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The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor

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Overview

From two South Carolina-bred brothers comes the ground-breaking cookbook for new Southern cooking: The Lee Bros. Simple, Fresh, Southern. Matt and Ted Lee were raised on long-simmered greens, slow-smoked meats, and deep-fried everything. But after years of traveling as journalists and with farm fresh foods more available than ever, Matt and Ted have combined the old with the new, infusing family recipes with bright flavors. Using crisp produce, lighter cooking methods, and surprising combinations, these are ...
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The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor

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Overview

From two South Carolina-bred brothers comes the ground-breaking cookbook for new Southern cooking: The Lee Bros. Simple, Fresh, Southern. Matt and Ted Lee were raised on long-simmered greens, slow-smoked meats, and deep-fried everything. But after years of traveling as journalists and with farm fresh foods more available than ever, Matt and Ted have combined the old with the new, infusing family recipes with bright flavors. Using crisp produce, lighter cooking methods, and surprising combinations, these are recipes to make any night of the week.

Winner of the 2011 IAACP Cookbook Award for American Cooking

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Editorial Reviews

From the Publisher
The Lee Bros. are truly the best at interpreting the last remaining great regional American cuisine—that of our southern states—for the rest of us.  The magnificent collection of simple deliciousness makes me want to jump in the kitchen and get jiggy with a cold watermelon margarita.”
Mario Batali
 
“With Simple Fresh Southern, the Lee Bros. give us a southern cuisine fit for the twenty-first century. Matt and Ted offer the home cook recipes that are lighter, more flavorful, and simpler to execute, while still holding tight to their southern soul.”
Tom Colicchio
 
“These two boys are not only great cooks, I consider them the modern-day Lewis and Clark of southern cuisine.”
Paula Deen
 
 “The charming Lee Bros. cook delicious, real food that’s alive with flavor. How wonderful to be invited into their Southern kitchen!”  
Alice Waters

“To hell with hidebound and hardshell definitions of southern cookery. These recipes—collard greens with chorizo, clams with sweet potatoes—are honest, smart, and yes, modern.”
John T. Edge
 
 “The Lee Bros. Simple Fresh Southern has me eying stalwarts of the southern kitchen like field peas and sweet potatoes with renewed enthusiasm. The brothers’ combine their ingenuity and quirky charm with clever techniques and a modern aesthetic to create an inspiring fresh take on southern cuisine.”
Martha Hall Foose
 
“Can the words fresh and southern be in the same sentence when talking about food? You bet. This Lee Bros. book is good enough to eat.”
Amy Sedaris
 
 
“The southern savants of cooking, Matt and Ted Lee, have updated and simplified all of my favoirite recipes. Their peach tea juleps have found a permanent place on my cocktail party menu.”
Katie Lee Joel

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Product Details

  • ISBN-13: 9780307453594
  • Publisher: Crown Publishing Group
  • Publication date: 11/3/2009
  • Pages: 255
  • Sales rank: 714,801
  • Product dimensions: 7.74 (w) x 9.80 (h) x 0.86 (d)

Meet the Author

Matt Lee
MATT LEE and TED LEE grew up in Charleston, South Carolina, and in 1994 founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order source for southern pantry staples. Their first cookbook, The Lee Bros. Southern Cookbook, received the James Beard Award for Cookbook of the Year in 2007. They are contributing editors for Travel + Leisure and the wine columnists for Martha Stewart Living. Log on to www.simplefreshsouthern.com for technique videos, bonus recipes, and a schedule of where you can catch the Lee Bros. in person.
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Read an Excerpt

Lemon-Glazed Sweet Potatoes

Preparation time: 5 minutes

Cooking time: 50 minutes

- 2 pounds sweet potatoes (about 3 medium potatoes)
- 1 tablespoon unsalted butter
- 2 tablespoons dark brown sugar
- 1/2 cup fresh lemon juice (from about 3 lemons)
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt

Heat the oven to 325°F.

Peel the sweet potatoes and cut them into 1-inch-thick slices. Grease a 9-x-13-inch baking dish with the butter. Arrange the sweet potato disks in a single layer in the pan. Mix the brown sugar, lemon juice, cinnamon, and salt in a small bowl, and pour the glaze mixture evenly over the potatoes.

Cover the baking dish with aluminum foil, and bake until the potatoes are fork-tender, about 45 minutes. Remove the foil and cook for about 5 more minutes, until the glaze has thickened and become syrupy. Serve immediately. (The glazed sweet potatoes can be cooked in advance, stored in the refrigerator, and reheated in a warm oven.)

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Customer Reviews

Average Rating 3
( 20 )
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Sort by: Showing all of 20 Customer Reviews
  • Posted March 11, 2010

    more from this reviewer

    One of my favorite new cookbooks...

    I have to say I bought this book while attending a food demonstration by the authors Matt & Ted soon after its release. They demonstrated several of the recipes and allowed us to taste them all. I was hooked - they were a fresh take on familiar ingredients, easy to understand and great tasting. I went home, relaxing in my hammock and literally read this one cover to cover in one afternoon. The photos are so inviting and each recipe includes a story envoking the things we all love so much about the Lowcountry and its food. So whether you are from the South or just wish you were I highly encourage you to pick this one up, you will soon find yourself in the kitchen preparing one of the many recipes and sharing the stories with your friends and family!

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted September 20, 2013

    Breakin down the fourth wall

    LIKE A BAWS!!

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  • Anonymous

    Posted September 25, 2013

    Ar

    Next chapter at result 13

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  • Anonymous

    Posted September 17, 2013

    The Broship of the Ring--Part the Fifth

    Sam woke up to a shaft of sunlight poking through the blinds directly at his face. "Murrghh.. Whatsthetime?" He mumbled. <br>
    "Early enough for you to be awake and eating breakfast." Pippin replied. "Tom says you're going to get grass and rainwater if you don't hurry up." <br>
    That was enough to get Sam up and stumbling over to the table, where Tom Bombadil and Frodo were deep in conversation. <br>
    "So what were you doing in the forest late at night? Not that I'm not glad you were, but I'd just like to know." Frodo asked. <br>
    "Ah, now that's a tale worthy of its own fanfic. You see, I was sear--" <br>
    "He was searching for Slender Man. It's a weird hobby of his." Tom's wife, Goldberry, inturrupted. "He thinks he saw him at one time, and now he's trying to prove that he exists." <br>
    Tom looked at his wife grumpily. "What?" She asked. "I just saved the author from having to write another fanfiction." <br>
    Tom shook his head and looked back at Frodo. "So, what were you four doing out in the woods late at night?" Frodo narrowed his eyes, but Merry inturrupted from across the table. <br>
    "We were on an errand for Gandalf." He said. Tom paused. <br>
    "Gandalf, did you say?" <br>
    "You know him?" Pippin asked. <br>
    "Of course I do! He was an old buisness partner of mine!" <br>
    "What kind of buisness?" Pippin retorted, her brow furrowed. <br>
    "Well that'd take another fanfic..." Tom said, "But." He hastily said as Goldberry threw him a look, "I think we can skip it for now and move on to more important things, like where do you need to go in Bree?" <br>
    "The Prancing Pony Motel," Frodo said, examining printed Google Maps directions. <br>
    "Ahh! Of course! I'll show you there right away!" Tom skipped out of the room, and Sam stared sadly at his half- eaten breakfast as they left. <p>
    They walked outside Tom's house, down the hill that is was perched on, and into the forest. The forest was actually a nice place in the sunlight, as Pippin pointed out. They reached the edge of Bree proper around 10:07, and continued to walk through it. Soon they were standing outside a Motel which was suprisingly nice for a motel. <br>
    "Talk to Butterman, the receptionist. He'll probably be the one that Ganda--" Tom was inturrupted by Merry. <br>
    "STARBUCKS!" Merry had just noticed the Starbucks on the ground floor of the Motel, and had broken into a run towards it. <br>
    "As I was saying, Butterman probably will have some news for you. If he hasn't forgotten." Tom smiled, and skipped off. <br>
    "Such a nice fellow." Sam said. <br>
    "Agreed, Sam. I wish we could have gotten to know him better." Frodo replied. <br>
    "Well.. you could always come back. He wouldn't mind." Pippin said, looking slightly uncomfortable. <br>
    "What do you mean, Pip?" Frodo asked. <br>
    "Well... he is my grandfather..." <br>
    "He's your what?!?" Frodo and Sam asked at the same time. <br>
    "Who's What's When's?" Merry asked, suddenly appearing next to them holding a coffee. <br>
    "Nothing, Merry.." Pippin blushed. <br>
    The four of them walked into the Motel.

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