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

Kobo eBook available

read instantly on your Kobo or tablet.

buy the ebook now

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

by Edward Lee

Artisan | May 1, 2013 | Hardcover |

Not yet rated | write a review

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

Dimensions: 304 Pages, 7.87 × 10.24 × 1.18 in

Published: May 1, 2013

Publisher: Artisan

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1579654924

ISBN - 13: 9781579654924

Found in: International

save
37%

In Stock

$25.41

Online Price

$38.50 List Price

or, Used from $16.86

eGift this item

Give this item in the form of an eGift Card.

+ what is this?

This item is eligible for FREE SHIPPING on orders over $25.
See details

Easy, FREE returns. See details

All available formats:

Check store inventory (prices may vary)

Reviews

– More About This Product –

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

Format: Hardcover

Dimensions: 304 Pages, 7.87 × 10.24 × 1.18 in

Published: May 1, 2013

Publisher: Artisan

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1579654924

ISBN - 13: 9781579654924

About the Book

Raised in Brooklyn by a family of Korean immigrants, Chef Lee eventually settled down in his adopted hometown of Louisville, where he owns an acclaimed restaurant and is a multiple James Beard Award nominee. Lee fills his cookbook with stories and more than 130 exceptional recipes.

From the Publisher

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.

About the Author

Edward Lee is a Korean-American who grew up in Brooklyn, trained in classical French kitchens, and has spent a decade in Louisville, Kentucky, where he is chef/owner of the acclaimed 610 Magnolia. A three-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 has appeared on all the national morning shows. He writes a column for Organic Gardening magazine, and has been featured in Bon Appetit, Gourmet, The New York Times Magazine, Esquire, and many other national publications.

Editorial Reviews

"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

Item not added

This item is not available to order at this time.

See used copies from 00.00
  • My Gift List
  • My Wish List
  • Shopping Cart