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"Inventive . . . bold." <br><i>--<b>The New York Times Book Review</b></i> <p/> "Compelling." <br><b><i>--The Washington Post</i></b> <p/> "Fascinating. If you're a bedtime cookbook reader, this one will have you up past midnight." <br><b>--TheKitchn</b> <p/> "Tasty Asian cuisine . . . served with a side of Southern sauciness." <br><b><i>--USA Today</i></b> <p/> "Inspired, sophisticated. . . . This book is likely to leave you feeling very hungry and never bored." <br><b><i>--New York Daily News</i></b> <p/> "Chef Edward Lee is the epitome of American melting pot cooking." <br><b><i>--Portland Oregonian</i></b> <p/><b><i>"</i></b><i>Smoke & Pickles</i> by chef Edward Lee is a delight. . . . The recipes are as refreshing and thoughtful as the man behind them." <br><b>--Tasting Table</b> <p/> "A fascinating read. . . . Surprising and satisfying." <br><b><i>--Newark Star-Ledger</i></b> <p/> "Comforting soul food massaged with Korean spice and garlic. . . . A very tasty blend of cultures." <br><b><i>--Austin Chronicle</i></b> <p/> "A profoundly American cookbook. . . . Delicious." <br><b><i>--Buffalo News</i></b> <p/> "A mix tape of Southern and Asian ingredients. . . . Between the strength of his recipes and his natural knack for storytelling, we've dog-eared the bejeezus out of this book." <br><b>--SouthernLiving.com</b> <p/> "Inventive and exciting. . . . An irresistible collection for any adventurous home cook." <br><b><i>--</i></b><b><i>Publishers Weekly</i></b><b>, starred review </b> <p/> "Deep, soulful, and utterly honest." <br><b><i>--Charleston City Paper</i></b> <p/> "A lively and endearing story. . . . Lee's pickle recipes are a joy because they don't require canning. . . . So let the pleasure begin." <br><b><i>--Houston Chronicle</i></b> <p/> "The essays that accompany each section are wonderful . . . [and] helpful lessons abound." <br><b><i>--LA Weekly</i></b>

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