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
I loved this book! It's part memoir, part travel journal, part cook book. And I love how relevant it is to our current political climate: "As I watch America go through a new cycle of fear and hate, it pains me to see that the lessons of the past have done little to prevent the prejudices of the present. American life has always been defined by the tensions between the old and new immigrants. Maybe acceptance is a naive thing to believe in , but isn't it possible that overcoming food prejudices ...more
I loved this thoughtful and passionate travel memoir with recipes. Chef Lee explores the intersectionality of food, culture and the evolution of "authenticity." You'll want to visit each of these places and try all the food. The recipes look fantastic with the classic Chef Lee twists. Can't wait to test them out.
I received an ARC from the publisher but all opinions are my own.
quite an interesting gourmand travelogue!
I really wanted to love this book, but was mostly disappointed. His writing is too precious, for example, describing kneading butter: “Her hands clench and relax in a motion that seems as rehearsed as an ancient dance.”
He talks about how his nervous system doesn't like MSG. However, he doesn't mention that the ingredient that many Peruvian home cooks use to make their ceviche so delicious is ajinomoto - or MSG...
Interesting that talking about Salumi in the Seattle section Lee goes out of his wa ...more
I thoroughly enjoyed this food history journey with Chef Lee. Mr. Lee really took me on a grand experience. I not only got to use my sense of imagination but creative as well. This is due to the fact that there was only descriptions of the food as told by Mr. Lee and the contributors. There were plenty of recipes for featured dishes but no pictures. This is as Mr. Lee explains is to open the senses. Without any images, there is nothing to compare the finished product with. Before there was Insta ...more