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.
This item is Non-Returnable
- ISBN-13: 9780393057812
- ISBN-10: 039305781X
- Publisher: W. W. Norton & Company
- Publish Date: October 2006
- Dimensions: 9.98 x 8.36 x 1.77 inches
- Shipping Weight: 3.7 pounds
- Page Count: 608
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.