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The Lee Bros. Southern Cookbook
Matt Lee, Ted Lee
Stories and Recipes for Southerners and Would-be Southerners
W. W. Norton
November 2006
On Sale: October 23, 2006
600 pages
ISBN: 039305781X
EAN: 9780393057812
Hardcover
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Cookbooks
You don't have to be southern to cook
southern.
From the New York Times food
writers who defended lard and demystified gumbo comes a
collection of exceptional southern recipes for everyday
cooks. The Lee Bros. Southern Cookbook tells the
story of the brothers' culinary coming-of-age in
Charleston—how they triumphed over their northern roots and
learned to cook southern without a southern grandmother.
Here are recipes for classics like Fried Chicken, Crab
Cakes, and Pecan Pie, as well as little-known preparations
such as St. Cecilia Punch, Pickled Peaches, and Shrimp
Burgers. Others bear the hallmark of the brothers'
resourceful cooking style—simple, sophisticated dishes like
Blackened Potato Salad, Saigon Hoppin' John, and
Buttermilk-Sweet Potato Pie that usher southern cooking into
the twenty-first century without losing sight of its roots.
With helpful sourcing and substitution tips, this is a
practical and personal guide that will have readers cooking
southern tonight, wherever they live. 32 pages of full-color
photographs of the recipes; fifty b/w photographs from the
Lee Bros.' travels throughout the South.
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