
The Lee Bros. Southern Cookbook
Stories and Recipes for Southerners and Would-Be Southerners
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Description
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.
Product Details
Publisher | W. W. Norton & Company |
Publish Date | October 17, 2006 |
Pages | 608 |
Language | English |
Type | |
EAN/UPC | 9780393057812 |
Dimensions | 10.0 X 8.4 X 1.8 inches | 3.7 pounds |
BISAC Categories: Cooking & Wine,
About the Author
Matt Lee and Ted Lee are co-proprietors of The Lee Bros. Boiled Peanuts Catalog, a mail-order source for southern pantry staples. They write about food, wine, and travel for the New York Times, Travel + Leisure, Martha Stewart Living, and Food and Wine.
Ted Lee and Matt Lee are co-proprietors of The Lee Bros. Boiled Peanuts Catalog, a mail-order source for southern pantry staples. They write about food, wine, and travel for the New York Times, Travel + Leisure, Martha Stewart Living, and Food and Wine.
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