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

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

4.5 6
by Edward Lee
     
 

View All Available Formats & Editions

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,

Overview

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.

Editorial Reviews

The New York Times Book Review - William Grimes
…Edward Lee pulls off a nifty sleight of hand, insinuating flavors and techniques from a variety of Asian cuisines into down-home Southern food…Lee is inventive. He is bold.
Publishers Weekly
Lee’s debut cookbook is an inventive and exciting take on Southern food inspired by the chef’s Korean roots. Raised in Brooklyn, N.Y., Lee is the chef and owner of the restaurant 610 Magnolia in Louisville, Ky., (where he has lived since 2003). “All the lovely and resourceful traditions of the Southern landscape would propel me back to my grandmother’s spicy, garlicky foods,” explains the author. Recipes are combined with entertaining stories of Lee’s life and culinary journey. He begins with a chapter on rice and remoulade. Other whimsical chapters include Lamb & Whistles, Cows & Clover, Birds & Bluegrass, Seafood & Scrutiny (a reference to the chef’s run on the TV show Top Chef), and Pickles & Matrimony (“Pickles are a lot like love stories.... You worry that it’s not going to work out, but with patience, there is always a happy ending.” The book contains over 100 comfort-food recipes with an Asian twist, like a bourbon-and-Coke meatloaf sandwich with fried egg and black pepper gravy, miso-smothered chicken, pulled pork shoulder in black BBQ sauce, and fried trout sandwiches with pear-ginger-cilantro slaw and spicy mayo. Staying true to the book’s title, Lee gives four recipes for kimchi, including red cabbage–bacon and white pear, as well as bourbon-pickled jalapeños and pickled jasmine peaches. In the end, this is an irresistible collection for any adventurous home cook. (May)
multiple

“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

“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

“Delicious American food. It’s quite simple: Edward Lee cooks the food I want to eat.” —David Chang

“Full of more smarts, playfulness, and soulfulness than any cookbook I’ve read in a long, long time.” —John T. Edge

From the Publisher
“Inventive . . . bold.” —New York Times Book Review

“His flavor combinations are compelling, and his tips read like a mentor’s.” —Washington Post

“Tasty Asian cuisine . . . served with a side of Southern sauciness.” —USA Today

“A profoundly American cookbook. . . . Delicious.” —Buffalo News

“The essays that accompany each section are wonderful . . . [and] helpful lessons abound.” —LA Weekly

“Chef Edward Lee is the epitome of American melting pot cooking.” —Portland Oregonian

Smoke & Pickles by chef Edward Lee is a delight. . . .The recipes are as refreshing and thoughtful as the man behind them.” —TastingTable

Austin Chronicle
Smoke & Pickles exemplifies why, in 10 short years, [Edward Lee has] become one of our favorite chefs. Between the strength of his recipes and his natural knack for storytelling, we’ve dog-eared the bejeezus out of this book already.” —SouthernLiving.com

Houston Chronicle
“Comforting soul food massaged with Korean spice and garlic. . . . A very tasty blend of cultures.” —Austin Chronicle

TheKitchn
“A lively and endearing story. . . . Lee’s pickle recipes are a joy because they don’t require canning. . . . So let the pleasure begin.” —Houston Chronicle

various
“Fascinating. If you’re a bedtime cookbook reader, this one will have you up past midnight." —TheKitchn

NY Daily News
“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

Country Living
“Inspired, sophisticated. . . . This book is likely to leave you feeling very hungry and never bored.” —New York Daily News

SouthernLiving.com
“A symphony of delectable contradictions.”Country Living

Library Journal
Korean American chef Lee, the three-time James Beard Award-nominated owner of 610 Magnolia in Louisville, KY, has appeared on Bravo's Top Chef and Food Network's Iron Chef America. His collection of contemporary, complex Southern favorites features strong Asian influences: darkly braised lamb shoulder simmers in a mix of bourbon, sorghum, black bean paste, and chocolate, for example, and chicken-fried pork steak gets breaded in crushed ramen noodles. Distinctive pickles, cocktails, sides, snacks, and desserts round out this meaty cookbook, which includes beautiful photographs and considered anecdotes. VERDICT Asian fusion cuisine is extremely popular right now, making this a good choice for most collections. Best for experienced cooks.

Product Details

ISBN-13:
9781579655426
Publisher:
Artisan
Publication date:
05/16/2013
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
304
Sales rank:
361,545
File size:
20 MB
Note:
This product may take a few minutes to download.

What People are saying about this

From the Publisher
“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

“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

“Delicious American food. It’s quite simple: Edward Lee cooks the food I want to eat.” —David Chang

“Full of more smarts, playfulness, and soulfulness than any cookbook I’ve read in a long, long time.” —John T. Edge

Meet the Author

Edward Lee is a Korean-American who grew up in Brooklyn, New York, trained in classical French kitchens, and has spent a decade in Louisville, Kentucky, where he is chef/owner of the acclaimed restaurants 610 Magnolia and MilkWood. A five-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 hosted the third season of PBS’s critically acclaimed The Mind of a Chef. His newest restaurant, Succotash—his first outside of Louisville—is located at Maryland’s National Harbor.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >

Smoke and Pickles: Recipes and Stories from a New Southern Kitchen 4.5 out of 5 based on 0 ratings. 6 reviews.
Anonymous More than 1 year ago
This book is as insightful and honest as the man is himself. One Valentine's day my husband and I had the joy of taking his cooking class. He is an exceptional chef and person. Yummy is all I can say.
Sittingonthesand More than 1 year ago
Beautiful, thoughtful cookbook.  I read it like a novel.  Loved it from cover to cover.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Unique recipes! One of the best cookbooks that I've read this year!
annahsgram More than 1 year ago
I am trying every recipe....