About the book
A stunning cookbook of Southern and Korean-inspired dishes from a chef and owner of the acclaimed restaurant, 610 Magnolia.
A multiple James Beard Award nominee for his unique patchwork cuisine, Chef Edward Lee 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.
Editions of Smoke and Pickles
- Hardcover
- ISBN 9781579654924
- EBook
- ISBN 9781579655426
Read an Excerpt
A stunning cookbook of Southern and Korean-inspired dishes from a chef and owner of the acclaimed restaurant, 610 Magnolia.
A multiple James Beard Award nominee for his unique patchwork cuisine, Chef Edward Lee 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.
Frequently Asked Questions
What is Smoke and Pickles about?
A stunning cookbook of Southern and Korean-inspired dishes from a chef and owner of the acclaimed restaurant, 610 Magnolia.
A multiple James Beard Award nominee for his unique patchwork cuisine, Chef Edward Lee 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.
What core themes, tropes, or subjects are explored in Smoke and Pickles?
Lifestyle, Hobbies and Leisure > Cookery / food and drink / food writing / cookbooks > National and regional cuisine / Cuisine of specific cultures or peoples
Where can I read a sample of Smoke and Pickles?
You can read an official preview of the few pages here https://www.book2look.com/book/9781579654924
Who is/are the Author/s of the book Smoke and Pickles?
Edward Lee
What are the ISBN numbers for the physical and digital editions?
Smoke and Pickles is available as hardcover(ISBN 9781579654924) and ebook(ISBN 9781579655426)
Where can I buy Smoke and Pickles online or support local independent bookshops?
You can buy Smoke and Pickles from below
Where can I buy Smoke and Pickles?