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 (“Pickles are a lot like love stories.... You worry that it’s not going to work out, but with patience, there is always a happy ending.” The book contains over 100 comfort-food recipes with an Asian twist, like a bourbon-and-Coke meatloaf sandwich with fried egg and black pepper gravy, miso-smothered chicken, pulled pork shoulder in black BBQ sauce, and fried trout sandwiches with pear-ginger-cilantro slaw and spicy mayo. Staying true to the book’s title, 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. (May)
Inventive . . . bold.”—The New York Times Book Review “Compelling.” —The Washington Post “Fascinating. If you’re a bedtime cookbook reader, this one will have you up past midnight.”—TheKitchn “Tasty Asian cuisine . . . served with a side of Southern sauciness.”—USA Today “Inspired, sophisticated. . . . This book is likely to leave you feeling very hungry and never bored.”—New York Daily News “Chef Edward Lee is the epitome of American melting pot cooking.”—Portland Oregonian “Smoke Pickles by chef Edward Lee is a delight. . . . The recipes are as refreshing and thoughtful as the man behind them.”—Tasting Table “A fascinating read. . . . Surprising and satisfying.”—Newark Star-Ledger “Comforting soul food massaged with Korean spice and garlic. . . . A very tasty blend of cultures.”—Austin Chronicle “A profoundly American cookbook. . . . Delicious.”—Buffalo News “A mix tape of Southern and Asian ingredients. . . . Between the strength of his recipes and his natural knack for storytelling, we’ve dog-eared the bejeezus out of this book.”—SouthernLiving.com “Inventive and exciting. . . . An irresistible collection for any adventurous home cook.”—Publishers Weekly, starred review “Deep, soulful, and utterly honest.”—Charleston City Paper “A lively and endearing story. . . . Lee’s pickle recipes are a joy because they don’t require canning. . . . So let the pleasure begin.”—Houston Chronicle “The essays that accompany each section are wonderful . . . [and] helpful lessons abound.”—LA Weekly
“Edward Lee is one of America’s most important young chefs—and what he has to say with his delicious food and in the pages of this book will help redefine American food as a whole. Better start reading and start cooking. The future is here.” —Anthony Bourdain “I’m officially and unabashedly in love with Chef Edward Lee’s Smoke Pickles! Full of thoughtful storytelling and plenty of seasoning, it satisfies all my cravings for hearty, flavorful food that’s as soulful and introspective as it is celebratory.” —Gail Simmons “Delicious American food. It’s quite simple: Edward Lee cooks the food I want to eat.” —David Chang “Full of more smarts, playfulness, and soulfulness than any cookbook I’ve read in a long, long time.” —John T. Edge
—Publishers Weekly
“Lee’s debut cookbook is an inventive and exciting take on Southern food inspired by the chef’s Korean roots. . . . Recipes are combined with entertaining stories of Lee’s life and culinary journey. . . . An irresistible collection for any adventurous home cook.” –Publishers Weekly, starred review
—NY Daily News
“Inspired, sophisticated. . . . This book is likely to leave you feeling very hungry and never bored.” —New York Daily News
—Country Living
“A symphony of delectable contradictions.” —Country Living
—SouthernLiving.com
“Smoke Pickles exemplifies why, in 10 short years, [Edward Lee has] become one of our favorite chefs. Between the strength of his recipes and his natural knack for storytelling, we’ve dog-eared the bejeezus out of this book already.” —SouthernLiving.com
—Austin Chronicle
“Comforting soul food massaged with Korean spice and garlic. . . . A very tasty blend of cultures.” —Austin Chronicle
—Houston Chronicle
“A lively and endearing story. . . . Lee’s pickle recipes are a joy because they don’t require canning. . . . So let the pleasure begin.” —Houston Chronicle
—TheKitchn
“Fascinating. If you’re a bedtime cookbook reader, this one will have you up past midnight." —TheKitchn
—various
“Inventive . . . bold.” —New York Times Book Review
“His flavor combinations are compelling, and his tips read like a mentor’s.” —Washington Post
“Tasty Asian cuisine . . . served with a side of Southern sauciness.” —USA Today
“A profoundly American cookbook. . . . Delicious.” —Buffalo News
“The essays that accompany each section are wonderful . . . [and] helpful lessons abound.” —LA Weekly
“Chef Edward Lee is the epitome of American melting pot cooking.” —Portland Oregonian
“Smoke Pickles by chef Edward Lee is a delight. . . .The recipes are as refreshing and thoughtful as the man behind them.” —TastingTable
Lee’s debut cookbook is an inventive and exciting take on Southern food inspired by the chef’s Korean roots. . . . Recipes are combined with entertaining stories of Lee’s life and culinary journey. . . . An irresistible collection for any adventurous home cook.” –Publishers Weekly, starred review
Inspired, sophisticated. . . . This book is likely to leave you feeling very hungry and never bored.” —New York Daily News
Smoke & Pickles exemplifies why, in 10 short years, [Edward Lee has] become one of our favorite chefs. Between the strength of his recipes and his natural knack for storytelling, we’ve dog-eared the bejeezus out of this book already.” —SouthernLiving.com
Fascinating. If you’re a bedtime cookbook reader, this one will have you up past midnight." —TheKitchn
A symphony of delectable contradictions.” —Country Living
Comforting soul food massaged with Korean spice and garlic. . . . A very tasty blend of cultures.” —Austin Chronicle
A lively and endearing story. . . . Lee’s pickle recipes are a joy because they don’t require canning. . . . So let the pleasure begin.” —Houston Chronicle
“Inspired, sophisticated. . . . This book is likely to leave you feeling very hungry and never bored.” —New York Daily News
“Edward Lee is one of America’s most important young chefs—and what he has to say with his delicious food and in the pages of this book will help redefine American food as a whole. Better start reading and start cooking. The future is here.” —Anthony Bourdain
“I’m officially and unabashedly in love with Chef Edward Lee’s Smoke & Pickles! Full of thoughtful storytelling and plenty of seasoning, it satisfies all my cravings for hearty, flavorful food that’s as soulful and introspective as it is celebratory.” —Gail Simmons
“Delicious American food. It’s quite simple: Edward Lee cooks the food I want to eat.” —David Chang
“Full of more smarts, playfulness, and soulfulness than any cookbook I’ve read in a long, long time.” —John T. Edge
Korean American chef Lee, the three-time James Beard Award-nominated owner of 610 Magnolia in Louisville, KY, has appeared on Bravo's Top Chef and Food Network's Iron Chef America. His collection of contemporary, complex Southern favorites features strong Asian influences: darkly braised lamb shoulder simmers in a mix of bourbon, sorghum, black bean paste, and chocolate, for example, and chicken-fried pork steak gets breaded in crushed ramen noodles. Distinctive pickles, cocktails, sides, snacks, and desserts round out this meaty cookbook, which includes beautiful photographs and considered anecdotes. VERDICT Asian fusion cuisine is extremely popular right now, making this a good choice for most collections. Best for experienced cooks.
