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Smoke and Pickles: Recipes and Stories from a New Southern Kitchen Hardcover – May 1, 2013
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Cooking in the New Year
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“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
“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
“A symphony of delectable contradictions.” ―Country Living
“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
“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
“Fascinating. If you’re a bedtime cookbook reader, this one will have you up past midnight." ―TheKitchn
“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
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Top Customer Reviews
As I state in the title of my review, the ingredient lists are way, way long. But--for once--I don't care how long they are. The many ingredients allow for a complexity of flavor that I don't often see in "do-able" recipes. Assembling ingredients is probably the most difficult and time-consuming part of these recipes. And that's not a terrible thing, is it? By "do-able"--and I like "do-able"--I mean recipes that don't take hours and hours to build; recipes that don't break the bank, and recipes where the instructions don't cause my heart to flutter with anxiety (over intricacy issues) or consternation (over unclear directions).
And, I usually shy away from cookbooks written by restaurant chefs, but this time I don't care about that either. The dishes that Chef Lee has created for this book are outstanding and he is not overbearing.
There are incredible recipes in this book.Read more ›
The recipes sound absolutely fabulous. They hit that sweet spot of being interesting and creative, but do not require such exotic items that you can't find them easily. I live in a very white-bread place, and everything mentioned here is available at regular groceries or the myriad of Asian groceries even we have.
And they don't sound nearly as complicated as many Asian recipes. The ingredient list may be long, but in most cases you just combine a lot of things in a bowl. It's not like making 4 different things to get the end result.
The text is really well-done as well, a pleasure to read.
But god knows when I'll ever cook one: There is no index, and no recipe listing on my Kindle version. Recipes are part of each chapter, along with a lot of text---which is fun to read, and all have a clever title, but trying to cipher out what kind of dish might be in which chapter isn't always easy.
You basically have to flip through page by page, and I can do that in a book much faster than on a Kindle.
I guess you could keep track, or mark, the ones that sound good as you read, but what sounds good to me one month may not the next month, and vice versa. It all depends on the weather, what I have available, timing---all kind of factors.
There may be a good way to deal with this; if so, I hope somebody spells it out.
I won't put any more cookbooks on my Kindle, for sure, unless I see real quick they have an index or some way to find recipes.
Now I have to make a trip to Louisville to eat at his restaurants (and do the bourbon trail - again ;-)
Lee and his editor have filled this book with recipes and a good bit of his story.
Often many cook books are over stuffed with bio's and lack recipes.
The recipes in this book are honest and very approachable.
I have only cooked a handful of recipes, but all have been very good.
Lee's take on chicken and savory waffles is the best thing ive had so far.
Also the Tobacco cookies are awesome and very unique.
This cook book is a great addition for anyone that loves both southern cooking and lets say David Chang's Momofuku.
The author has adopted Southern food as his own style, but elements of his Korean roots and classical French culinary training seep through. Through this book it is hoped that the reader will be able to "do it for themselves" without any problem, with over 100 foolproof recipes on offer. In between the recipes is a bit of a diary-style look at the author's life to date to provide additional context and a bit of an interesting read to boot.
You can sense this is a bit of an "unconventional" book from the start. No other cookbook would feature a full page picture of a partially-eaten meal, with just a few french fries and pickles remaining to be eaten, smeared liberally with tomato sauce. This really DID grab this reviewer's attention. This book is a lot more than just a collection of recipes and a bit of binding text. It is a total culinary journey. Sure you could skip past the various life portraits and background text and just grab the (very good) recipes, but you would be losing out. In some ways the recipes are less important, as strange as this may sound, yet they are also important. Think of it as a hot dog, you can have use the sausage in many ways without the roll and, of course, the roll can be used with other fillings. But when put together (with mustard and onion) they are truly something different and unique.
The book is split into key categories based on the main ingredient (lamb, beef, vegetables and so on) but sadly there is a faux cute labelling which just irritated this reviewer and felt truly out of place with the book.Read more ›
Most Recent Customer Reviews
Good book for inspiration, I'm not a big fan of the exact recipes in the book but they definitely get the wheels turning.Published 10 days ago by Timothy Richardson
Bought this book for my son for Christmas. He has heard so many good things about this booikPublished 14 days ago by Diane
My nephew introduced me to this cookbook & the recipes are delicious! The beef brisket & flat iron steak recipes are amazing. Highly recommended this cookbook.Published 18 days ago by Lil Ace
I can make gumbo from scratch with the perfect roux but I somehow always mess up the rice. Not this time- I made it in my cast-iron skillet per Mr. Read morePublished 1 month ago by frye123
Because anything Edward Lee touches is basically food gold. I had the pleasure of meeting him in December 2015 at a cooking demo. What a gracious (and hysterical) chef. Read morePublished 1 month ago by Rebecca Larson
Fantastically written and informative book. Edward Lee has redefine southern cooking by blending it with his Korean roots. Read morePublished 2 months ago by Chad Jones
Trying to hard to be cool with all is drunken jibber is hand foul languagePublished 3 months ago by Amazon Customer
Really nice cookbook. Some really accessible recipes that I've already rolled out to much acclaim.Published 4 months ago by Benjamin Baldwin