Edward Lee’s latest book is “Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine.”

renowned chef is coming to Bowling Green for a speaking engagement at the Warren County Public Library.

Edward Lee has written two books about food and culture and appeared on numerous TV shows, including “Top Chef” as a season 9 contestant and “The Mind of a Chef.”

Rob Hankins, the library’s communications coordinator, said Lee represents a cross section between entertainment and education, which the library tries to provide with its guest speakers.

“We are constantly trying to think of a variety of authors and public figures that will appeal to people in our area. Edward Lee definitely has that crossover appeal,” he said. “He’s a celebrated chef, he’s made TV appearances and he’s written a book.”

Lee is scheduled to speak at the Bob Kirby Branch at 6 p.m. Tuesday, according to warrenpl.org.

“We’re forever trying to balance that education and entertainment and we definitely think he fits the bill for that and I hope that’s the case,” Hankins said.

The event is free, though the library requests that anyone interested in attending register on the library’s website.

According to chefedwardlee.com, Lee is the chef and owner of 610 Magnolia, MilkWood and Whiskey Dry in Louisville and culinary director of Succotash in National Harbor, Md., and Penn Quarter in Washington, D.C.

In addition, Lee has written two books about food and culture, the most recent of which, “Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine,” is expected to be Lee’s focus at Tuesday’s event.

“I think he’ll be having some remarks, likely centered around his book,” Hankins said.

He said the library expects Lee to have a local following, owing to the chef’s tendency to combine culinary elements he learned from his Korean grandmother with Southern cooking.

Lee’s appearance is not intended to appeal solely to people familiar with the art of cooking, Hankins said, adding that it’s expected to be a good entry point for anyone interested in broadening their horizons when it comes to food.

“It’s a unique opportunity for residents to bridge that culinary world,” he said.