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The Lee Bros. Southern Cookbook : Stories and Recipes for Southerners and Would-Be Southerners
by Matt Lee and Ted Lee

Overview - From "The New York Times" food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes. Readers will find delicious recipes for classics like fried chicken, crab cakes, and pecan pie, as well as new creations.  Read more...

 
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More About The Lee Bros. Southern Cookbook by Matt Lee; Ted Lee
 
 
 
Overview
From "The New York Times" food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes. Readers will find delicious recipes for classics like fried chicken, crab cakes, and pecan pie, as well as new creations. This practical and personal guide will have readers cooking southern, wherever they live.

 
Details
  • ISBN-13: 9780393057812
  • ISBN-10: 039305781X
  • Publisher: W. W. Norton & Company
  • Publish Date: October 2006
  • Page Count: 589


Related Categories

Books > Cooking > Regional & Ethnic - American - Southern States

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page 57.
  • Review Date: 2006-09-04
  • Reviewer: Staff

With respect for the past and an enlightened, modern sensibility, the Lee brothers roll up their sleeves and get elbow-deep in Southern cooking in all its sugary, fried goodness. The authors grew up in Charleston, S.C., where they developed a love for boiled peanuts, shrimp and grits, and she-crab soup. Now New Yorkers (and co-proprietors of a mail-order source for Southern pantry staples), the brothers are aware that certain Southern foods have quite a reputation elsewhere in the country ("grits run a close second to lard as the longest-running joke about southern food, perceived by the uninitiated to be a curiosity rather than what they are: a pillar of southern cooking"). As a result, their approach to the cuisine is steeped in research and never snobby. Many recipes are coded "quick knockout," meaning they use just a few ingredients and can be prepared relatively quickly (Fried Oysters, Shrimp Burgers). More involved recipes (Lady Baltimore Cake; Kentucky Burgoo, a meat stew) come with fascinating asides on their origins. Classy, matter-of-fact and welcoming, this volume deserves a permanent place on cooks' shelves by day and on bedside tables by night, as a browsable primer on a world and its food. Photos, line drawings. (Oct.)

 
BookPage Reviews

Southern comfort food

Culinary life for Matt and Ted Lee started with a homesick hankering for the boiled peanuts of their Charleston boyhood. That ultimately led to the Lee Bros. Boiled Peanut Catalog (a gourmet grab-bag for desperate, expatriate Southerners), trips throughout the Southeast foraging for artisanal food, and writing about the food, the people and recipes they encountered. The Lee Bros. Southern Cookbook is the charmingly written outcome of all that, with more than 200 recipes celebrating Southern cuisine. These good brothers manage to serve both newcomers to and epicures of regional Southern cooking. You'll find the standards and the creatively unusual, along with recipe riffs on grits, collards, soul-warming stews, pickles, preserves, pies and more.

 
BAM Customer Reviews

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