Smoke and Pickles
Recipes and Stories from a New Southern Kitchen
Contributors
By Edward Lee
Formats and Prices
Price
$35.00Price
$44.00 CADFormat
Format:
- Hardcover $35.00 $44.00 CAD
- ebook $16.99 $21.99 CAD
This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around May 1, 2013. This date is subject to change due to shipping delays beyond our control.
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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.
Genre:
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“Inventive . . . bold.”
—The New York Times Book Review
“Compelling.”
—The Washington Post
“Fascinating. If you’re a bedtime cookbook reader, this one will have you up past midnight.”
—TheKitchn
“Tasty Asian cuisine . . . served with a side of Southern sauciness.”
—USA Today
“Inspired, sophisticated. . . . This book is likely to leave you feeling very hungry and never bored.”
—New York Daily News
“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.”
—Tasting Table
“A fascinating read. . . . Surprising and satisfying.”
—Newark Star-Ledger
“Comforting soul food massaged with Korean spice and garlic. . . . A very tasty blend of cultures.”
—Austin Chronicle
“A profoundly American cookbook. . . . Delicious.”
—Buffalo News
“A mix tape of Southern and Asian ingredients. . . . Between the strength of his recipes and his natural knack for storytelling, we’ve dog-eared the bejeezus out of this book.”
—SouthernLiving.com
“Inventive and exciting. . . . An irresistible collection for any adventurous home cook.”
—Publishers Weekly, starred review
“Deep, soulful, and utterly honest.”
—Charleston City Paper
“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
“The essays that accompany each section are wonderful . . . [and] helpful lessons abound.”
—LA Weekly -
“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 BourdainPublishers Weekly
“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 -
“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 reviewNY Daily News
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“Inspired, sophisticated. . . . This book is likely to leave you feeling very hungry and never bored.” —New York Daily NewsCountry Living
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“A symphony of delectable contradictions.” /I>Country LivingSouthernLiving.com
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“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.comAustin Chronicle
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“Comforting soul food massaged with Korean spice and garlic. . . . A very tasty blend of cultures.” —Austin ChronicleHouston Chronicle
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“A lively and endearing story. . . . Lee’s pickle recipes are a joy because they don’t require canning. . . . So let the pleasure begin.” —Houston ChronicleTheKitchn
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“Fascinating. If you’re a bedtime cookbook reader, this one will have you up past midnight." —TheKitchnvarious
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“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
- On Sale
- May 1, 2013
- Page Count
- 304 pages
- Publisher
- Artisan
- ISBN-13
- 9781579654924
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