Edward Lee, the celebrated chef who captivated audiences on Netflix’s The Black Chef, is set to release his highly anticipated cookbook, Smoke & Pickles. The book, which is scheduled for a January 8th release, will offer fans a deep dive into Lee’s culinary world, blending his Korean heritage with Southern American flavors.

Lee, who has become a household name in recent years, first gained widespread recognition for his appearance on The Black Chef. In the series, he candidly discussed his identity as a Korean-American, using food as a vehicle to explore his roots. This authenticity resonated deeply with viewers, propelling him to stardom.

Smoke & Pickles is more than just a cookbook; it’s a personal memoir. Lee delves into his childhood memories, particularly those centered around his grandmother’s cooking, which served as the foundation for his culinary passions. The book features a wide range of recipes, from traditional Korean dishes to innovative creations that fuse Eastern and Western flavors.

“Food has always been more than just sustenance for me,” Lee said. “It’s a way to connect with my family, my culture, and my community.”

The cookbook has already garnered significant attention in the culinary world. It was named one of the “best cookbooks of the year” by The Washington Post.

Lee’s publisher, Wisdom House, has a busy year ahead, planning to release several more of Lee’s books. Following Smoke & Pickles, readers can look forward to Buttermilk Graffiti in March and Bourbon Land in May.

With Smoke & Pickles, Lee invites readers to embark on a culinary journey that is as much about personal discovery as it is about delicious food.

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