Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting-Pot Cuisine

Netflix實境秀《黑白大廚：料理階級大戰》

白湯匙韓國大廚愛德華李作品

★2019詹姆斯比爾德獎年度最佳書籍(Winner of James Beard Award for Best Book of the Year in Writing)
「深思熟慮、研究透徹，且真摯感人。照亮了美國食物的烹飪與享用所意味的所有無限細微且不斷演變的榮耀。」 —安東尼•波登(Anthony Bourdain)

美國食物的故事是文化交融的故事，移民抵達、文化碰撞帶來的衝突與融合產生了令人興奮的新菜餚和風味。但對於愛德華•李而言，他與安東尼•波登或加布里埃爾•漢密爾頓一樣，既是廚師也是作家，第一口驚喜的滋味只是開始。那些食物背後的人呢？傳統、創新與記憶又如何呢？

李是一位天生的說故事好手，他決定上路，花了兩年時間探索全美各地迷人的飲食故事。在麻州洛威爾，一對柬埔寨夫妻努力重現他們失去的故鄉的風味。在紐約布萊頓海灘，一家維吾爾族咖啡館提供的麵條湯，既讓人感到熟悉又充滿異國情調——一種意想不到的成分竟打開了一扇通往獨特文化的窗。紐奧良一家咖啡館 Café du Monde的貝涅餅，像普魯斯特的瑪德蓮一樣強烈，激發了一段穿越時空的敘事，追溯至第一批克里奧爾廚師，再跳到韓式米粉煎餅和撒上抹茶的貝涅餅……

十六段冒險經歷，十六個生動的新篇章，講述美國料理的偉大演變故事。還有四十道李所創作的食譜，將這些新菜餚帶入我們的廚房。

"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

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 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. There’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. A 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. And forty recipes, created by Lee, that bring these new dishes into our own kitchens.