Smoke and Pickles by Edward Lee
Recipes and Stories from a New Southern Kitchen

78%

6 Critic Reviews

Smoke and Pickles delivers a sriracha-splashed path of finding your way in the world through passion, hard work and food that tastes like home.
-Kirkus

Synopsis

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.

 

About Edward Lee

See more books from this Author
Edward Lee is the author of almost fifty novels and numerous short stories and novellas. Several of his properties have been optioned for film, while HEADER was released on DVD in 2009; also, he has been published in Germany, England, Romania, Greece, and Austria. Recent releases include Bullet Through Your Face and Brain Cheese Buffet (story collections), Header 2, and the hardcore Lovecraftian books The Innswich Horror, Trolley No. 1852, Pages Torn From A Travel Journal, Going Monstering, and Haunter of the Threshold. One of Lee's creative ambitions is to one day write an effective M.R. James pastiche.
 
Published May 16, 2013 by Artisan. 304 pages
Genres: Cooking. Non-fiction
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Critic reviews for Smoke and Pickles
All: 6 | Positive: 6 | Negative: 0

Kirkus

Good
Reviewed by Paula Disbrowe on May 01 2013

Smoke and Pickles delivers a sriracha-splashed path of finding your way in the world through passion, hard work and food that tastes like home.

Read Full Review of Smoke and Pickles: Recipes an... | See more reviews from Kirkus

Publishers Weekly

Good
on Feb 18 2013

...Lee gives four recipes for kimchi, including red cabbage–bacon and white pear, as well as bourbon-pickled jalapeños and pickled jasmine peaches. In the end, this is an irresistible collection for any adventurous home cook.

Read Full Review of Smoke and Pickles: Recipes an... | See more reviews from Publishers Weekly

Christian Science Monitor

Good

...blends recipes with the story of his life growing up in a Korean family in Brooklyn in Smoke and Pickles: Recipes and Stories from a Southern Kitchen. The result is a cuisine – and a story – that are both fresh and adventurous.

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Oregon Live

Above average
Reviewed by Grant Butler on Jul 01 2013

This collection of 130 recipes mixes his French culinary training with his Korean roots and his adoptive Louisiana home.

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Austin Chronicle

Good
on May 31 2013

Smoke & Pickles is straight-up filled with Southern soul cuisine with its roots firmly planted in Asia, and it's a very tasty blend of cultures.

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The Kitchn

Good
on May 22 2013

Chef Lee is an engaging writer and his story is fascinating. If you're a bedtime cookbook reader, this one will have you up past midnight.

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Reader Rating for Smoke and Pickles
89%

An aggregated and normalized score based on 146 user ratings from iDreamBooks & iTunes


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