Whanganuilibrary.com
Normal view MARC view ISBD view

Buttermilk graffiti : a chef's journey to discover Americas new melting-pot cuisine / Edward Lee.

By: Lee, Edward, 1972- [author.].
Material type: materialTypeLabelBookPublisher: New York : Artisan, a Division of Workman Publishing Co., Inc. 2019Copyright date: �2018Description: 311 pages ; 21 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781579659004; 1579659004.Subject(s): Lee, Edward, 1972- -- Friends and associates | International cooking | Cooks -- United States -- Biography | Cooking, American | Cooks | Friendship | Cookbooks
Contents:
Pilgrimage for a beignet -- The pugilist and the cook -- The unfamiliar noodle -- The accidental fast -- Exile and cigars -- Slaw dogs and pepperoni rolls -- A kibbeh in Clarksdale -- Matriarchs of Montgomery -- A lesson in smen -- Death and aquavit -- Trawling for shrimp -- The immortality of Paterson -- Nigerian hustle -- German mustard -- The palace of pastrami -- A tale of two cornbreads.
Summary: Describes the author's two-year journey around the United States learning about the different cultures and traditions reshaping American cuisine.Summary: "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 that surprising first bite is only the beginning. What about the people behind the food? What about the traditions? What about the memories? For two years, Edward Lee, as gifted a writer as he is a chef, traveled the highways and byways of America to seek out foods that open a window onto a whole other way of cooking, of eating, of living--a way that's unique and quintessentially American. Lee visits a Cambodian couple in Lowell, Massachusetts, re-creating the flavors of their lost home land while helping to inject new vibrancy into a fading mill town. He travels, like so many music lovers, to Clarksdale, Mississippi, birthplace of the blues and now home to America's best kibbeh and other Lebanese specialties. He learns how to make the mysterious fermented butter called smen from a young Moroccan immigrant living in Westport, Connecticut, then treats her to her first taste of New Haven white clam pizza--an iconic American dish created by an immigrant of a previous generation. And a beignet from Caf�e du Monde, as potent as Proust's madeleine, inspires a time-traveling narrative from New 0rleans's original Creole culture to the author's first job working the breakfast shift at a coffee shop in a dicey New York neighborhood. With his compelling voice and unique perspective--as a Korean-born, Brooklyn-bred chef who found his soul in Kentucky--Edward Lee offers sixteen vibrant chapters in the fascinating and ever-evolving story of American cuisine. And forty recipes, created by Lee and inspired by the people he met around the country, bring these stories right into our own kitchens."--Dust jacket.
Tags from this library: No tags from this library for this title. Log in to add tags.
    average rating: 0.0 (0 votes)
Item type Current location Collection Call number Status Date due
Non-Fiction Davis (Central) Library
Non-Fiction
Non-Fiction Coming Soon

Enhanced descriptions from Syndetics:

Winner, 2019 James Beard Award for Best Book of the Year in Writing

Finalist, 2019 IACP Award, Literary Food Writing

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

Semifinalist, 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 café 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 Café 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.

Originally published in hardcover by Artisan in 2018.

Pilgrimage for a beignet -- The pugilist and the cook -- The unfamiliar noodle -- The accidental fast -- Exile and cigars -- Slaw dogs and pepperoni rolls -- A kibbeh in Clarksdale -- Matriarchs of Montgomery -- A lesson in smen -- Death and aquavit -- Trawling for shrimp -- The immortality of Paterson -- Nigerian hustle -- German mustard -- The palace of pastrami -- A tale of two cornbreads.

Describes the author's two-year journey around the United States learning about the different cultures and traditions reshaping American cuisine.

"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 that surprising first bite is only the beginning. What about the people behind the food? What about the traditions? What about the memories? For two years, Edward Lee, as gifted a writer as he is a chef, traveled the highways and byways of America to seek out foods that open a window onto a whole other way of cooking, of eating, of living--a way that's unique and quintessentially American. Lee visits a Cambodian couple in Lowell, Massachusetts, re-creating the flavors of their lost home land while helping to inject new vibrancy into a fading mill town. He travels, like so many music lovers, to Clarksdale, Mississippi, birthplace of the blues and now home to America's best kibbeh and other Lebanese specialties. He learns how to make the mysterious fermented butter called smen from a young Moroccan immigrant living in Westport, Connecticut, then treats her to her first taste of New Haven white clam pizza--an iconic American dish created by an immigrant of a previous generation. And a beignet from Caf�e du Monde, as potent as Proust's madeleine, inspires a time-traveling narrative from New 0rleans's original Creole culture to the author's first job working the breakfast shift at a coffee shop in a dicey New York neighborhood. With his compelling voice and unique perspective--as a Korean-born, Brooklyn-bred chef who found his soul in Kentucky--Edward Lee offers sixteen vibrant chapters in the fascinating and ever-evolving story of American cuisine. And forty recipes, created by Lee and inspired by the people he met around the country, bring these stories right into our own kitchens."--Dust jacket.

Table of contents provided by Syndetics

  • Introduction (p. 1)
  • Chapter 1 Pilgrimage for a Beignet (p. 11)
  • Chapter 2 The Pugilist and the Cook (p. 27)
  • Chapter 3 The Unfamiliar Noodle (p. 46)
  • Chapter 4 The Accidental Fast (p. 65)
  • Chapter 5 Exile and Cigars (p. 85)
  • Chapter 6 Slaw Dogs and Pepperoni Rolls (p. 102)
  • Chapter 7 A Kibbeh in Clarksdale (p. 121)
  • Chapter 8 Matriarchs of Montgomery (p. 140)
  • Chapter 9 A Lesson in Smen (p. 157)
  • Chapter 10 Death and Aquavit (p. 175)
  • Chapter 11 Trawling for Shrimp (p. 193)
  • Chapter 12 The Immortality of Paterson (p. 212)
  • Chapter 13 Nigerina Hustle (p. 230)
  • Chapter 14 German Mustard (p. 250)
  • Chapter 15 The Palace of Pastrami (p. 271)
  • Chapter 16 A Tale of Two Cornbreads (p. 293)
  • Epilogue (p. 309)
  • Acknowledgments (p. 311)

Reviews provided by Syndetics

Library Journal Review

What we think of as "traditional" American cuisine has been formed by waves of immigrants who built this country. Now we are witnessing a transformation of American food as new waves of immigrants arrive from other countries. In this travelog and food memoir, chef Lee travels the country revisiting traditional American dishes and exploring the new cultures that are changing the culinary landscape. At each stop, the author makes a point of getting to know some of the locals and the history of the place and food as well as listening to the people's stories and how to make their traditional dishes. In Connecticut, Lee explores Moroccan food, as well as seeking out an old favorite: the white clam pizza. The typical Southern fare of Mississippi and Alabama are quite different from the foods of the growing Lebanese and Korean populations. From Seattle to New Jersey and everywhere in between, Lee explores the rich cultures that shaped American food and the growing cultures that will continue to form its evolution. VERDICT Lee's curiosity and talent for storytelling result in a fascinating, vibrant look at our country's diverse, ever--changing cuisine.-Melissa Stoeger, Deerfield P.L., IL © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Publishers Weekly Review

This excellent collection of culinary travel essays by chef and TV personality Lee (Smoke & Pickles; The Mind of a Chef) takes readers across the U.S. in search of immigrant cuisine. A Korean-American kid from Brooklyn who now runs restaurants in Kentucky, Lee is an eager mixer of styles and traditions. He writes, "Show me your recipes, and I can tell who you are." It's a sweet and heady mélange of travelogue, in which Lee plays the eager investigator chasing down cooks to figure out how or why they cooked a dish he ate; he ends each chapter with recipes inspired by the food he's just eaten, but capped with his own twists. Lee mixes rapturous and unfussy descriptions of the dishes he discovers-from the shockingly good Cambodian food in Lowell, Mass. (smoked ground fish in mud fish sauce, and cow intestines in a fermented fish paste), to the influence of Lebanese food in Clarksdale, Miss. (made with beef at one restaurant, the kibbeh is served raw or fried), and Clarksburg, W.Va., where immigrant Italian coal miners packed pepperoni rolls for lunch. Lee celebrates unexpected confluences of cuisines while refusing to be limited by definitions of "authenticity." (Apr.) © Copyright PWxyz, LLC. All rights reserved.

Booklist Review

At a time when America's melting-pot culture frightens so many citizens, Lee finds hope and joy in visiting ethnic communities all across the nation's breadth. A professional chef, Lee took to American roads and found a host of people who either came to this country or were born of immigrants. He visits a Muslim community in Dearborn, Michigan, where he learns the value of Ramadan fasting. He gathers recipes and inventively adapts them to his own tastes, such as mixing bourbon with Vietnamese dipping sauce to top roasted oysters. Lee's most touching prose comes with his recounting of his Korean War-veteran father's favorite food, an outlandish concoction of soy sauce, Korean chili paste, kimchi, tofu, fried bologna, and ramen noodles, topped with poached eggs and American cheese. Lee regards all these recipes as home cooking, so he offers no pictures of final dishes to avoid stifling a home cook's own imagination.--Knoblauch, Mark Copyright 2018 Booklist

Kirkus Book Review

An acclaimed chef and restaurateur travels across the country to explore the cultural history behind the evolving American cuisine.Lee (Smoke Pickles, 2013) takes readers on an edifying two-year ride in which he digs for the personal ties that bind cooks, restaurant owners, and loyal patrons to the food in their region. His journeys included an accidental four-day Ramadan fasting in Dearborn, Michigan, where he had no set plan but to devour Middle Eastern cuisine; a sojourn to the Texas coast to hear about the experiences of Vietnamese fisherman while feasting on Gulf delicacies; and a trip back in time to the Big Apple Diner in New York, where the author worked in the early 1990s. Along the way, Lee learned traditional cooking techniques like making smen, a Moroccan fermented butter, and he points out the essential role that both immigrants and longtime settlers play in the food we eat. "Our food traditions are the last things we hold onto," he writes. "They are not just recipes; they are a connection to the nameless ancestors who gave us our DNA. That's why our traditional foods are so important." With plenty of lyrical appreciations of an impressively wide variety of cuisines, the author leaves readers craving the food he describes while also ready to attempt the advanced recipes at the end of each chaptere.g. Amok trey, bourbon-washed butter, and pollo a la brasa. Lee effectively transports readers next to him during his encounters and inside of his thoughts during moments of introspection. A few hard transitions and seemingly unrelated stories may cause some confusion, but the author ultimately leads readers to a better understanding of the dishes he experienced and the recipes he provides.A heartfelt and forward-thinking book in which Lee's experiences and travel accounts successfully create an eager appetite for adventurous recipes, the stories behind the relationships of the people that inspire them, and a strong appreciation for the cooking traditions they've upheld. Copyright Kirkus Reviews, used with permission.