The Mirror of Naples by Rebecca YountSir Peregrine Lloyd, the Queens private secretary, is discovered with a dagger in his stomach in the Wolsey Rooms of Hampton Court Palace.
Before he dies he mutters, More is the pity. The Mirror of Naples: Preserve it, to Sir Cedric Mallory, the curator of Hampton Court, who is on his early morning rounds before opening time.
Detective Chief Inspector, Mick Chandra, and his partner, Detective Elizabeth Chang, are assigned to the case. Its a matter of be careful what you wish for. The Mirror has a bad – some might even say evil – reputation.
This story takes Mick through his most convoluted case. Just when he and Elizabeth think they have figured it out, yet a new development takes them in an entirely different direction, complete with Ukrainian hit men, shady Russians, British toffs, and the ostensibly respectable staff of Buckingham Place and Windsor Castle.
The love of Micks life –- concert pianist Jessica Beaumont – is a major part of this story, as are Nate Wyatt, Elizabeths husband; Jamie Geller, Micks best friend and frequent undercover agent; and even little Sarabeth, Mick and Jess infant daughter.
And what roles do these many suspects play: Lady Olivia Kent. Lloyds aristocratic lover; Randy Barnes, curator of ancient weaponry at Hampton Court and also one of Sir Peregrines lovers; Peregrines former wife and his daughter, Jenny; and an assortment of shady Ukrainian and Russian contacts. Lastly, what does the reputable jeweler, Mr. Hamm, know about the Mirror of Naples that he is not telling?
Be prepared to be surprised.
Edward Lee's Smoke & Pickles Cookbook + A Recipe For Adobo Fried Chicken and Waffles
Goodreads helps you keep track of books you want to read. Want to Read saving…. Want to Read Currently Reading Read. Other editions. Enlarge cover. Error rating book. Refresh and try again.
It's not just a collection of recipes and a story about place; it's a carefully crafted, well-written statement about Lee's identity, the Brooklyn-born graffiti-writing son of Korean immigrants who moved to Louisville and reimagined his food and himself through the ingredients he encountered. Lee's book is a memoir first and a cookbook second, which makes sense considering that a serious chef would have a hard time telling a life's story without the aid of recipes. Perhaps a less literary chef would not have established such themes, but Lee tackles some big ones. Meals are impermanent too, he reminds us, before launching into the story of his collision with the traditional ingredients of his new Kentucky kitchen — stunningly sour buttermilk, country ham, and bourbon. The experience was transformative — for Lee the person and Lee the chef. Despite the glaring differences, he found that the places and people he came from were not incompatible with what he encountered: extreme flavors, sweet, hot, and intense, the funk of buttermilk, miso, fish sauce, and soy, pickles upon pickles, the bracing saltiness of cured meats softened by relishes and chutneys and plenty of smoke.
View Full Size Image. Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes--filled with pickling, fermenting, frying, curing, and smoking--that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South. Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef , plus more than exceptional recipes for food with Korean roots and Southern soul. Better start reading and start cooking.
But with Chef Edward Lee at the helm, these seemingly strange bedfellows With this book, Smoke & Pickles, he's bringing his unique cuisine.
you re your own worst critic
Smoke & Pickles
He didn't set out to teach Southerners about Asian food. But he sure has opened our eyes to how we look at today's global South. We love Edward's bold flavors—a mix tape of Southern and Asian ingredients—and each plate's balance of brash personality and classic technique. Between the strength of his recipes and his natural knack for storytelling, we've dog-eared the bejeezus out of this book already. The soy and bourbon in the cooking liquid is the one-two punch that gives the meat incredible depth of flavor. Or his Collards and Kimchi, a celebration of two humble ingredients that just work together recipe below.
For me, a clear indicator of a good cookbook is the amount of personal stories that are juxtaposed with the recipes. He was an English lit major at NYU. As for his culinary concoctions? For anyone who loves fried chicken, the Adobo Fried Chicken and Waffles definitely does not disappoint. Also give the Chicken-Fried Pork Steak a try — the crust is made with dried ramen noodles!
American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. Chef Lee explores the people behind the food. Who are they, and what are their traditions, innovations and memories? This book is part food essay, part travel book, part memoir and part cookbook. His improbable journey is told through stories and recipes that explore the intersection of Korean food and Southern culture.