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.
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Creators
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Publisher
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Release date
May 16, 2013 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9781579655426
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EPUB ebook
- ISBN: 9781579655426
- File size: 20107 KB
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Languages
- English
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Reviews
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Starred review from February 18, 2013
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 -
April 15, 2013
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 the 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, while 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, and that makes this a good choice for most collections. Best for experienced cooks.
Copyright 2013 Library Journal, LLC Used with permission.
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May 15, 2013
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.
Copyright 2013 Library Journal, LLC Used with permission.
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