Want it by Wednesday, October 24
Order now and choose Expedited Shipping during checkout.
Same Day shipping in Manhattan. See Details
There is a new American culinary landscape developing around us, and it’s one that chef Edward Lee is proud to represent. In a nation of immigrants who bring their own culinary backgrounds to this country, what happens one or even two generations later? What does their cuisine become? It turns into a cuisine uniquely its own and one that Lee argues makes America the most interesting place to eat on earth. Lee illustrates this through his own life story of being a Korean immigrant and a New Yorker and now a Southerner. In Off the Menu, he shows how we each have a unique food memoir that is worthy of exploration. To Lee, recipes are narratives and a conduit to learn about a person, a place, or a point in time. He says that the best way to get to know someone is to eat the food they eat. Each chapter shares a personal tale of growth and self-discovery through the foods Lee eats and the foods of the people he interacts with—whether it’s the Korean budae jjigae of his father or the mustard beer cheese he learns to make from his wife’s German-American family. Each chapter is written in narrative form and punctuated with two recipes to highlight the story, including Green Tea Beignets, Cornbread Pancakes with Rhubarb Jam, and Butternut Squash Schnitzel. Each recipe tells a story, but when taken together, they form the arc of the narrative and contribute to the story we call the new American food.
|Product dimensions:||6.40(w) x 8.70(h) x 1.30(d)|
About the Author
Edward Lee is the chef/owner of 610 Magnolia, MilkWood, and Whiskey Dry in Louisville, Kentucky, and the culinary director for Succotash in National Harbor, Maryland, and Penn Quarter, Washington, DC. He has received multiple finalist nominations for the James Beard Foundation Awards Best Chef: Southeast. He appears frequently in print and on television. He has been nominated for a daytime Emmy for his role as host of the Emmy Award–winning series The Mind of a Chef on PBS. Most recently, he hosted and coproduced the feature documentary Fermented. Find him on Instagram and Twitter @chefedwardlee. His first book, Smoke & Pickles, was published by Artisan in 2013.
Most Helpful Customer Reviews
Don’t dive into Buttermilk Graffiti thinking it’s just a cookbook because it’s so much more. I think the little blurb on the front is a perfect representation of what’s inside. In each section, Edward Lee travels to a different location learning the history of the local food and the culture from which it comes. The connections he made between food and its cultural heritage and how foods change over time here in America was so interesting. I couldn’t put this book down. The recipes seem accessible for a person that knows there way around the kitchen pretty well. I’m excited to add a few of these to my arsenal. However, some of the ingredients would be difficult to obtain if you don’t live near a major city or a fantastic Asian market. I would highly recommend this to anyone who loves diversity in food. Thanks to the publisher for the eARC through NetGalley.