04068cam a2200637 4500 531357042 TxAuBib 20210910120000.0 ||||||s2018||||||||||||||||||||||||und|u 9781579658519 1579658512 B074GDCHV2 Amazon b6f0e28b-5a3b-402f-8e9d-d94be39f7c02 OverDrive (Reserve ID) 3381486 OverDrive (Product ID) TxAuBib Lee, Edward. Buttermilk Graffiti [Libby] : A Chef's Journey to Discover America's New Melting-Pot Cuisine. Artisan, 2018. cookbooks. American Cuisine. on the road. father's day gift. david chang. southern foodways alliance. kitchen confidential. top chef. american cookbook. Edna Lewis. edward lee. cookbooks hardcover. new cookbooks. books by chefs. Anthony boudain. Chef cookbooks. Cooking gene. Heritage by Sean brock. Jemima code. Melting pot cuisine. Road trip food. Smoke & pickles. Smoke and pickles. The cooking gene. The potlikker papers. Vivan howard. Format: OverDrive Adobe EPUB eBook, Filesize: 4018kB. Format: OverDrive Kindle Book. Format: OverDrive OverDrive Read, Filesize: 4018kB. Cooking & Food. Essays. Nonfiction. HTML:<p><b>Winner, 2019 James Beard Award for Best Book of the Year in Writing</b><br /> <b>Finalist, 2019 IACP Award, Literary Food Writing</b><br /> <b>Named a Best Food Book of the Year by the <i>Boston Globe</i>, <i>Smithsonian</i>, BookRiot, and more</b><br /> <br /> <b>Semifinalist, Goodreads Choice Awards<br /> "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."<br /> —Anthony Bourdain</b><br /> 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?<br /> 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 <i>hoedduck</i> and a beignet dusted with matcha.<br /> 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.</p>. Media Type: eBook. Importer Version: 2014-01-08.01 Import Date: 2021-11-04 17:40:22. https://samples.overdrive.com/?crid=b6f0e28b-5a3b-402f-8e9d-d94be39f7c02&.epub-sample.overdrive.com Excerpt (Adobe EPUB eBook) https://samples.overdrive.com/?crid=b6f0e28b-5a3b-402f-8e9d-d94be39f7c02&.epub-sample.overdrive.com Excerpt (Kindle Book) https://samples.overdrive.com/?crid=b6f0e28b-5a3b-402f-8e9d-d94be39f7c02&.epub-sample.overdrive.com Excerpt (OverDrive Read)