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.
“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 Ed 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: Ed 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