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Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting-Pot Cuisine (Hardcover)

Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting-Pot Cuisine Cover Image
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Chef Edward Lee’s food, showcased in his previous book, Smoke & Pickles, draws inspiration from both his Korean heritage and his adopted Southern home town. In Buttermilk Graffiti, Lee further explores the intersection of cultures all across America. “In prose that’s as gorgeous and honest as his cooking, Lee takes us on an irresistible journey into the amazing diversity of flavors and traditions that truly makes this country great. An essential American story.” —Chang-rae Lee

Description


"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

Named one of Publishers Weekly's Top 10 Food Books for Spring 2018


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.


Product Details
ISBN: 9781579657383
ISBN-10: 1579657389
Publisher: Artisan Publishers
Publication Date: April 17th, 2018
Pages: 320
Language: English

 

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