Smoke & Pickles: Recipes and Stories from a New Southern Kitchen
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by Edward Lee
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The Brooklyn-born Lee has brought his own personal Korean-American cooking to Louisville, Kentucky, and there found an enthusiastic reception to go with the two James Beard nominations he has received for his work at a restaurant known as 610 Magnolia.
It’s easy to see some obvious connections between Korean and Southern cuisines (pickles, barbecue), but Lee uses the obvious as a springboard to the surprising: beef rice bowl with onions, collards, and chili corn rémoulade; tamarind-and-strawberry-glazed ham; kimchi poutine.
Hardcover. Color photographs throughout.
