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.

Author: Matt Lee, Ted Lee
Publisher: W. W. Norton & Company
Published: 10/17/2006
Pages: 608
Format: Hardcover
Weight: 3.70lbs
Size: 9.98h x 8.36w x 1.77d
ISBN: 9780393057812
Award: Quill Awards - Nominee
Award: James Beard Foundation Book Awards - Winner
Award: James Beard Foundation Book Awards - Winner
Award: IACP Crystal Whisk Award - Winner
Award: IACP Crystal Whisk Award - Winner

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