By Edward Lee
A natural-born storyteller, Lee determined to hit the line and spent years uncovering interesting narratives from each nook of the rustic. There’s a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavors in their misplaced state. A Uyghur café in New York’s Brighton seashore serves a noodle soup that turns out so very customary and but so very exotic—one unforeseen aspect opens a window onto a completely specified tradition. A beignet from Café du Monde in New Orleans, as effective as Proust’s madeleine, conjures up a story that tunnels via time, again to the 1st Creole chefs, then ahead to a Korean rice-flour hoedduck and a beignet dusted with matcha.
16 adventures, 16 vivid new chapters within the nice evolving tale of yank delicacies. And 40 recipes, created through Lee, that deliver those new dishes into our personal kitchens.
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