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 include: Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; Miso-Smothered Chicken.
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.
NOTE: This title is a Bargain book. Bargain books are excess inventory or store returns from publishers that are discreetly marked with a small dot or line on the edge of the pages and, while most are in great condition, some books may exhibit minor cosmetic wear and tear. They may also have a price sticker on it from the original store it was returned from. In rare cases the actual cover of the book might not match the one in the display picture. For more information, visit Our Product page.