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Original Essays | September 18, 2014

Lin Enger: IMG Knowing vs. Knowing



On a hot July evening years ago, my Toyota Tercel overheated on a flat stretch of highway north of Cedar Rapids, Iowa. A steam geyser shot up from... Continue »
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Smoke and Pickles: Recipes and Stories from a New Southern Kitchen

by

Smoke and Pickles: Recipes and Stories from a New Southern Kitchen Cover

 

Synopses & Reviews

Publisher Comments:

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, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes — filled with pickling, fermenting, frying, curing, and smoking — that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South. Dishes like Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; and Miso-Smothered Chicken all share a place on his table. Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef, plus more than 130 exceptional recipes for food with Korean roots and Southern soul.

Review:

"Lee's debut cookbook is an inventive and exciting take on Southern food inspired by the chef's Korean roots....Recipes are combined with entertaining stories of Lee's life and culinary journey....An irresistible collection for any adventurous home cook." Publishers Weekly, starred review

Review:

"Edward Lee is one of America's most important young chefs — and what he has to say with his delicious food and in the pages of this book will help redefine American food as a whole. Better start reading and start cooking. The future is here." Anthony Bourdain

Review:

"I'm officially and unabashedly in love with Chef Edward Lee's Smoke & Pickles! Full of thoughtful storytelling and plenty of seasoning, it satisfies all my cravings for hearty, flavorful food that's as soulful and introspective as it is celebratory." Gail Simmons

Review:

"Delicious American food. It's quite simple: Edward Lee cooks the food I want to eat." David Chang

Review:

"Full of more smarts, playfulness, and soulfulness than any cookbook I've read in a long, long time." John T. Edge

About the Author

Edward Lee is a Korean-American who grew up in Brooklyn, trained in classical French kitchens, and has spent a decade in Louisville, Kentucky, where he is chef/owner of the acclaimed 610 Magnolia. A three-time James Beard finalist for Best Chef: Southeast, he survived 14 weeks on the 2012 season of Bravo's Top Chef, successfully challenged culinary royalty on Food Network's Iron Chef America, and has appeared on all the national morning shows. He writes a column for Organic Gardening magazine, and has been featured in Bon Appetit, Gourmet, The New York Times Magazine, Esquire, and many other national publications.

Product Details

ISBN:
9781579654924
Subtitle:
Recipes and Stories from a New Southern Kitchen
Author:
Lee, Edward
Publisher:
Artisan Publishers
Subject:
Cooking and Food-US Southern
Subject:
American - Southern States
Subject:
Cooking : Courses & Dishes - General
Copyright:
Publication Date:
20130531
Binding:
HARDCOVER
Language:
English
Pages:
304
Dimensions:
10 x 8 in

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Related Subjects

Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » Southern
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Smoke and Pickles: Recipes and Stories from a New Southern Kitchen Sale Hardcover
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$14.98 In Stock
Product details 304 pages Artisan Publishers - English 9781579654924 Reviews:
"Review" by , "Lee's debut cookbook is an inventive and exciting take on Southern food inspired by the chef's Korean roots....Recipes are combined with entertaining stories of Lee's life and culinary journey....An irresistible collection for any adventurous home cook."
"Review" by , "Edward Lee is one of America's most important young chefs — and what he has to say with his delicious food and in the pages of this book will help redefine American food as a whole. Better start reading and start cooking. The future is here."
"Review" by , "I'm officially and unabashedly in love with Chef Edward Lee's Smoke & Pickles! Full of thoughtful storytelling and plenty of seasoning, it satisfies all my cravings for hearty, flavorful food that's as soulful and introspective as it is celebratory."
"Review" by , "Delicious American food. It's quite simple: Edward Lee cooks the food I want to eat."
"Review" by , "Full of more smarts, playfulness, and soulfulness than any cookbook I've read in a long, long time."
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