The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners

by Matt Lee

Hardcover, 2006

Status

Call number

American - Southern -- LEE

Call number

American - Southern -- LEE

Publication

W. W. Norton & Company (2006), Hardcover, 600 pages

Description

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.… (more)

Physical description

600 p.; 9.98 inches

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