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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
  • Dimensions: 9.98 x 8.36 x 1.77 inches
  • Shipping Weight: 3.7 pounds


Related Categories

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

 
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.

 
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