Smoke and Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee - PDF free download eBook

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  • Published: Dec 15, 2015
  • Reviews: 137

Brief introduction:

Chef Edward Lees 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....

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Details of Smoke and Pickles: Recipes and Stories from a New Southern Kitchen

ISBN
9781579654924
Publisher
Artisan
Publication date
Age range
18+ Years
Book language
EN
Pages
304
Format
PDF, EPUB, FB2, RTF
Quality
Normal quality scanned pages
Dimensions
8.10 (w) x 10.10 (h) x 1.20 (d)
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Some brief overview of this book

Chef Edward Lees 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.

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A few words about book author

Edward Lee is a Korean-American who grew up in Brooklyn, trained in classical French kitchens, and has spent a decade in Louisville, Kentucky, where he is chef/owner of the acclaimed 610 Magnolia. A three-time James Beard finalist for Best Chef: Southeast, he survived 14 weeks on the 2012 season of Bravos Top Chef, successfully challenged culinary royalty on Food Networks Iron Chef America, and has appeared on all the national morning shows. He writes a column for Organic Gardening magazine, 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.

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EPUB

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PDF

smoke.pickles.recipes.stories.from.southern.kitchen.pdf

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FB2

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MOBI

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DJVU

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