Smoke and Pickles: Recipes and Stories from a New Southern Kitchen by Edward LeeSmoke and Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

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

byEdward Lee

Hardcover | May 1, 2013

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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.

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...
Title:Smoke and Pickles: Recipes and Stories from a New Southern KitchenFormat:HardcoverDimensions:304 pages, 10.31 × 8.25 × 1.19 inPublished:May 1, 2013Publisher:ArtisanLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1579654924

ISBN - 13:9781579654924

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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