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

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

by Edward Lee

Hardcover

$29.95
View All Available Formats & Editions
Choose Expedited Shipping at checkout for guaranteed delivery by Thursday, May 30

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.

Product Details

ISBN-13: 9781579654924
Publisher: Artisan
Publication date: 05/01/2013
Pages: 304
Sales rank: 243,824
Product dimensions: 8.10(w) x 10.10(h) x 1.20(d)

About the Author

Edward Lee is the author of Smoke & Pickles; chef/owner of 610 Magnolia, MilkWood, and Whiskey Dry in Louisville, Kentucky; and culinary director of Succotash in National Harbor, Maryland, and Penn Quarter, Washington, DC. He appears frequently in print and on television, including earning an Emmy nomination for his role in the Emmy Award–winning series The Mind of a Chef. Most recently, he wrote and hosted the feature documentary Fermented. He lives in Louisville and Washington, DC, and you can find him on Instagram and Twitter @chefedwardlee.

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

Customer Reviews

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....