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Smoke & Pickles: Recipes and Stories from a New Southern Kitchen [Englisch] [Gebundene Ausgabe]

Edward Lee
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16. April 2013
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 town 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 flavours 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.

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  • Gebundene Ausgabe: 292 Seiten
  • Verlag: Artisan (16. April 2013)
  • Sprache: Englisch
  • ISBN-10: 1579654924
  • ISBN-13: 978-1579654924
  • Größe und/oder Gewicht: 25,6 x 21 x 3 cm
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen  Alle Rezensionen anzeigen (1 Kundenrezension)
  • Amazon Bestseller-Rang: Nr. 173.589 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

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Inventive . . . bold. " New York Times Book Review" "" His flavor combinations are compelling, and his tips read like a mentor s. " Washington Post" Tasty Asian cuisine . . . served with a side of Southern sauciness. " USA Today" A profoundly American cookbook. . . . Delicious. " Buffalo News" "" The essays that accompany each section are wonderful . . . [and] helpful lessons abound. " LA Weekly" Chef Edward Lee is the epitome of American melting pot cooking. " Portland Oregonian" " ""Smoke & Pickles" by chef Edward Lee is a delight. . . .The recipes are as refreshing and thoughtful as the man behind them. " TastingTable""

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5.0 von 5 Sternen Geniale Bereicherung 23. Dezember 2013
Format:Gebundene Ausgabe|Verifizierter Kauf
geniale Rezepte
eine wichtige Ergänzung zu David Chang's trip neue Wege u Geschmäcker zu entdecken ....
Fusion ist das Motto der neuen kulinarischen Experimente.
Fantasie,Leidenschaft u Kreativität sind dahinter ....
Mit Neugier beim Koch fängt es an u der Begriff Melting Pott kommt eingentlich aus der Küche
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5.0 von 5 Sternen Amazing, astonishing recipes; long ingredient lists 22. Juli 2013
Von I Do The Speed Limit - Veröffentlicht auf
Format:Gebundene Ausgabe|Verifizierter Kauf
Saw this book several months ago when it first came out. I passed it by because I saw "Smoke" and "New Southern Kitchen": My mind immediately turned to barbecue and Deep South Gulf Coast recipes. Living down below Houston, I don't need another "new" attitude towards cooking Texas- or Louisiana-style dishes. But when I saw it available at my local library, I decided to get on the waiting list for it. I've had it for a few weeks now and I'm very excited by the recipes I've tried and those that I've marked. Boy, what a fool I've been! Oh, what I've been missing! I can't avoid it; I am ordering my own copy of this book. (And I think the cover of this book is a bit misleading--I'm not sure where "Smoke" comes in...)

As I state in the title of my review, the ingredient lists are way, way long. But--for once--I don't care how long they are. The many ingredients allow for a complexity of flavor that I don't often see in "do-able" recipes. Assembling ingredients is probably the most difficult and time-consuming part of these recipes. And that's not a terrible thing, is it? By "do-able"--and I like "do-able"--I mean recipes that don't take hours and hours to build; recipes that don't break the bank, and recipes where the instructions don't cause my heart to flutter with anxiety (over intricacy issues) or consternation (over unclear directions).

And, I usually shy away from cookbooks written by restaurant chefs, but this time I don't care about that either. The dishes that Chef Lee has created for this book are outstanding and he is not overbearing.

There are incredible recipes in this book. The ingredient combinations tie together and overlap; they blossom and bloom into some awesome and unique taste experiences and take on and highlight the best of many cultures: His Korean heritage and his Grandmother's cooking, the places near his old neighborhood (where he was told not to venture when he was a youngster), his experience working in New York and the dishes learned from his friends and co-workers, his adopted home in Louisville, Kentucky and the artisan farms, craftsmen and distilleries of neighboring counties and states.

You can STOP READING HERE if you are short on time, as I hope I've conveyed to you that this book is well-worth buying. But if you want more info and input from me, keep on reading: I like to write and I love this book.

The recipes incorporate so many main ingredients and flavors that appeal to me: There is an entire chapter dedicated to lamb; there is a chapter on pickles (near and dear to my heart); there are Asian flavors and my favorite booze, bourbon; there is country ham. He uses miso, rice, citrus, soy sauce, peppers, mayo and cola. Then, of course there is a chapter of beef, pork, fowl (chicken, turkey, game birds) and well-loved Southern veggies.

Do you like to make quick pickles? I sure do! Included are some interesting combinations that I've not run across before: Pineapple and jicama, caraway (instead of dill) to flavor cuke slices, Bourbon-Pickled Jalapenos (and I think mine turned out prettier than his because I used both red and green peppers), jasmine tea and star anise with peaches, grape halves with chai tea, coffee beans with beets and cherries with rosemary. There are also four seasonal recipes for kimchi. I like to make kimchi; it's not hard to do, just a bit time-consuming and a waiting period for the fermentation process. UPDATE, Aug. 2013: The simple caraway seed and cuke pickle is the best quick pickled cuke that I've ever tasted. I've made two batches already. The peach pickle is wonderful and the pickle juice is so versatile I've been using as a secret ingredient in savory dishes. The grape pickle is tart and brings contrast to a dish. I've used it successfully in a tomato salad, of all things. I can't pick up the bourbon flavor in the jalapeno pickle and I thinking through how I can rectify that. Bottom line, at this point in time: The pickle recipes are keepers!

There is a complex "master" remoulade sauce that runs through many recipes in the book with a little of this and that added to compliment the dish--sometimes it's miso that is added, or maybe corn and chili powder, or kimchi.

Here are favorite recipes; some I've made, some are on the bucket list:
--The Vietnamese Lamb Chops (honey, bourbon, fish sauce, lime and more in the marinade) is super. (I grilled them; he roasts them.)
--There is a fabulous meatloaf flavored with cola and bourbon that he's combined with a pepper gravy and a sunny-side up egg on an open sandwich.
--He's made a ham pho that is less complex than the traditional beef pho.
--I grew up with pork ribs and sauerkraut, but Lee cooks it in such a way that he takes the simple dish over the top, and then he tops it with a horseradish cream. I may never make my old recipe again.
--He's got recipes incorporating country hams and a recipe for a tamarind-strawberry glazed "city" ham.
--There is a somewhat simple Poached Grouper that is heavenly.
--And, talking fish recipes: My favorite recipe in the book is this one: Panfried catfish; the fillets are not breaded, just fried in butter and oil in a skillet. But it's the vinaigrette that sends me: Red seedless grapes crushed in the blender and combined with bacon, thyme, vinegar and mustard; simply beautiful.
--He's made a rhubarb mignonette for raw oysters, and a bourbon brown butter for baked oysters.
--His idea for curing strawberries in salt and sugar sparks my imagination.
--I've made the Braised Bacon Rice and it is mighty fine.
--And his Bourbon-Ginger-Glazed Carrots is destined for my Thanksgiving table.
--Because my husband doesn't much care for buttermilk, I halved the Buttermilk soup recipe and ate it all myself: Chilled, with maple syrup and tangerine juice, then topped with bourbon-soaked cherries.
--And, a recipe we didn't like: His pimento cheese. We like pickle in ours.

There are braised dishes: Short ribs; brisket with cinnamon, paprika, stout, bourbon and peach preserves; turkey legs with sorghum, cider and fresh sage; Cola Ham Hocks; a pork shoulder with Black BBQ Sauce, and lamb shoulder with bittersweet chocolate. He uses ground meats, too: Piggy Burgers with hoisin sauce and a sun-dried tomato ketchup with brown sugar and soy sauce; a rice bowl with lamb and fresh herbs, and an Asian-flavored chicken sausage to work with an orange-flavored miso remoulade in a rice bowl.

There are essays scattered throughout the book. He talks about a local soy sauce, his favorite fish sauce (from Vietnam), country hams, frying at home, miso, sorghum, buttermilk, goat cheese and (of course) bourbon.
Plus he talks about himself and his escapades and his life experiences. Together the words present a very personable and likable guy--one with a responsible attitude, inquisitiveness and sensitivity. Seems like he likes to drink and party and have fun, too.

The pictures are excellent and interesting, the Resources section is enlightening and very helpful, and the index works very well with the recipes and the way the book is put together.

I'm done. Sorry it took so many words. I guess I really like this book, and Chef Lee, and his creations.
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3.0 von 5 Sternen Great food, terrible on eBook 24. Oktober 2013
Von florida reader - Veröffentlicht auf
Format:Kindle Edition|Verifizierter Kauf
My main message is that if you are thinking about buying the Kindle version, don't---or use extreme caution. I did, and I really wish I'd spent the money to buy the book.
The recipes sound absolutely fabulous. They hit that sweet spot of being interesting and creative, but do not require such exotic items that you can't find them easily. I live in a very white-bread place, and everything mentioned here is available at regular groceries or the myriad of Asian groceries even we have.
And they don't sound nearly as complicated as many Asian recipes. The ingredient list may be long, but in most cases you just combine a lot of things in a bowl. It's not like making 4 different things to get the end result.
The text is really well-done as well, a pleasure to read.
But god knows when I'll ever cook one: There is no index, and no recipe listing on my Kindle version. Recipes are part of each chapter, along with a lot of text---which is fun to read, and all have a clever title, but trying to cipher out what kind of dish might be in which chapter isn't always easy.
You basically have to flip through page by page, and I can do that in a book much faster than on a Kindle.
I guess you could keep track, or mark, the ones that sound good as you read, but what sounds good to me one month may not the next month, and vice versa. It all depends on the weather, what I have available, timing---all kind of factors.
There may be a good way to deal with this; if so, I hope somebody spells it out.
I won't put any more cookbooks on my Kindle, for sure, unless I see real quick they have an index or some way to find recipes.
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5.0 von 5 Sternen ED LEE has penned an awesome book! 31. Mai 2013
Von Janet Perry - Veröffentlicht auf
Format:Gebundene Ausgabe|Verifizierter Kauf
This book is a great read and the recipes are incredible. Obviously the recipes were actually tested for the book. I love the way the chapters are arranged focusing one one protein or type of food. Each chapter begins with a rice bowl type dish using either lamb, beef, chicken etc. The lamb is incredible. The pickles are well worth the time to make - the Jalapeño Bourbon Pickle is exceptional and the Pineapple Jicama is a do over (have made three times already!) The stories in the book are well worth the read as well. This is a book you will keep going back to throughout the year, can't wait to make the winter kimchi with red cabbage and bacon!
Now I have to make a trip to Louisville to eat at his restaurants (and do the bourbon trail - again ;-)
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5.0 von 5 Sternen Southern meets east over burbon and kimchi. 5. Mai 2013
Von P. Dean - Veröffentlicht auf
Format:Gebundene Ausgabe|Verifizierter Kauf
In this era of modernist food and hyper gourmet foods its nice to see southern comfort food with a fresh twist.
Lee and his editor have filled this book with recipes and a good bit of his story.
Often many cook books are over stuffed with bio's and lack recipes.

The recipes in this book are honest and very approachable.
I have only cooked a handful of recipes, but all have been very good.
Lee's take on chicken and savory waffles is the best thing ive had so far.

Also the Tobacco cookies are awesome and very unique.

This cook book is a great addition for anyone that loves both southern cooking and lets say David Chang's Momofuku.
15 von 20 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen GOOD FIND 16. Mai 2013
Von I. Darren - Veröffentlicht auf
Format:Gebundene Ausgabe
Food from the American South with a bit of a twist is what this book promised, which hopefully won't scare ultra-conservative traditionalists away.

The author has adopted Southern food as his own style, but elements of his Korean roots and classical French culinary training seep through. Through this book it is hoped that the reader will be able to "do it for themselves" without any problem, with over 100 foolproof recipes on offer. In between the recipes is a bit of a diary-style look at the author's life to date to provide additional context and a bit of an interesting read to boot.

You can sense this is a bit of an "unconventional" book from the start. No other cookbook would feature a full page picture of a partially-eaten meal, with just a few french fries and pickles remaining to be eaten, smeared liberally with tomato sauce. This really DID grab this reviewer's attention. This book is a lot more than just a collection of recipes and a bit of binding text. It is a total culinary journey. Sure you could skip past the various life portraits and background text and just grab the (very good) recipes, but you would be losing out. In some ways the recipes are less important, as strange as this may sound, yet they are also important. Think of it as a hot dog, you can have use the sausage in many ways without the roll and, of course, the roll can be used with other fillings. But when put together (with mustard and onion) they are truly something different and unique.

The book is split into key categories based on the main ingredient (lamb, beef, vegetables and so on) but sadly there is a faux cute labelling which just irritated this reviewer and felt truly out of place with the book. "Birds and Bluegrass", "Buttermilk and Karaoke" or "Veggies and Charity" are some of the less annoying titles, but to be truthful they all just grated. This is a book to sit down with when you have the time to explore, to dream and to think. The cooking can wait, even though you might be inspired to hit the kitchen running. You can sense the author's love and enthusiasm oozing out from within the pages. The photography is excellent and acts as a good companion to the book as a whole. No afterthought at all. The only gripes are quite common ones. The measures are only given in US imperial units. No estimation of preparation and total cooking times. So many books tend to forget these small, but often important, little basics. Everything else is just perfect. Clear instructions, engaging text, surprising twists here and there. A book to be seen, purchased and treasured.

One hopes that this book has a good, comprehensive index to allow you to navigate and exploit it to the full. Unfortunately this pre-publication review copy was missing the index so, if that sort of thing is important to you, you better check it out before purchase. That said, this is one of those books that would still be good without an index, yet why have a good steak if you can have a VERY good steak instead? This book was a good find, perhaps you will agree?
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