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 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.
Review
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
(multiple )
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
(Publishers Weekly )
About the Author
Edward Lee is a Korean-American who grew up in Brooklyn, trained in classical French kitchens, and has spent a decade in Louisville, Kentucky, where he is chef/owner of the acclaimed 610 Magnolia. A three-time James Beard finalist for Best Chef: Southeast, he survived 14 weeks on the 2012 season of Bravo's Top Chef, successfully challenged culinary royalty on Food Network's Iron Chef America, and has appeared on all the national morning shows. He writes a column for Organic Gardening magazine, and has been featured in Bon Appetit, Gourmet, The New York Times Magazine, Esquire, and many other national publications.
http://www.amazon.com/Smoke-Pickles-Recipes-Stories-Southern/dp/1579654924/ref=pd_rhf_ee_s_cp_4_HC4Y
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