Buttermilk Graffiti: A Chefs Journey to Discover Americas New Melting-Pot Cuisine free ebook download.

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Buttermilk Graffiti: A Chefs Journey to Discover Americas New Melting-Pot Cuisine free ebook download

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Author(s):	Edward Lee

Date:	2018-04-17	Format:	EPUB	Language:	English	ISBN/ASIN:	1579657389
Pages:	320	OCR:		Quality:		ISBN13:	9781579657383
Uploader:	stirkout	Upload Date:	4/17/2018 11:17:20 AM

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“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 cafe 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 Cafe 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 kitchensNamed one of Publishers Weeklys 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. Theres a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavors of their lost country. A Uyghur caf in New Yorks Brighton Beach serves a noodle soup that seems so very familiar and yet so very exoticone unexpected ingredient opens a window onto an entirely unique culture. A beignet from Caf du Monde in New Orleans, as potent as Prousts 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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