Monday, April 22, 2013
Smoke & Pickles: 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 recipes - filled with pickling, fermenting, frying, curing and smoking - that reflect the overlapping flavours 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 story telling 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 a 130 recipes for food with Korean roots but a Southern soul. You can find it wherever they sell fine cookbooks.