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.
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