Smoke and Pickles

Edward Lee is the author of Smoke & Pickles; chef/owner of 610 Magnolia, MilkWood, and Whiskey Dry in Louisville, Kentucky; and culinary director of Succotash in National Harbor, Maryland, and Penn Quarter, Washington, DC. He appears frequently in print and on television, including earning an Emmy nomination for his role in the Emmy Award–winning series The Mind of a Chef. Most recently, he wrote and hosted the feature documentary Fermented. He lives in Louisville and Washington, DC, and you can find him on Instagram and Twitter @chefedwardlee.

“Inventive . . . bold.”—The New York Times Book Review  “Compelling.” —The Washington Post  “Fascinating. If you’re a bedtime cookbook reader, this one will have you up past midnight.”—TheKitchn  “Tasty Asian cuisine . . .  served with a side of Southern sauciness.”—USA Today  “Inspired, sophisticated. . . . This book is likely to leave you feeling very hungry and never bored.”—New York Daily News  “Chef Edward Lee is the epitome of American melting pot cooking.”—Portland Oregonian  “Smoke Pickles by chef Edward Lee is a delight. . . . The recipes are as refreshing and thoughtful as the man behind them.”—Tasting Table  “A fascinating read. . . . Surprising and satisfying.”—Newark Star-Ledger  “Comforting soul food massaged with Korean spice and garlic. . . . A very tasty blend of cultures.”—Austin Chronicle  “A profoundly American cookbook. . . . Delicious.”—Buffalo News  “A mix tape of Southern and Asian ingredients. . . . Between the strength of his recipes and his natural knack for storytelling, we’ve dog-eared the bejeezus out of this book.”—SouthernLiving.com  “Inventive and exciting. . . . An irresistible collection for any adventurous home cook.”—Publishers Weekly, starred review   “Deep, soulful, and utterly honest.”—Charleston City Paper  “A lively and endearing story. . . . Lee’s pickle recipes are a joy because they don’t require canning. . . . So let the pleasure begin.”—Houston Chronicle  “The essays that accompany each section are wonderful . . . [and] helpful lessons abound.”—LA Weekly