Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy. Collards and Kimchi. Braised Beef Kalbi with Edamame Hummus. These are dishes that could only happen in America, the bold visions of a chef raised in Brooklyn by a family of Korean immigrants, trained in classical French kitchens, and eventually transplanted to Louisville, Kentucky. Owner of the acclaimed restaurant 610 Magnolia, the multiple James Beard Award nominee and Top Chef contender Edward Lee creates recipes filled with pickling, fermenting, frying, curing, and smoking—it’s Southern food with an Asian twist.
“What Edward Lee has to say with his delicious food and in the pages of this book will redefine American food as a whole.” —Anthony Bourdain