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

By Edward Lee

Book 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.

• Format: Hardcover
• Language: English
• ISBN: 1579654924
• ISBN13: 9781579654924
• Release Date: May 2013
• Publisher: Artisan Publishers
• Length: 304 Pages
• Weight: 2.65 lbs.
• Dimensions: 1.2" x 8.3" x 10.1"