Purchase
THE LEE BROS. SOUTHERN COOKBOOK
By: 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
Add to Wish List
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 CharlestonΓ’β¬βhow 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 styleΓ’β¬βsimple, 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.
 Media BuzzSaturday Early Show - December 2, 2006
| 
© 2003-2026