Winner, 2019 James Beard Award for Best Book of the Year in WritingFinalist, 2019 IACP Award, Literary Food WritingNamed 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 ...
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Winner, 2019 James Beard Award for Best Book of the Year in WritingFinalist, 2019 IACP Award, Literary Food WritingNamed 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 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.
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Add this copy of Buttermilk Graffiti: a Chef's Journey to Discover to cart. $6.39, very good condition, Sold by HPB Inc. rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2019 by Artisan.
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Add this copy of Buttermilk Graffiti: a Chef's Journey to Discover to cart. $7.99, very good condition, Sold by HPB-Ruby rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2019 by Artisan.
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Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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