Buttermilk Graffiti
A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
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Narrated by:
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David Shih
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By:
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Edward Lee
About this listen
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 cafe 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 Cafe 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, 16 vibrant new chapters in the great evolving story of American cuisine. And 40 recipes, created by Lee, that bring these new dishes into our own kitchens.
PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio.
©2018 Edward Lee (P)2018 TantorListeners also enjoyed...
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At 28, Jessica Fechtor was happily immersed in graduate school and her young marriage and thinking about starting a family. Then one day she went for a run, and an aneurysm burst in her brain. She nearly died. She lost her sense of smell and the sight in her left eye and was forced to the sidelines of the life she loved. Jessica's journey to recovery began in the kitchen as soon as she was able to stand at the stovetop and stir. There, she drew strength from the restorative power of cooking and baking.
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Wonderful powerful read
- By Amazon Customer on 01-13-24
By: Jessica Fechtor
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Out of Line
- A Life of Playing with Fire
- By: Barbara Lynch
- Narrated by: Christina Delaine
- Length: 9 hrs and 48 mins
- Unabridged
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Overall
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Performance
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Story
Out of Line describes Lynch's remarkable process of self-invention, including her encounters with colorful characters of the food world, and vividly evokes the magic of creation in the kitchen. It is also a love letter to South Boston and its vanishing culture, governed by Irish Catholic mothers and its own code of honor. Through her story, Lynch explores how the past - both what we strive to escape from and what we remain true to - can strengthen and expand who we are.
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Hardheaded, arrogant, profane.
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The Way Life Should Be
- A Novel
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- Narrated by: Caitlin Davies
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Overall
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Performance
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Story
Angela can feel the clock ticking. She is single in New York City, stuck in a job she doesn't want and a life that seems to have somehow just happened. She inherited a flair for Italian cooking from her grandmother, but she never seems to have the time for it - these days, her oven holds only sweaters. Tacked to her office bulletin board is a photo from a magazine of a tidy cottage on the coast of Maine - a charming reminder of a life that could be hers if she could only muster the courage to go after it.
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Simple story
- By Dianna Bogart on 06-09-15
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Super Sushi Ramen Express
- One Family's Journey Through the Belly of Japan
- By: Michael Booth
- Narrated by: Ralph Lister
- Length: 10 hrs and 9 mins
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Performance
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Story
Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.
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Interesting material that's well-narrated
- By John S. on 11-09-16
By: Michael Booth
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The Devil in the Kitchen
- Sex, Pain, Madness, and the Making of a Great Chef
- By: Marco Pierre White, James Steen
- Narrated by: Timothy Bentinck
- Length: 9 hrs and 1 min
- Unabridged
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Overall
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Story
In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
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A chef / restaurateur must.
- By Brandon on 07-18-16
By: Marco Pierre White, and others
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Eating for England
- The Delights and Eccentricities of the British at Table
- By: Nigel Slater
- Narrated by: Nigel Slater
- Length: 6 hrs and 24 mins
- Unabridged
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Overall
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Story
The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions? Eating for England is an entertaining, detailed, and somewhat tongue-in-cheek observation of the British and their food, their cooking, their eating, and how they behave in restaurants.
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A Must-Hear!
- By Laura on 07-04-08
By: Nigel Slater
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Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- By: Samin Nosrat
- Narrated by: Samin Nosrat
- Length: 5 hrs and 57 mins
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A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
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EXCELLENT, BUT...
- By KJNuri on 01-23-18
By: Samin Nosrat
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Rice, Noodle, Fish
- Deep Travels Through Japan's Food Culture (Roads & Kingdoms Presents, Book 1)
- By: Matt Goulding
- Narrated by: Will Damron
- Length: 7 hrs and 49 mins
- Unabridged
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An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice. In this 5,000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, cocreator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.
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Starts strong tapers off
- By Craig Bryan on 01-02-21
By: Matt Goulding
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Knives at Dawn
- America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition
- By: Andrew Friedman
- Narrated by: Sean Runnette
- Length: 11 hrs and 6 mins
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Overall
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Performance
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The Bocuse d'Or is the real-life Top Chef, a biannual cooking competition in France featuring teams from 24 countries vying for the top honors. Named after Paul Bocuse, one of the greatest, most influential living chefs, the Bocuse d'Or has become the most sophisticated and closely watched cook-off in the world. Ironically, though American cuisine now rates among the best in the world, a U.S. team has never placed among the top three in the competition.
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Fascinating for Foodies
- By Linda Zimmerman on 02-07-12
By: Andrew Friedman
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Mastering the Art of Soviet Cooking
- A Memoir of Food and Longing
- By: Anya von Bremzen
- Narrated by: Kathleen Gati
- Length: 12 hrs and 37 mins
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Story
Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, in its full flavor, both bitter and sweet, Anya and her mother, Larisa, embark on a journey unlike any other: they decide to eat and cook their way through every decade of the Soviet experience - turning Larisa’s kitchen into a "time machine and an incubator of memories". Together, mother and daughter re-create meals both modest and sumptuous.
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Does Pronunciation Matter?
- By Mary on 11-23-13
By: Anya von Bremzen
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The Midwest Survival Guide
- How We Talk, Love, Work, Drink, and Eat... Everything with Ranch
- By: Charlie Berens
- Narrated by: Charlie Berens
- Length: 6 hrs and 6 mins
- Unabridged
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Overall
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Story
Have you ever had a goodbye lasting more than four hours? Do you lack the emotional capacity to say “I love you” so you just tell your loved ones to “watch out for deer”? Have you apologized to a stranger because she stepped on your foot? If you answered yes to any of these questions, there’s a good chance you’re a Midwesterner - or a Midwesterner at heart.
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Perfect for the Long Drive to WI
- By Amazon Customer on 01-24-22
By: Charlie Berens
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The President’s Kitchen Cabinet
- The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas
- By: Adrian Miller
- Narrated by: Ron Butler
- Length: 9 hrs and 25 mins
- Unabridged
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Overall
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Story
James Beard award - winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history.
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Disappointed
- By TS on 08-17-21
By: Adrian Miller
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Consider the Fork
- A History of How We Cook and Eat
- By: Bee Wilson
- Narrated by: Alison Larkin
- Length: 11 hrs and 30 mins
- Unabridged
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Overall
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Story
Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.
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For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson
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Matty Matheson: A Cookbook
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Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love.
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Love Matty, Love that he narrated it
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Bighead
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Nachdem sein Großvater gestorben ist, sitzt Bighead ganz alleine in der Hütte irgendwo im tiefen Wald von Virginia. Als das letzte Fleisch verzehrt ist, treibt ihn der Hunger hinaus in die "Welt da draußen", von der er bisher nur von seinem Opa gehört hat... Wer oder was ist der Bighead? Wieso hat er einen Kopf so groß wie eine Wassermelone? Ist er ein mutierter Psychopath? Was er auch immer ist, Bighead ist unterwegs und hinterlässt eine Spur aus Blut und Grauen.
By: Edward Lee
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Chefs, Drugs and Rock & Roll
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Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
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the reader makes the audiobook - unfortunately
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What listeners say about Buttermilk Graffiti
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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- massih nabaiee
- 02-01-24
Foodies delight
If you have an adventurous pallet, you’ll love this book. Great story well read absolutely fabulous. 
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- Clare
- 01-17-19
A fascinating way to look at, explore and better understand “American” food
I love Edward Lee’s culinary voice and insight into what is American food. As a chef myself, I have a hard time “defining” what style of food I do. It’s refreshing to hear a longtime accomplished chef talk about blowing the box apart and just doing food.
I would definitely recommend this book,
To chefs and non chefs.
I did struggle with the narrator. While the words he was reading capture the passionate enthusiasm for cooking we see in Edward On season 3 of the mind of a chef, I don’t think he was the right voice for it. Sorry.
Despite the last paragraph I wrote, I do Highly recommend this book.
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- thurman r.
- 02-09-22
Good listen for the aspiring food snob
I like the book in general. Lee did a great job at telling his story, but I think it would have been better had he narrated it himself.
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- M. Simones
- 10-30-24
Fascinating and Unique Story- Absolute joy to hear!
I loved the approach to food! Having grown up in the family restaurant, I felt a strong connection and appreciation to so many of the stories. I truly admire Chef Lee's open-minded approach and desire to understand the story of the food. The eclectic stories that intertwined perfectly! It inspired me to try more restaurants that maybe I wouldn't have stopped by otherwise. This is beginning a new journey for me.
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- LBW
- 02-13-23
Everybody eats
What we need right now?
This is another way of connecting,
of understanding who we are we Americans As people.
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- Susan J. Brandt
- 10-17-24
The diversity of Edward Lee
Did not know what to expect but really appreciated his inquiring mind and thorough investigation of some of the overlooked ethnic enclaves in America
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- Erin
- 10-26-21
Eloquent, reflective, fun, and insightful
I was charmed (and sometimes annoyed) by Edward Lee on Top Chef, and I impulse purchased this book when I finished watching his season. I wasn't sure what to expect, but, wow, this book surprised and delighted. It is thoughtfully composed and beautifully written. Complex and rich with questions and reflections on food culture, power dynamics, meaning, identity, and more. Few answers are provided, but the ride is more than worth it. For what it's worth, I also liked the narrator. Highly recommend.
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- Mrs. Jake
- 07-03-22
The best of Food Writing
Edward Lee's writing is lyrical and disarming. This book is a must for teaching culture diversity in a country that is surrounded and built on diversity but staunchly denies it. Wonderful storytelling and fantastic performance.
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- Wesley Ray Cunningham
- 02-24-20
Great book with terrible narrator
The narrator David Shih is incredibly bland and sounds like he is reading toilet installation instructions except for a horrible high pitched whistle with every "s." I am 10 minutes in and think the book is probably unlistenable.
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- Olena
- 02-08-23
True story, true fun
The author takes a reader on a wonderful journey, even more enjoyable when adding mouth-watering recipes. Even sad events are enjoyable and give a sense of hope. And stories of all the people he met, the lives of many incredible and colorful characters along the way, are simply adorable, He includes smallest details that make all the difference in cuisines he tried. He seems to be as great an author as being a chef. Pleasure to listen to. Look forward to more!
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