There is a new American culinary landscape developing around us, and its one that chef Edward Lee is proud to represent. In a nation of immigrants who bring their own culinary backgrounds to this country, what happens one or even two generations later? What does their cuisine become? It turns into a cuisine uniquely its own and one that Lee argues makes America the most interesting place to eat on earth. Lee illustrates this through his own life story of being a Korean immigrant and a New Yorker and now a Southerner. In Off the Menu, he shows how we each have a unique food memoir that is worthy of exploration. To Lee, recipes are narratives and a conduit to learn about a person, a place, or a point in time. He says that the best way to get to know someone is to eat the food they eat. Each chapter shares a personal tale of growth and self-discovery through the foods Lee eats and the foods of the people he interacts withwhether its the Korean budae jjigae of his father or the mustard beer cheese he learns to make from his wifes German-American family. Each chapter is written in narrative form and punctuated with two recipes to highlight the story, including Green Tea Beignets, Cornbread Pancakes with Rhubarb Jam, and Butternut Squash Schnitzel. Each recipe tells a story, but when taken together, they form the arc of the narrative and contribute to the story we call the new American food....
|Title||:||Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine|
|Number of Pages||:||304 pages|
|Url Type||:||Home » Buttermilk » Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine|
Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine Reviews
Buttermilk Graffiti by Edward Lee. This was an unexpected journey through immigrant culture via food. The author explored restaurants large and small all over the country, meeting chefs, cooks, fishermen, distillers and consumers of food and drink. Some were friendly and open, some notsomuch. I admire his tenacity in every situation. He is curious and intrepid in the pursuit of the culture of food. He travels all over, making conversation, probing for recipes and insight, hoping to be invited in ...more
I received this book as a gift for making an ongoing donation to my public radio station. So I was a little skeptical it would be good (mainly because they were giving it away). But the premise sounded interesting and I often like a foodie memoir. Edward Lee is a chef here in Louisville, my city, and he has gained quite a bit of prominence nationally for being on Top Chef and winning some James Beard awards. He is Korean American but much of his food has a southern spark to it. So this book sort ...more
Brilliant. There's a sentence at the end of chapter 10 that gut punched me.
I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review. From the publisher -
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 innovati ...more
It's up and down. Some chapters are great, others dull. I might read an article of eating here around DC now that Lee has estsblished himself here. Nothing close on his road trips.
In fall I want to come back to it and try out the buttenut schnitzel.
Chef Ed Lee admits in his writing that he is not actually a writer, but you could have fooled me. His quick pace and poetic styling makes this a breezy read chalk-full of narratives around American cuisine — the who, what, why, and how.
A fun read from an interesting perspective with recipes at the end of every chapter; my only complaint is that I read it too quickly and still want more.
This is not your typical cookbook. Not even close. There are recipes at the end of each chapter but they are just a fraction of what I got out of this book. Instead Chef Edward Lee gave me a glimpse of different cultures that came to this country and the foods that define them and how they have adapted them. Wait, even that is only part of the story. I may never get to taste Chef Lee's food but I am thankful I am able to read his writing! He brings alive the idea of food being a central part of ...more