Buttermilk Graffiti

Author: Edward Lee
Publisher: Artisan
ISBN: 1579658512
Category : Cooking
Languages : en
Pages : 321

Book Description
Winner, 2019 James Beard Award for Best Book of the Year in Writing Finalist, 2019 IACP Award, Literary Food Writing Named a Best Food Book of the Year by the Boston Globe, Smithsonian, BookRiot, and more Semifinalist, Goodreads Choice Awards “Thoughtful, well researched, and truly moving. Shines a light on what it means to cook and eat American food, in all its infinitely nuanced and ever-evolving glory.” —Anthony Bourdain 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.

Buttermilk Graffiti

Author: Edward Lee
Publisher: Artisan Books
ISBN: 1579657389
Category : Cooking
Languages : en
Pages : 321

Book Description
Finalist, 2018 Goodreads Choice Awards “Thoughtful, well researched, and truly moving. Shines a light on what it means to cook and eat American food, in all its infinitely nuanced and ever-evolving glory.” —Anthony Bourdain 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.

Smoke and Pickles

Author: Edward Lee
Publisher: Artisan Books
ISBN: 1579655424
Category : Cooking
Languages : en
Pages : 305

Book Description
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.

Just a Few Miles South

Author: Ouita Michel
Publisher: University Press of Kentucky
ISBN: 1950564118
Category : Cooking
Languages : en
Pages : 422

Book Description
For twenty years, diners in the Bluegrass have been able to satisfy their cravings for Ouita Michel's sustainable, farm-to-table cuisine at her many acclaimed restaurants. Each restaurant—from Wallace Station to Holly Hill Inn—features dishes that combine Kentucky's bounty with Michel's celebrated vision. Diners can enjoy traditional southern staples like buttermilk biscuits, country ham, and Po-Boy sandwiches, or opt for unique variations on international favorites and American classics. Now, readers around the country can experience what makes Ouita Michel a culinary and cultural treasure. Just a Few Miles South serves up the recipes that patrons of Michel's restaurants have come to know and love, including the Bluegrass Benedict breakfast sandwich, Ouita's Sardou Panini, Wallace Station's Creamy Chicken and Mushroom Soup, and Honeywood's Hoecake Burger. Some dishes offer creative twists on classics, like the Inside Out Hot Brown, the Wallace Cubano, or the Bourbon Banh Mi. Throughout, the chefs responsible for these delicious creations share the rich traditions and stories behind the recipes. When you can't get down to your favorite place, this book will help you bring home the aroma, the flavors, and the love of fresh foods made with locally sourced ingredients—and share it all with friends and family.

Voracious

Author: Cara Nicoletti
Publisher: Little, Brown
ISBN: 0316242985
Category : Cooking
Languages : en
Pages : 269

Book Description
An Irresistible Literary Feast Stories and recipes inspired by the world's great books As a young bookworm reading in her grandfather's butcher shop, Cara Nicoletti saw how books and food bring people to life. Now a butcher, cook, and talented writer, she serves up stories and recipes inspired by beloved books and the food that gives their characters depth and personality. From the breakfast sausage in Laura Ingalls Wilder's Little House in the Big Woods to chocolate cupcakes with peppermint buttercream from Jonathan Franzen's The Corrections, these books and the tasty treats in them put her on the road to happiness. Cooking through the books that changed her life, Nicoletti shares fifty recipes, including: The perfect soft-boiled egg in Jane Austen's Emma Grilled peaches with homemade ricotta in tribute to Joan Didion's Goodbye to All That New England clam chowder inspired by Herman Melville's Moby-Dick Fava bean and chicken liver mousse crostini (with a nice Chianti) after Thomas Harris's The Silence of the Lambs Brown butter crv?pes from Gillian Flynn's Gone Girl Beautifully illustrated, clever, and full of heart, Voracious will satisfy anyone who loves a fantastic meal with family and friends-or curling up with a great novel for dessert.

Running Against the Tide

Author: Captain Lee
Publisher: Simon and Schuster
ISBN: 1501184466
Category : Biography & Autobiography
Languages : en
Pages : 236

Book Description
From the star of Bravo’s hit reality show Below Deck comes Running Against the Tide, the “Stud of the Sea’s” first-ever memoir recounting his journey from landlocked Saginaw, Michigan to the high seas, where he has spent more than twenty-five years as a superyacht captain. The cast members of Below Deck are known for their catfights, scheming, personal attacks, and long-held grudges, but what keeps viewers coming back week after week is resident hero Captain Lee, the only cast member to appear in all five seasons. But you don’t have to be one of Below Deck’s 1.5 million weekly viewers to appreciate Captain Lee’s story, which offers a glimpse behind-the-scenes at the luxury yachting industry and one of Bravo’s biggest franchises. From having to reclaim his drunk captain's lost papers in the Dominican Republic to unwittingly crewing a drug boat out of Turks and Caicos to navigating the outrageous demands of the super-rich in New York City, Captain Lee's tales from the high seas run the gamut, proving time and time again why he’s a fan favorite: he’s occasionally profane, he’s often surprising, but he’s never dull and, for the first time, he’s here to tell all.

The Next Supper

Author: Corey Mintz
Publisher: PublicAffairs
ISBN: 1541758420
Category : Business & Economics
Languages : en
Pages : 329

Book Description
A searing expose of the restaurant industry, and a path to a better, safer, happier meal. In the years before the pandemic, the restaurant business was booming. Americans spent more than half of their annual food budgets dining out. In a generation, chefs had gone from behind-the-scenes laborers to TV stars. The arrival of Uber Eats, DoorDash, and other meal delivery apps was overtaking home cooking. Beneath all that growth lurked serious problems. Many of the best restaurants in the world employed unpaid cooks. Meal delivery apps were putting restaurants out of business. And all that dining out meant dramatically less healthy diets. The industry may have been booming, but it also desperately needed to change. Then, along came COVID-19. From the farm to the street-side patio, from the sweaty kitchen to the swarm of delivery vehicles buzzing about our cities, everything about the restaurant business is changing, for better or worse. The Next Supper tells this story and offers clear and essential advice for what and how to eat to ensure the well-being of cooks and waitstaff, not to mention our bodies and the environment. The Next Supper reminds us that breaking bread is an essential human activity and charts a path to preserving the joy of eating out in a turbulent era.

Notes from a Young Black Chef

Author: Kwame Onwuachi
Publisher: Vintage
ISBN: 0525433910
Category : Biography & Autobiography
Languages : en
Pages : 290

Book Description
“Kwame Onwuachi’s story shines a light on food and culture not just in American restaurants or African American communities but around the world.” —Questlove By the time he was twenty-seven years old, Kwame Onwuachi had opened—and closed—one of the most talked about restaurants in America. He had sold drugs in New York and been shipped off to rural Nigeria to “learn respect.” He had launched his own catering company with twenty thousand dollars made from selling candy on the subway and starred on Top Chef. Through it all, Onwuachi’s love of food and cooking remained a constant, even when, as a young chef, he was forced to grapple with just how unwelcoming the food world can be for people of color. In this inspirational memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age; a powerful, heartfelt, and shockingly honest account of chasing your dreams—even when they don’t turn out as you expected.

The Ushers

Author: Edward Lee
Publisher:
ISBN: 9781891480034
Category : Fiction
Languages : en
Pages : 330

Book Description
An anthology of horror stories incorporating passages deleted at the time of publication in magazines as too revolting to print. Written with sardonic humor, the stories feature necrophilia, sexual mutilation, child pornography and religion.

Be the Calm or Be the Storm

Author: Captain Sandy Yawn
Publisher: Hay House, Inc
ISBN: 140196768X
Category : Business & Economics
Languages : en
Pages : 233

Book Description
Leadership lessons from Captain Sandy Yawn, a renowned superyacht captain with over 30 years of international maritime experience, and star of the reality show Below Deck Mediterranean. Everyone experiences a moment in life when they need to lead. Sometimes it's a team, sometimes it's a company, a classroom, a patient ward, a family, or simply your own individual self. Based on the leadership lessons she's gathered from her resourceful and resilient life, Captain Sandy, a superyacht captain and star of Bravo's Below Deck Mediterranean, shares the leadership skills and critical thinking inherent to being a captain that can empower anyone to navigate their way to a successful life. Among some of the stories/lessons she'll share: How she selects and sizes up her crew even before embarking on a charter, deciding who to invest in and how to bring out their best. Things happen at sea. No matter how much you plan and train, so much can go wrong so she'll discuss the level of persistence and faith that's required in solving an especially knotty problem. Authority and discipline are required to lead, but they must be leavened with compassion, understanding, and a desire to see your crew succeed. She describes the seamless flow that happens in great teamwork and how she loves seeing the way her deckhands pitch in with the stews when needed. For Captain Sandy, this represents leading with empathy, figuring out who your teammates are and what motivates them, then communicating in a way that motivates and makes them feel understood. As a captain, Sandy is constantly upgrading her knowledge and skill set, which is as much a part of her job as steering a vessel. Sustaining excellence requires constant effort, whether you find yourself at the end of a journey, halfway through or at the start of a new one. And the learning never stops. Woven throughout her stories are Captain Sandy's optimism and abiding faith that, given the right tools and opportunities, individuals are capable of so much more than they realize, especially when they can find someone to believe in them.