By Edward Lee
A natural-born storyteller, Lee made up our minds 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 well-known and but so very exotic—one unforeseen element opens a window onto a wholly particular tradition. A beignet from Café du Monde in New Orleans, as powerful as Proust’s madeleine, evokes 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 yankee food. And 40 recipes, created by way of Lee, that deliver those new dishes into our personal kitchens.
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