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

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

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by Matt Lee, Ted Lee
     
 

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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 combinedSee more details below

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.


From the Hardcover edition.

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

Product Details

ISBN-13:
9780307885623
Publisher:
Potter/TenSpeed/Harmony
Publication date:
10/20/2010
Sold by:
Random House
Format:
NOOK Book
Pages:
256
Sales rank:
1,080,379
File size:
28 MB
Note:
This product may take a few minutes to download.

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.)


From the Hardcover edition.

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