| Descript. |
1 online resource (321 pages) |
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text txt rdacontent |
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computer c rdamedia |
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online resource cr rdacarrier |
| Contents |
Cover; Title page; Copyright; Epigraph/Dedication; Contents; Introduction; Chapter 1: Pilgrimage for a Beignet; Korean Doughnuts; Green Tea Beignets; Chapter 2: The Pugilist and the Cook; Amok Trey; Pork Lab with Fried Egg on Popcorn Bread; Chapter 3: The Unfamiliar Noodle; Lagman Soup; Russian Pickled Watermelon; Coffee-Glazed Bacon with Pickled Watermelon and Fried Peanuts; Chapter 4: The Accidental Fast; Lamb Arayes with Tahini Dressing and Pickled Sweet Peppers; Chanterelle Hummus; Chapter 5: Exile and Cigars; Mango Fries with Jalapeño-Mint Aioli. |
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Chicken "Vaca Frita" with Coconut Rice and Mojo SauceChapter 6: Slaw Dogs and Pepperoni Rolls; My Version of a Slaw Dog; Fried Pork Chops with Miso Creamed Corn and Pickle Juice Gravy; Chapter 7: A Kibbeh in Clarksdale; Cabbage Rolls with Nasturtium Leaf Kimchi; Beef Tartare-Stuffed Deviled Eggs with Caviar; Chapter 8: Matriarchs of Montgomery; Octopus Stir-Fry; Salt-Roasted Sweet Potatoes with Kalbi Buttr and Gochujang Sauce; Chapter 9: A Lesson in Smen; Baked Clams with Saffron and Bourbon-Washed Butter; Seared Beef Rib-Eye with Prunes, Almonds, and Bourbon-Washed Butter. |
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Chapter 10: Death and AquavitBudae Jjigae with Fried Bologna; Pickled Salmon; Pickled Salmon with Strawberries, Dill, and Horseradish Cream on Savory Pancakes; Chapter 11: Trawling for Shrimp; Vietnamese Crepes with Shrimp, Pork, and Herbs; Bourbon Nuoc Cham-Roasted Oysters; Chapter 12: The Immortality of Paterson; Pollo a la Brasa; Green Fried Rice with Chicken, Cilantro, and Ají Sauce; Chapter 13: Nigerian Hustle; Beef Skewers with Cashews, Curry, and Black Pepper; Spicy Tomato-Braised Chicken with Turmeric and Cashew; Chapter 14: German Mustard; Hasenpfeffer. |
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Roast Butternut Squash Schnitzel with Squash Kraut in a Mustard Cream SauceChapter 15: The Palace of Pastrami; Beef Tongue Pastrami; Beef Tongue Sandwich on Everything-Spice Sally Lunn Bread; Beef Tongue on Johnnycakes with Thousand Island Dressing; Chapter 16: A Tale of Two Cornbreads; Lacy Cornbread with Rhubarb Jam; Epilogue; Acknowledgments. |
| Note |
(OCoLC)1030817697 |
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B6F0E28B-5A3B-402F-8E9D-D94BE39F7C02 OverDrive, Inc. http://www.overdrive.com |
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Print version record. |
| Summary |
"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 kitchens. |
| Subject |
Lee, Edward, 1972- -- Friends and associates.
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International cooking.
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Cooks -- United States -- Biography.
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Electronic books.
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| Alt Author |
OverDrive, Inc.
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| ISBN |
9781579658519 |
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1579658512 |
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