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.
- New Non-fiction eBooks
- Most popular
- New Fiction eBooks
- New York Times Bestsellers - Adult Fiction eBooks (Updated April 22nd)
- New York Times Bestsellers - Adult Non-Fiction eBooks (Updated April 22nd)
- New YA eBook
- See all
- New Non-fiction eAudiobooks
- Most popular
- New Fiction eAudiobooks
- New York Times Bestsellers - Adult Fiction Audiobooks (Updated April 22nd)
- New York Times Bestsellers - Adult Non-Fiction Audiobooks (Updated April 22nd)
- New YA eAudio
- See all
- Popular magazines
- Business & Finance Magazines
- Cooking, Food & Drink
- Craft Magazines
- Fashion Magazines
- Gaming
- Gardening and Landscape
- Kids Magazines
- Health and Fitness Magazines
- Hobbies
- House and Home
- Men's magazines
- Science & Technology Magazines
- See all