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Smoke and Pickles

Recipes and Stories from a New Southern Kitchen

by Edward Lee

eBook

0 of 1 copy available

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.


Expand title description text
Publisher: Artisan

Kindle Book

  • Release date: May 16, 2013

OverDrive Read

  • ISBN: 9781579655426
  • Release date: May 16, 2013

EPUB eBook

  • ISBN: 9781579655426
  • File size: 20107 KB
  • Release date: May 16, 2013

PDF eBook

  • ISBN: 9781579655426
  • File size: 301942 KB
  • Release date: May 16, 2013


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0 of 1 copy available

Formats

Kindle Book
OverDrive Read
EPUB eBook
PDF eBook

Languages

English

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.


Expand title description text
  • Details

    Publisher:
    Artisan

    Kindle Book
    Release date: May 16, 2013

    OverDrive Read
    ISBN: 9781579655426
    Release date: May 16, 2013

    EPUB eBook
    ISBN: 9781579655426
    File size: 20107 KB
    Release date: May 16, 2013

    PDF eBook
    ISBN: 9781579655426
    File size: 301942 KB
    Release date: May 16, 2013

  • Creators
  • Formats
    Kindle Book
    OverDrive Read
    EPUB eBook
    PDF eBook
  • Languages
    English
  • Reviews

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