Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine by Edward Lee

  • Korean doughnuts (Hoedduck) (page 22)

    from Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine Buttermilk Graffiti by Edward Lee

    • Categories: Fried doughs; Frostings & fillings; Snacks; Fall / autumn; Korean
    • Ingredients: active dry yeast; all-purpose flour; rice flour; cashew nuts; black sesame seeds; black peppercorns; ground cinnamon; honey
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  • Fried pork chops with miso creamed corn and pickle juice gravy

    • MmeFleiss on March 03, 2026

      I didn't bother to make the watermelon pickle and just used the brine from a bottle of German-style pickles. The deep savory flavor from the creamed corn (I also just used frozen kernels for this since it's the middle of winter) went really well with the milder flavors from the pork chops and gravy. Definitely scratched the all-American comfort food itch.

  • Spicy tomato-braised chicken with turmeric and cashews

    • TrishaCP on March 17, 2022

      This is so easy (the only slightly time-consuming part is making the cashew powder, which took a while for me to get the right dried texture). And so delicious! I took the warning about watching the spice level seriously, so only used two habaneros, but since they are left whole it wasn’t at all too spicy. I did sub boneless chicken thighs and they worked just fine. Some of you may prefer to dice rather than slice the onion.

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  • ISBN 10 1579657389
  • ISBN 13 9781579657383
  • Linked ISBNs
  • Published Apr 17 2018
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Artisan

Publishers Text

James Beard Award Winner - Writing 2019

American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories?

A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. There’s a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavors of their lost country. A Uyghur café in New York’s Brighton Beach serves a noodle soup that seems so very familiar and yet so very exotic—one unexpected ingredient opens a window onto an entirely unique culture. A beignet from Café du Monde in New Orleans, as potent as Proust’s madeleine, inspires a narrative that tunnels through time, back to the first Creole cooks, then forward to a Korean rice-flour hoedduck and a beignet dusted with matcha.

Sixteen adventures, sixteen vibrant new chapters in the great evolving story of American cuisine. And forty recipes, created by Lee, that bring these new dishes into our own kitchens.

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