Korean American celebrity chef Edward Lee, renowned for his appearances on Netflix’s Culinary Class Wars, is set to bring his debut cookbook Smoke & Pickles to Korean readers next month. The Korean publisher, Wisdom House, announced the translation and publication of the highly anticipated cookbook, offering a glimpse into Lee's culinary world where Korean heritage meets Southern American flavors.
Smoke & Pickles features over 130 recipes and essays chronicling Lee’s culinary journey, reflecting his innovative interpretations of Korean cuisine as seen on television. The recipes are designed to suit home kitchens, utilizing diverse ingredients such as beef, pork, lamb, seafood, and pickles, as well as desserts. With techniques like pickling, fermenting, frying, curing, and smoking, the cookbook showcases Lee's creative methods for blending Korean and Southern traditions.
Highlights from the cookbook include inventive dishes like chicken-fried pork steak with ramen crust and buttermilk pepper gravy, collards with kimchi, braised beef kalbi with creamy grits and scallions, and miso-smothered chicken. Lee’s approach integrates traditional Korean staples, such as kimchi and jang (fermented sauces), into American Southern staples, creating a unique culinary fusion.
Edward Lee grew up in Brooklyn, New York, as the son of Korean immigrants. After moving to Louisville, Kentucky, he became the owner of multiple restaurants, including the critically acclaimed 610 Magnolia. Over the years, he has gained prominence through appearances on shows like Iron Chef America, Top Chef, and The Mind of a Chef.
Lee’s return to Korean television further amplifies his visibility. He will star in the second season of JTBC’s beloved cooking talk show Take Care of the Fridge, set to premiere this Sunday on Tving. The show has revamped its chef lineup, welcoming new faces from Culinary Class Wars alongside established culinary stars Lee Yeon-bok, Choi Hyun-seok, Kim Poong, and Jeong Ho-young. Joining Edward Lee are chefs Choi Kang-rok, Lee Mi-young, and Yoon Nam-no.
Speaking about his dual ventures in publishing and television, Lee expressed excitement about sharing his unique culinary philosophy with a Korean audience. His book offers a deeper understanding of his journey, while his TV appearances promise an engaging exploration of flavors and techniques.
Smoke & Pickles is expected to resonate with food enthusiasts in Korea, thanks to its fusion of familiar Korean ingredients with the bold flavors of the American South. The cookbook, alongside Lee’s return to Korean TV, represents a significant moment in his career, bridging his cultural roots with his global culinary acclaim.
Sayart / Joy, nunimbos@gmail.com
