Vendor
	Mohrbooks Literary Agency Maren Wiederhold
Categories
Cookery / food & drink etc

SMOKE AND PICKLES

Edward Lee

Recipes and Stories from a New Southern Kitchen

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 recipesfilled with pickling, fermenting, frying, curing, and smokingthat 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. Lee is the chef/owner of 610 Magnolia and Nami in Louisville, Kentucky, and the culinary director for Succotash Restaurants in Washington, DC, and Maryland, for which he was awarded a Bib Gourmand from the Michelin Guide. He was awarded the Muhammad Ali Humanitarian Award in 2021. His first book was Smoke & Pickles. He is the cofounder of the LEE Initiative, a nonprofit dedicated to diversity and equality in the restaurant industry. He was nominated for a Daytime Emmy for his role as host of the Emmy-winning PBS series The Mind of a Chef. He has hosted and written a feature documentary called Fermented. He has also recently become even more well-known as a Korean American Chef across Asia since his appearance on Netflix's Korean reality show CULINARY CLASS WARS.

Available products
Book Published 2013-05-01 by Artisan

Comments

Inventive . . . bold.

A lively and endearing story. . . . Lee's pickle recipes are a joy because they don't require canning. . . . So let the pleasure begin.

Fascinating. If you're a bedtime cookbook reader, this one will have you up past midnight.

Deep, soulful, and utterly honest.

Edward Lee is one of America's most important young chefsand 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.

Compelling.

Tasty Asian cuisine . . . served with a side of Southern sauciness.

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.

Comforting soul food massaged with Korean spice and garlic. . . . A very tasty blend of cultures.

The essays that accompany each section are wonderful . . . [and] helpful lessons abound.

Delicious American food. It's quite simple: Edward Lee cooks the food I want to eat.

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.

A fascinating read. . . . Surprising and satisfying.

Chef Edward Lee is the epitome of American melting pot cooking.

Smoke Pickles by chef Edward Lee is a delight. . . . The recipes are as refreshing and thoughtful as the man behind them.

A profoundly American cookbook. . . . Delicious.

Inventive and exciting. . . . An irresistible collection for any adventurous home cook.

Full of more smarts, playfulness, and soulfulness than any cookbook I've read in a long, long time.

Inspired, sophisticated. . . . This book is likely to leave you feeling very hungry and never bored.