Smoke and Pickles

Smoke and Pickles : Southern Food with an Asian Kick

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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 town 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 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.

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Product details

  • Hardback | 304 pages
  • 205.74 x 254 x 30.48mm | 884.5g
  • Artisan Division of Workman Publishing
  • New York, United States
  • English
  • 150 colour photographs
  • 1579654924
  • 9781579654924
  • 57,963

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Inventive . . . bold. " New York Times Book Review" "" His flavor combinations are compelling, and his tips read like a mentor s. " 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""

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