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

(Hardback)

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Description

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.

Reviews

Inventive . . . bold.
The New York Times Book Review

Compelling.
The Washington Post

Fascinating. If youre 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. . . . 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 Picklesby 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, weve 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. . . . Lees pickle recipes are a joy because they dont 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 Americas 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. Anthony Bourdain

Im officially and unabashedly in love with Chef Edward Lees Smoke Pickles! Full of thoughtful storytelling and plenty of seasoning, it satisfies all my cravings for hearty, flavorful food thats as soulful and introspective as it is celebratory. Gail Simmons

Delicious American food. Its quite simple: Edward Lee cooks the food I want to eat. David Chang

Full of more smarts, playfulness, and soulfulness than any cookbook Ive read in a long, long time. John T. Edge

Lees debut cookbook is an inventive and exciting take on Southern food inspired by the chefs Korean roots. . . . Recipes are combined with entertaining stories of Lees life and culinary journey. . . . An irresistible collection for any adventurous home cook. Publishers Weekly, starred review

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

A symphony of delectable contradictions. Country Living

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, weve dog-eared the bejeezus out of this book already. SouthernLiving.com

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

A lively and endearing story. . . . Lees pickle recipes are a joy because they dont require canning. . . . So let the pleasure begin. Houston Chronicle

Fascinating. If youre a bedtime cookbook reader, this one will have you up past midnight." TheKitchn

Inventive . . . bold. New York Times Book Review

His flavor combinations are compelling, and his tips read like a mentors. 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

Author Bio

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 Awardwinning series The Mind of a Chef. Most recently, he wrote and hosted the feature documentary Fermented. He lives in Louisville and Washington, DC, and you can find him on Instagram and Twitter @chefedwardlee.