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.

“Inventive . . . bold.”
—The New York Times Book Review
 
“Compelling.” 
—The Washington Post
 
“Fascinating. If you’re a bedtime cookbook reader, this one will have you up past midnight.”
—TheKitchn
 
“Tasty Asian cuisine . . .  served with a side of Southern sauciness.”
—USA Today
 
“Inspired, sophisticated. . . . This book is likely to leave you feeling very hungry and never bored.”
—New York Daily News
 
“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.”
—Tasting Table
 
“A fascinating read. . . . Surprising and satisfying.”
—Newark Star-Ledger
 
“Comforting soul food massaged with Korean spice and garlic. . . . A very tasty blend of cultures.”
—Austin Chronicle
 
“A profoundly American cookbook. . . . Delicious.”
—Buffalo News
 
“A mix tape of Southern and Asian ingredients. . . . Between the strength of his recipes and his natural knack for storytelling, we’ve dog-eared the bejeezus out of this book.”
—SouthernLiving.com
 
“Inventive and exciting. . . . An irresistible collection for any adventurous home cook.”
—Publishers Weekly, starred review 
 
“Deep, soulful, and utterly honest.”
—Charleston City Paper
 
“A lively and endearing story. . . . Lee’s pickle recipes are a joy because they don’t require canning. . . . So let the pleasure begin.”
—Houston Chronicle
 
“The essays that accompany each section are wonderful . . . [and] helpful lessons abound.”
—LA Weekly

“Edward Lee is one of America’s most important young chefs—and what he has to say with his delicious food and in the pages of this book will help redefine American food as a whole. Better start reading and start cooking. The future is here.” —Anthony Bourdain

“I’m officially and unabashedly in love with Chef Edward Lee’s Smoke Pickles! Full of thoughtful storytelling and plenty of seasoning, it satisfies all my cravings for hearty, flavorful food that’s as soulful and introspective as it is celebratory.” —Gail Simmons

“Delicious American food. It’s quite simple: Edward Lee cooks the food I want to eat.” —David Chang

“Full of more smarts, playfulness, and soulfulness than any cookbook I’ve read in a long, long time.” —John T. Edge

—Publishers Weekly

“Lee’s debut cookbook is an inventive and exciting take on Southern food inspired by the chef’s Korean roots. . . . Recipes are combined with entertaining stories of Lee’s life and culinary journey. . . . An irresistible collection for any adventurous home cook.” –Publishers Weekly, starred review

—NY Daily News

“Inspired, sophisticated. . . . This book is likely to leave you feeling very hungry and never bored.” —New York Daily News

—Country Living

“A symphony of delectable contradictions.” —Country Living

—SouthernLiving.com

“Smoke Pickles exemplifies why, in 10 short years, [Edward Lee has] become one of our favorite chefs. Between the strength of his recipes and his natural knack for storytelling, we’ve dog-eared the bejeezus out of this book already.” —SouthernLiving.com

—Austin Chronicle

“Comforting soul food massaged with Korean spice and garlic. . . . A very tasty blend of cultures.” —Austin Chronicle

—Houston Chronicle

“A lively and endearing story. . . . Lee’s pickle recipes are a joy because they don’t require canning. . . . So let the pleasure begin.” —Houston Chronicle

—TheKitchn

“Fascinating. If you’re a bedtime cookbook reader, this one will have you up past midnight." —TheKitchn

—various

“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

Edward Lee is the author of Smoke & Pickles; chef/owner of 610 Magnolia, MilkWood, and Whiskey Dry in Louisville, Kentucky; and culinary director of Succotash in National Harbor, Maryland, and Penn Quarter, Washington, DC. He appears frequently in print and on television, including earning an Emmy nomination for his role in the Emmy Award–winning series The Mind of a Chef. Most recently, he wrote and hosted the feature documentary Fermented. He lives in Louisville and Washington, DC, and you can find him on Instagram and Twitter @chefedwardlee.