{"product_id":"buttermilk-garffiti","title":"Buttermilk Garffiti","description":"\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cblockquote\u003eAmerican food is the story of mash-ups, and Edward Lee spent two years uncovering fascinating narratives from every corner of the country. He has written a book that explores the people behind the food, the traditions, the innovations, and the memories, and includes forty recipes that bring these new dishes into our own kitchens. \u003c\/blockquote\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\\n                                                            \u003cstrong\u003eFormat\u003c\/strong\u003e: Paperback \/ softback\u003cbr\u003e\\n                              \u003cstrong\u003eLength\u003c\/strong\u003e: 320 pages\u003cbr\u003e\\n                              \u003cstrong\u003ePublication date\u003c\/strong\u003e: 19 March 2019\u003cbr\u003e\\n                              \u003cstrong\u003ePublisher\u003c\/strong\u003e: Artisan\u003cbr\u003e\\n                          \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eWinner,2019 James Beard Award for Best Book of the Year in Writing\u003c\/p\u003e\u003cp\u003eFinalist,2019 IACP Award, Literary Food Writing\u003c\/p\u003e\u003cp\u003eNamed a Best Food Book of the Year by the Boston Globe, Smithsonian, BookRiot, and more\u003c\/p\u003e\u003cp\u003eSemifinalist, Goodreads Choice Awards\u003c\/p\u003e\u003cp\u003e\"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.\" —Anthony Bourdain\u003c\/p\u003e\u003cp\u003eAmerican 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.\u003c\/p\u003e\u003cp\u003eWhat about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country.\u003c\/p\u003e\u003cp\u003eThere'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.\u003c\/p\u003e\u003cp\u003eA 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 hoedduck and a beignet dusted with matcha. Sixteen adventures, sixteen vibrant new chapters in the great evolving story of American cuisine.\u003c\/p\u003e\u003cp\u003eAnd forty recipes, created by Lee, that bring these new dishes into our own kitchens.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\\n                            \u003cstrong\u003eWeight\u003c\/strong\u003e: 332g\\n                            \u003cbr\u003e\u003cstrong\u003eDimension\u003c\/strong\u003e: 141 x 209 x 24 (mm)\\n                            \u003cbr\u003e\u003cstrong\u003eISBN-13\u003c\/strong\u003e: 9781579659004\\n                            \\n                          \u003c\/p\u003e","brand":"Edward Lee","offers":[{"title":"Paperback \/ softback","offer_id":44099735322874,"sku":"9781579659004","price":10.97,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0522\/4297\/2845\/products\/15834f8ec4bee42a3c949e59ecf28f6d.jpg?v=1627007727","url":"https:\/\/shulphink.com\/products\/buttermilk-garffiti","provider":"Shulph Ink","version":"1.0","type":"link"}