Buttermilk Graffiti by Edward Lee

Buttermilk Graffiti

There is a new American culinary landscape developing around us, and it’s one that chef Edward Lee is proud to represent. In a nation of immigrants who bring their own culinary backgrounds to this country, what happens one or even two generations later? What does their cuisine become? It turns into a cuisine uniquely its own and one that Lee argues makes America the most interesting place to eat on earth. Lee illustrates this through his own li...

Details Buttermilk Graffiti

TitleButtermilk Graffiti
Release DateApr 17th, 2018
GenreNonfiction, Food and Drink, Cookbooks, Travel, Food

Reviews Buttermilk Graffiti

  • Jenny (Reading Envy)
    "Immigrants: we get the job done." (That's a Hamilton reference, y'all.)Edward Lee veers off in a slightly new direction in this travel memoir that also includes recipes (I really want people to stop calling this a cookbook, it isn't.) He visits places in America that have unique food cultures because of immigrants living there, from Moroccan (and smen, an intriguing fermented butter) in Hartford, Connecticut to a Lebanese community in Mississipp...
  • Cathie
    quite an interesting gourmand travelogue!
  • Joe Jones
    This is not your typical cookbook. Not even close. There are recipes at the end of each chapter but they are just a fraction of what I got out of this book. Instead Chef Edward Lee gave me a glimpse of different cultures that came to this country and the foods that define them and how they have adapted them. Wait, even that is only part of the story. I may never get to taste Chef Lee's food but I am thankful I am able to read his writing! He brin...
  • Robin
    Fascinating look at various American communities and the food that has evolved from melding regions and international cuisine. Lots of recipes included but while they were fun to peruse, they didn't hold much interest since my digestive issues can't tolerate many of the ingredients. I do want to watch Lee's series Mind of a Chef and his documentary "Fermented." Thanks to the publisher for the advance reading copy.
  • Janet
    I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review. From the publisher - 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...
  • Stesha Brandon
    Lee raises interesting questions about authenticity, tradition, and appropriation as he explores how immigrant food cultures impact American cuisine.
  • Ivana
    Buttermilk Graffiti by Edward Lee was an awesome pleasure to read! I absolutely loved everything about this book! It was real. It was human. Culturally enriching. Diverse. Powerful. Expansive. Brilliantly well balanced. My mouth watered. Constantly. I honestly feel as though I've just gleaned some tightly held cooking secrets while having a pretty dope catch up conversation with my friend. Lee's anecdotal realness throughout his exploratory searc...
  • lisa
    Edward Lee travels America, eating the local cuisines and talking to the local cuisine makers. Fifteen years ago, during the Bush/Kerry campaign, I did something similar. I enjoyed this book that triggered some long-forgotten memories of my trip around my country, and everything I learned about it on the way. Although Lee explains at the beginning of the book that he didn't include pictures of the food so that people wouldn't be discouraged that ...
  • Cheryl
    I thoroughly enjoyed this food history journey with Chef Lee. Mr. Lee really took me on a grand experience. I not only got to use my sense of imagination but creative as well. This is due to the fact that there was only descriptions of the food as told by Mr. Lee and the contributors. There were plenty of recipes for featured dishes but no pictures. This is as Mr. Lee explains is to open the senses. Without any images, there is nothing to compare...
  • Michele
    I really wanted to love this book, but was mostly disappointed. His writing is too precious, for example, describing kneading butter: “Her hands clench and relax in a motion that seems as rehearsed as an ancient dance.” He talks about how his nervous system doesn't like MSG. However, he doesn't mention that the ingredient that many Peruvian home cooks use to make their ceviche so delicious is ajinomoto - or MSG...Interesting that talking abou...
  • Angela
    I loved this book! It's part memoir, part travel journal, part cook book. And I love how relevant it is to our current political climate: "As I watch America go through a new cycle of fear and hate, it pains me to see that the lessons of the past have done little to prevent the prejudices of the present. American life has always been defined by the tensions between the old and new immigrants. Maybe acceptance is a naive thing to believe in , but ...
  • Pablo Snazzy
    this is not a cookbook, but it's a cooking book, a book about cooking, philosophy, people, food. it made me think about food, it taught me a lot about different cultures, it was interesting, fascinating, and inspiring. there are recipes that i will attempt, there are recipes i have no desire to try, but still made me think about the food and techniques used, and that will influence how i cook. THANK YOU SO MUCH Chef Edward Lee for such a fantasti...
  • Jenny
    I liked the fact that this book evoked the emotional connection people have with food. It’s not about the taste of something always but who you share it with or memories from the past.I grew up going to visit relatives in West Virginia and eating those same pepperoni rolls. It’s not just the taste I remember but the trips in the car listening to my Dad singing country music on the way. This book is more than a cookbook, though there are great...
  • Audrey
    4.5 StarsI loved this thoughtful and passionate travel memoir with recipes. Chef Lee explores the intersectionality of food, culture and the evolution of "authenticity." You'll want to visit each of these places and try all the food. The recipes look fantastic with the classic Chef Lee twists. Can't wait to test them out.I received an ARC from the publisher but all opinions are my own.
  • MaryBeth
    Not a cookbook for food but a wonderful collection of essays on life. Delicious slices of culture, cuisine, and people who cook. An American travelogue thru places you might otherwise overlook like Patterson, NJ, Detroit, not the Derby in Louisville, KY.
  • Monica
    This is the first cookbook that I’ve ever read cover to cover, like a “regular” book. His stories about the people he met were captivating. I felt like I was sitting at the table with them. I haven’t tried any of the recipes yet, but I will.
  • Suzanne Christensen
    If you love storytelling as much as food, this is the book for you. With an interesting look at different people around the country and their recipes (two of which I have tried: YUM!) this book is the best of both worlds of books and cooking.
  • Lisabeth
    Thanks to Netgalley, the publisher. and the author for allowing me to read and review a digital copy of this book. I very much enjoyed this book as it shows that food as not just being something to eat but it connects us to the culture and people preparing it. Very readable story and excellent recipes.
  • Kate TerHaar
    I very much enjoyed this book as it shows that food as not just being something to eat but it connects us to the culture and people preparing it. Very readable story and excellent recipes.