Buttermilk Graffiti
ISBN-13:
9781579659004
ISBN-10:
1579659004
Edition:
Reprint
Author:
Edward Lee
Publication date:
2019
Publisher:
Artisan
Format:
Paperback
320 pages
Category:
Essays
,
Cooking Education & Reference
,
U.S. Cooking
,
Celebrities & TV Shows
FREE US shipping
Book details
ISBN-13:
9781579659004
ISBN-10:
1579659004
Edition:
Reprint
Author:
Edward Lee
Publication date:
2019
Publisher:
Artisan
Format:
Paperback
320 pages
Category:
Essays
,
Cooking Education & Reference
,
U.S. Cooking
,
Celebrities & TV Shows
Summary
Buttermilk Graffiti (ISBN-13: 9781579659004 and ISBN-10: 1579659004), written by authors
Edward Lee, was published by Artisan in 2019.
With an overall rating of 3.7 stars, it's a notable title among other
Essays
(Cooking Education & Reference, U.S. Cooking, Celebrities & TV Shows) books. You can easily purchase or rent Buttermilk Graffiti (Paperback) from BooksRun,
along with many other new and used
Essays
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.5.
Description
Winner, 2019 James Beard Award for Best Book of the Year in Writing
Finalist, 2019 IACP Award, Literary Food Writing
Named 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 café 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 Café 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.
Finalist, 2019 IACP Award, Literary Food Writing
Named 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 café 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 Café 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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