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Buttermilk Graffiti : A Chef's Journey to Discover America's New Melting-Pot Cuisine
by Edward Lee


Overview - Named a Best Food Book of the Year by the Boston Globe , Smithsonian , BookRiot, and more

Semifinalist, 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.
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More About Buttermilk Graffiti by Edward Lee
 
 
 
Overview
Named a Best Food Book of the Year by the Boston Globe, Smithsonian, BookRiot, and more

Semifinalist, 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 caf 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 Caf 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.

 
Details
  • ISBN-13: 9781579657383
  • ISBN-10: 1579657389
  • Publisher: Artisan Publishers
  • Publish Date: April 2018
  • Page Count: 320
  • Dimensions: 9.2 x 6.6 x 1.2 inches
  • Shipping Weight: 1.25 pounds


Related Categories

Books > Cooking > Essays & Narratives
Books > Cooking > Individual Chefs & Restaurants
Books > Cooking > Regional & Ethnic - American - General

 
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