Smoke and Pickles (ePub)
Recipes and Stories from a New Southern Kitchen
(Sprache: Englisch)
The restauranteur and host of The Mind of a Chef offers more than 130 exceptional recipes combining Korean roots and Southern soul.
Much like the food he creates, Chef Edward Lee's story could only happen in America. Raised in Brooklyn by a family of...
Much like the food he creates, Chef Edward Lee's story could only happen in America. Raised in Brooklyn by a family of...
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The restauranteur and host of The Mind of a Chef offers more than 130 exceptional recipes combining Korean roots and Southern soul.
Much like the food he creates, Chef Edward Lee's story could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he settled in Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award finalist for his unique patchwork cuisine, Edward invents recipes filled with pickling, fermenting, frying, curing, and smoking that reflect the overlapping flavors of his heritage and his adoptive home.
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. With a Southerner's gift for storytelling, Lee fills his cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef.
Much like the food he creates, Chef Edward Lee's story could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he settled in Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award finalist for his unique patchwork cuisine, Edward invents recipes filled with pickling, fermenting, frying, curing, and smoking that reflect the overlapping flavors of his heritage and his adoptive home.
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. With a Southerner's gift for storytelling, Lee fills his cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef.
Autoren-Porträt von Edward Lee
Edward Lee is the chef/owner of 610 Magnolia and Nami in Louisville, Kentucky, and the culinary director for Succotash Restaurants in Washington, DC, and Maryland, for which he was awarded a Bib Gourmand from the Michelin Guide. He is also the cofounder of the LEE Initiative, a nonprofit dedicated to diversity and equality in the restaurant industry. He operates the non-profit restaurant M. Frances in Washington, DC, as part of the LEE Initiative's overall mission. He was awarded the Muhammad Ali Humanitarian Award in 2021. Chef Lee was the recipient of the 2019 James Beard Foundation Award for his book Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting Pot Cuisine. His first book was Smoke & Pickles. He was nominated for a Daytime Emmy for his role as host of the Emmy-winning PBS series TheMind of a Chef. He has hosted and written a feature documentary called Fermented. 
Bibliographische Angaben
- Autor: Edward Lee
- 2013, Englisch
- Verlag: Artisan
- ISBN-10: 1579655424
- ISBN-13: 9781579655426
- Erscheinungsdatum: 16.05.2013
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- Dateiformat: ePub
- Grösse: 18 MB
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Englisch
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