Smoke and Pickles: Recipes and Stories from a New Southern Kitchen

Smoke and Pickles: Recipes and Stories from a New Southern Kitchen by James Beard Award–winning chef, restaurateur, and author Edward Lee is an influential cookbook that redefines Southern cuisine through the lens of Lee's Korean American heritage, blending the traditions of the American South with the bold flavors and techniques of Korean cooking. Featuring more than 130 inventive recipes, the book explores the shared culinary language of fermentation, pickling, smoking, frying, curing, and slow cooking, resulting in dishes that honor both cultures while creating something entirely new. Interwoven with personal essays reflecting on identity, immigration, and Southern foodways, Smoke and Pickles offers everything from elevated comfort food and barbecue to kimchi-inspired classics, making it both a deeply personal memoir and a groundbreaking celebration of the evolving New Southern kitchen.