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Edward Lee (chef at Louisville's 610 Magnolia and previous Top Chef contestant) redefines the boundaries of Southern cooking with this tome -- Smoke and Pickles: Recipes and Stories from a New Southern Kitchen -- which combines his Korean heritage with his life in Kentucky. The resulting recipes are full of unexpected flavor combinations, like pickled chai grapes and crab cakes with kimchi. These are bold, bright dishes with lots of meat and spice -- they challenge us in the kitchen but aren't beyond the reach of the home cook.
The book, exclusive to Food52 with a signed bookplate, is a contender in Food52's Piglet Tournament, which pits 16 of the year's most notable cookbooks against each other, judged by some top chefs and food writers.
Sourced from: Posman Books
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