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

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

Edward Lee


Chef Edward Lee's tale and his meals might simply occur in the US. Raised in Brooklyn by means of a kin of Korean immigrants, he ultimately settled down in his followed place of birth of Louisville, Kentucky, the place he owns the acclaimed eating place 610 Magnolia. A a number of James Beard Award nominee for his special patchwork food, Edward creates recipes--filled with pickling, fermenting, frying, curing, and smoking--that mirror the overlapping flavors and strategies that led this Korean-American boy to suppose correct at domestic within the South. Dishes like Chicken-Fried beef Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised pork Kalbi with delicate Grits and Scallions; and Miso-Smothered fowl all percentage a spot on his desk. Born with the storytelling gene of a real Southerner, Lee fills his debut cookbook with stories of the eating place global, manhattan urban, Kentucky, and his time competing on Top Chef, plus greater than a hundred thirty extraordinary recipes for nutrition with Korean roots and Southern soul.

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