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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 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.
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.
Due to publisher restrictions the library cannot purchase additional copies of this title, and we apologize if there is a long waiting list. Be sure to check for other copies, because there may be other editions available.
Due to publisher restrictions the library cannot purchase additional copies of this title, and we apologize if there is a long waiting list. Be sure to check for other copies, because there may be other editions available.
About the Author-
Edward Lee is the chef/owner of 610 Magnolia, MilkWood, and Whiskey Dry in Louisville, Kentucky, and the culinary director for Succotash in National Harbor, Maryland, and Penn Quarter, Washington, DC. He has received multiple finalist nominations for the James Beard Foundation Awards Best Chef: Southeast. He appears frequently in print and on television. He has been nominated for a daytime Emmy for his role as host of the Emmy Award–winning series Mind of a Chef on PBS. Most recently, he hosted and coproduced the feature documentary Fermented. Find him on Instagram and Twitter @chefedwardlee. His first book, Smoke and Pickles, was published by Artisan in 2013.
Reviews-
Starred review from February 18, 2013 Lee’s debut cookbook is an inventive and exciting take on Southern food inspired by the chef’s Korean roots. Raised in Brooklyn, N.Y., Lee is the chef and owner of the restaurant 610 Magnolia in Louisville, Ky., (where he has lived since 2003). “All the lovely and resourceful traditions of the Southern landscape would propel me back to my grandmother’s spicy, garlicky foods,” explains the author. Recipes are combined with entertaining stories of Lee’s life and culinary journey. He begins with a chapter on rice and remoulade. Other whimsical chapters include Lamb & Whistles, Cows & Clover, Birds & Bluegrass, Seafood & Scrutiny (a reference to the chef’s run on the TV show Top Chef), and Pickles & Matrimony
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