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Smoke and Pickles

Edward Lee

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Description for Smoke and Pickles Hardcover. Raised in Brooklyn by a family of Korean immigrants, the author eventually settled down in his adopted town of Louisville, Kentucky, where he owns the restaurant 610 Magnolia. In this book, he includes recipes for dishes like Chicken-fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; and Miso-Smothered Chicken. Num Pages: 304 pages, 150 colour photographs. BIC Classification: 1KBBS; WBN. Category: (G) General (US: Trade). Dimension: 260 x 207 x 30. Weight in Grams: 1202.
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 ... Read more

Product Details

Publisher

Artisan United States

Number of pages

304

Format

Hardback

Publication date

2013

Condition

New

Weight

1211g

Number of Pages

304

Place of Publication

, United States

ISBN

9781579654924

SKU

V9781579654924

Shipping Time

Usually ships in 15 to 20 working days

Ref

99-15

About Edward Lee

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. ... Read more

Reviews for Smoke and Pickles

“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. ... Read more. . . 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 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 —Publishers Weekly “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 review —NY Daily News “Inspired, sophisticated. . . . This book is likely to leave you feeling very hungry and never bored.” —New York Daily News —Country Living “A symphony of delectable contradictions.” —Country Living —SouthernLiving.com “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.com —Austin Chronicle “Comforting soul food massaged with Korean spice and garlic. . . . A very tasty blend of cultures.” —Austin Chronicle —Houston Chronicle “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 —TheKitchn “Fascinating. If you’re a bedtime cookbook reader, this one will have you up past midnight." —TheKitchn —various “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 Show Less

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Smoke and Pickles

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