize the butterscotch flavor of bourbon, you can add butterscotch to your food to taste the bourbon through that lens, which will dull the salty flavor.\u003cbr\u003e Of course, the many flavors of bourbon remain, but the intense butterscotch flavor comes through first, from a distance, and serves to add a complex flavor to the entire dish.\u003cbr\u003e This is my general approach when using bourbon in cooking, and I followed the same approach for the recipes in this book.\u003cbr\u003e\u003cbr\u003e --- p.33\u003cbr\u003e\u003cbr\u003e If there were no fire in the world, there would be no bourbon whiskey.\u003cbr\u003e No other whiskey in the world, other than bourbon, burns its barrels before maturation.\u003cbr\u003e The ability to control fire is a testament to human intelligence.\u003cbr\u003e Fire is both fascinating and destructive.\u003cbr\u003e We are drawn to fire, yet at the same time we are afraid of it.\u003cbr\u003e Fire is the origin of cooking. \u003cbr\u003eThe flavor that fire adds to food is fundamental.\u003cbr\u003e I have always been fascinated by the aroma created by a direct flame.\u003cbr\u003e There are many names for its aroma, including charred, grilled, burnt, toasted, and smoked.\u003cbr\u003e This is the Maillard reaction.\u003cbr\u003e Ashes and bark, barbecue and grill.\u003cbr\u003e The yearning that arises from this is instinctive.\u003cbr\u003e So, it is only natural that foods that are charred or grilled go better with bourbon whiskey.\u003cbr\u003e As a chef, the more you learn about the relationship between fire and bourbon, the more you can learn how to cook with it, how to find food pairings, and how the relationship between food and bourbon develops.\u003cbr\u003e\u003cbr\u003e --- p.37\u003cbr\u003e\u003cbr\u003e If you ask me what glass I should use when drinking a cocktail or enjoying a drink in the comfort of my home, I'll say whatever glass I have at hand. \u003cbr\u003eThere is no wrong glass to drink bourbon from.\u003cbr\u003e I prefer to drink my bourbon in a large rocks glass with a few ice cubes, just a little less than a fingertip deep.\u003cbr\u003e But even if it's a plastic cup filled with crushed ice, it's just as enjoyable to drink.\u003cbr\u003e\u003cbr\u003e --- p.52\u003cbr\u003e\u003cbr\u003e Ice lovers also consider the clarity of the ice to be important.\u003cbr\u003e To make completely clear ice, you need to boil the water. If you boil it several times and then slowly freeze it into a square shape and transfer it to an airtight container, you can prevent it from freezing while maintaining its pretty shape.\u003cbr\u003e Making ice this clean is a somewhat labor-intensive process, but seeing the expressions on customers' faces as they admire the crystal-clear ice is priceless.\u003cbr\u003e\u003cbr\u003e --- p.54\u003cbr\u003e\u003cbr\u003e Now let's taste it. \u003cbr\u003eTake a small sip, roll it around in your mouth, and then swallow.\u003cbr\u003e This is something I do mainly to train my mouth.\u003cbr\u003e When you taste bourbon whiskey for the first time in a day, the first sip usually just shocks your palate, leaving only a bitter aftertaste.\u003cbr\u003e What really matters is the second round.\u003cbr\u003e Roll it around in your mouth, swallow slowly, and exhale gently while licking your lips. (This is called a Kentucky Chew.)\u003cbr\u003e --- p.109\u003cbr\u003e\u003cbr\u003e Let's serve our best bourbons early in the evening, and our bottom-shelf, easy-to-find drinks last.\u003cbr\u003e I've been to many bourbon-themed dinners over the years, and often times I have to wait until the last course to get my 20-year-old bourbon, or worse, after dinner is over.\u003cbr\u003e But by then, the subtle flavor can no longer be felt. \u003cbr\u003eAfter countless courses and drinks, you should be looking for an antacid for digestion, not a fine spirit.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e --- p.197\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cdiv\u003e\u003ch5\u003e \u003cb\u003ePublisher's Review\u003c\/b\u003e\n\u003c\/h5\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e \u003cb\u003eMy favorite bourbon whiskey is\u003cbr\u003e It's the bourbon whiskey you're holding in your hand right now.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e Finalists selected for the 2025 IACP Wine and Beer of Spirits Awards\u003cbr\u003e “Bourbon is a gateway to a piece of life we ​​haven't yet awakened to.”\u003cbr\u003e The Bourbon Whiskey Bible, filled with the life and soul of Edward Lee, is now published for the first time in Korea.\u003cbr\u003e\u003cbr\u003e Edward Lee, a global star chef and James Beard Award-winning author with a uniquely humorous style and sensibility, has finally published his latest book, Bourbon Land.\u003cbr\u003e [Black and White Chef] When the popular YouTuber Meat Man appeared, he personally cooked one of the dishes in the book, 'Bourbon Brisket', which became a hot topic, and it is also a highly anticipated book that domestic readers have been waiting for to be published. \u003cbr\u003eIt was almost fate that Edward Lee, who settled in Louisville, Kentucky, USA, became obsessed with Kentucky's signature whiskey, 'bourbon.'\u003cbr\u003e Having created a sensation by highlighting the food stories of immigrants in the United States in his previous work, \"Buttermilk Graffiti,\" this time, he uses bourbon, America's representative liquor, to interpret the sweat and culture of countless people contained in a single glass of bourbon whiskey, in his own unique and affectionate language.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e Bourbon Land, which he wrote with special affection, is not just a simple whiskey textbook.\u003cbr\u003e It is a journey that follows the lives of those who make, drink, and consume bourbon, and a record of the desires, conflicts, pride, and wounds contained in a single glass of alcohol.\u003cbr\u003e The majestic scenery of a Kentucky distillery and the voices of the labor force, often hidden behind corporate marketing, are interwoven to convey the message that runs through his life: “Bourbon is ultimately a story about people.” \u003cbr\u003eIn recognition of this work, it was selected as a finalist in the wine and beer category at the 2025 IACP AWARD held recently in August.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003eEverything you need to know about bourbon whiskey, straight from the world's top chefs who are obsessed with it.\u003cbr\u003e Kentucky Bourbon Distillery Tour with Edward Lee's Favorite Restaurant Guide\u003cbr\u003e 50 Bourbon-Inspired Recipes He Discovered in His Kitchen\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e In this book, Chef Edward Lee, who generously expresses his love for bourbon whiskey by saying, “Bourbon is my best friend,” reveals everything you need to know about the smooth, honey-colored treasure that made Kentucky famous around the world, from his own perspective.\u003cbr\u003e First, we've included a tour guide of local Kentucky distilleries, which whiskey lovers will be most curious about, along with regional maps. \u003cbr\u003eEdward Lehman's itinerary perfectly summarizes the must-see features of each distillery that has long been renowned in Kentucky, as well as recommendations for nearby restaurants.\u003cbr\u003e It is also full of useful and interesting whiskey information and tips for beginners who are still unfamiliar with bourbon whiskey.\u003cbr\u003e From the process of making bourbon to the history of the rise and fall of bourbon whiskey over the ages, it covers the basic elements that make up bourbon, its taste characteristics, types of glasses and ice, how to drink it like a pro, tips for starting a collection, how to read labels, and how to pair it with dinner, and it covers the most curious parts for whiskey lovers.\u003cbr\u003e\u003cbr\u003e This book is also worth owning, featuring creative recipes that showcase the chef's brilliant ideas for using bourbon whiskey as a key ingredient that enhances the flavor of dishes. \u003cbr\u003eThis book generously unfolds the culinary world of bourbon through 50 diverse recipes ranging from appetizers and marinades to main dishes, desserts, and cocktails, including bourbon-glazed chicken wings, salmon marinated in bourbon soy sauce, shrimp marinated in bourbon whiskey and gochujang, bourbon butterscotch pudding, and even how to make the best Old Fashioned cocktail he's ever tasted.\u003cbr\u003e\u003cbr\u003e \u003cb\u003eBourbon whiskey culture popularized in Korea thanks to the \"highball craze.\"\u003cbr\u003e Edward Lee's fresh perspective on the region, culture, history, and people surrounding bourbon.\u003cbr\u003e A treasure trove of stories, collected through hands-on research, contained in a single glass of bourbon whiskey.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e Bourbon whiskey, which has recently become popular in Korea, is at the forefront of the highball culture, including Jim Beam, Maker's Mark, and Jack Daniel's. \u003cbr\u003eThe fact that Edward Lee, who became best friends with bourbon in Kentucky, the birthplace of bourbon whiskey, read every book on bourbon on the market and met with bourbon makers and distilleries to hear their stories before publishing this book gives it a unique charm that sets it apart from other whiskey books.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e He interviewed and published his book with almost everyone involved in bourbon whiskey, including the farm owner who grows the corn that is the ingredient in bourbon whiskey, the manager who has managed the oak forest for generations, the oak barrel maker, the female head distiller, the researcher at the company that developed the yeast strain used in whiskey, and even Fred Minnick, the great-grandson of the legendary Jim Beam. \u003cbr\u003eThey proudly contribute to the evolution of bourbon whiskey in their own unique ways, making readers appreciate the countless hard work behind each glass of spirit we drink.\u003cbr\u003e Beyond simply savoring bourbon, follow Chef Edward Lee's gaze as he delves into the vast and nuanced world of bourbon, and you'll discover a joy that goes beyond simply tasting and savoring.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e Think about the process of growing corn, finding white oak trees, hammering copper to build a still, cultivating yeast, and patiently waiting for four seasons to pass and for something amazing to happen in the oak barrels.\u003cbr\u003e If you thought bourbon whiskey was only meant to be enjoyed from a glass, now is the time to indulge in 'reading bourbon' with bourbon's best friend, Edward Lee. \u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003cdiv style=\"width:95%;padding-top:20px;padding-bottom:20px\"\u003e\n\n\u003cdiv style=\"text-align:left;font-size:16px;font-weight:bold;padding-bottom:20px\"\u003e GOODS SPECIFICS\u003c\/div\u003e\n\n\u003cdiv style=\"text-align:left;font-size:14px;line-height:1.6em;\"\u003e\n\n \u003cdiv style=\"width:100%;margin-bottom:5px;line-height:1.6em;font-size:14px\"\u003e- \u003cstrong\u003eDate of issue:\u003c\/strong\u003e August 27, 2025\u003c\/div\u003e\n\n\u003cdiv style=\"width:100%;margin-bottom:5px;line-height:1.6em;font-size:14px\"\u003e - \u003cstrong\u003eFormat:\u003c\/strong\u003e Hardcover book binding method guide\u003c\/div\u003e\n\n\u003cdiv style=\"width:100%;margin-bottom:5px;line-height:1.6em;font-size:14px\"\u003e - \u003cstrong\u003ePage count, weight, size:\u003c\/strong\u003e 292 pages | 173*228*20mm\u003c\/div\u003e\n\n\u003cdiv style=\"width:100%;margin-bottom:5px;line-height:1.6em;font-size:14px\"\u003e - \u003cstrong\u003eISBN13:\u003c\/strong\u003e 9791171714483\u003c\/div\u003e\n\n\u003cdiv style=\"width:100%;margin-bottom:5px;line-height:1.6em;font-size:14px\"\u003e - \u003cstrong\u003eISBN10:\u003c\/strong\u003e 1171714483 \u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003ccenter\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003cspan\u003e\u003c\/span\u003e\n\n\u003c\/center\u003e\n\n\n\u003c\/center\u003e","brand":"LIBRAIRIE COREENNE","offers":[{"title":"Default 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