The Lee Bros. Southern Cookbook

The Lee Bros. Southern Cookbook

Stories and Recipes for Southerners and Would-be Southerners

Book - 2006
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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#65533;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.

Publisher: New York : W. W. Norton, c2006.
Edition: 1st ed.
ISBN: 9780393057812
039305781X
Branch Call Number: 641.5975
Characteristics: 589 p., [32] p. of plates : ill. (some col.) ; 27 cm.
Additional Contributors: Lee, Ted

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fillups Jan 07, 2015

What is the scuppernong and other interesting culinary questions about the South are answered in this intensely comfortable and user friendly cookbook. The Lee Brothers have created a lengthy and thorough discussion of Southern cooking that feels also feels simple, approachable and do-able for a cook approaching this cuisine for the first time. There is also enough deep information that some veterans might learn something as well. All of this is wrapped up in writing that is as beautiful as it is easy to read. A wonderful, wonderful book. Completely recommended!

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