Korean-American chef Edward Lee has forged a path for himself in fusion cuisine combining traditional Korean flavors with Southern comfort food. His new cookbook, "Smoke & Pickles," offers recipes and stories about his techniques. "Southern food tends to be a little bit on the sweeter side. Asian food tends to be a little bit on the saltier, kind of umami side," said Lee. "When they work and you put them together, they are actually are a wonderful marriage."