Edward Lee is the author of Smoke & Pickles; chef/owner of 610 Magnolia, MilkWood, and Whiskey Dry in Louisville, Kentucky; and culinary director of Succotash in National Harbor, Maryland, and Penn Quarter, Washington, DC. He appears frequently in print and on television, including earning an Emmy nomination for his role in the Emmy Award-winning series The Mind of a Chef. Most recently, he wrote and hosted the feature documentary Fermented. He lives in Louisville and Washington, DC.
“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.”
Named one of Publishers Weekly’s Top 10 Food Books for Spring 2018
American food is the story of mash-ups.