Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee
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Reviews about Recipes in this Book
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Tobacco cookies
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Serious Eats
This recipe is nothing without a good cigar. That being an uncommon ingredient for the home cook, we've consulted an up-and-coming connoisseur for the brand best suited to the task. ...his picks:
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Chess pie with blackened pineapple salsa
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Serious Eats
Peanut oil is suggested to fry the pineapple rings, and that's exactly what would be used down South. But if you don't have that, coconut oil works a treat.
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Sweet spoonbread soufflé
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Serious Eats
Boosted with a cup of cornmeal, this dessert takes the satisfying density of spoonbread and lightens it with a meringue. ...these fall shortly after being taken out of the oven, so serve immediately.
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Cornbread sorghum milkshake (or, "breakfast")
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Serious Eats
This milkshake wasn't specifically designed as a dessert, but it will satisfy your sweet tooth. ... Once you have made the cornbread, try combining with different flavors of ice cream
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- ISBN 10 1579654924
- ISBN 13 9781579654924
- Linked ISBNs
- 9781579655426 eBook (United States) 5/16/2013
- Published May 01 2013
- Format Hardcover
- Page Count 304
- Language English
- Publisher Artisan
Publishers Text
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.