Looking for a little culinary inspiration? Edward Lee's new cookbook Smoke & Pickles: Recipes and Stories from a New Southern Kitchen
is a must read. This amazing new cookbook from the groundbreaking chef takes Southern food and infuses it with Korean flavor, giving new life to two classic cuisines. Try his Rice Bowl with Beef, Onions, Collards, Fried Egg, and Corn Chilli Remoulade, or his Miso-Smothered Chicken, or better still the Chicken and Country Ham Pho. These transcendent dishes will change the way you think about modern American cuisine by taking your tastebuds on a trip they'll never forget. A Korean-American that fell in love with Louisville, KY, Lee has taken his culinary roots and translated them with the help of local Southern ingredients.
More than "fusion cuisine", Lee's dishes highlight the interplay of flavors between traditional Southern cooking and Korean food to create a tantalizingly new and different experience. We love the section entitled "Pickles & Matrimony". This chapter focuses on pickles, but not just any pickles. This book has recipes for Southern Pickles, right alongside recipes for kimchi, because, as Edward Lee found out, pickling is a Southern passion just as much as it is a Korean one. Whether you call it Southern food with an Asian twist, or Korean food with Southern flair, one thing is certain; Edward Lee is shaking up the American restaurant scene with richly flavored dishes that can't be missed. Published by Artisan. Hardcover. 292 pages. Color photographs.