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

( 12 )

Overview

You don't have to be southern to cook southern.
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...

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Overview

You don't have to be southern to cook southern.
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.

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Editorial Reviews

Publishers Weekly
With respect for the past and an enlightened, modern sensibility, the Lee brothers roll up their sleeves and get elbow-deep in Southern cooking in all its sugary, fried goodness. The authors grew up in Charleston, S.C., where they developed a love for boiled peanuts, shrimp and grits, and she-crab soup. Now New Yorkers (and co-proprietors of a mail-order source for Southern pantry staples), the brothers are aware that certain Southern foods have quite a reputation elsewhere in the country ("grits run a close second to lard as the longest-running joke about southern food, perceived by the uninitiated to be a curiosity rather than what they are: a pillar of southern cooking"). As a result, their approach to the cuisine is steeped in research and never snobby. Many recipes are coded "quick knockout," meaning they use just a few ingredients and can be prepared relatively quickly (Fried Oysters, Shrimp Burgers). More involved recipes (Lady Baltimore Cake; Kentucky Burgoo, a meat stew) come with fascinating asides on their origins. Classy, matter-of-fact and welcoming, this volume deserves a permanent place on cooks' shelves by day and on bedside tables by night, as a browsable primer on a world and its food. Photos, line drawings. (Oct.) Copyright 2006 Reed Business Information.
Library Journal
The Lees, frequent contributors to the New York Times, Food & Wine, and Travel & Leisure, are the owners of a mail-order business called the Lee Bros. Boiled Peanuts Catalog. Their catalog, and ensuing career as food writers, had a somewhat unlikely start: recently transplanted from Charleston, SC, and homesick for the particularly Southern treat of boiled raw peanuts, the brothers cooked up a big batch in their tiny kitchen on the Lower East Side of New York City and then tried to market them. Eventually, the Times food section ran a note about the peanuts, and their mail-order business was born. They now travel all over the South seeking out regional specialties and writing about their experiences. Once they began developing recipes to go along with their finds, they started playing around with, or rediscovering, other favorite Southern dishes, e.g., Cheese-Grits Chiles Rellenos with Roasted Tomato Gravy and Clover Peach Fried Pies. The brothers are good storytellers, and their cookbook is as entertaining as it is informative. Highly recommended. Copyright 2006 Reed Business Information.
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Product Details

  • ISBN-13: 9780393057812
  • Publisher: Norton, W. W. & Company, Inc.
  • Publication date: 10/23/2006
  • Pages: 592
  • Sales rank: 370,897
  • Product dimensions: 8.50 (w) x 10.20 (h) x 1.80 (d)

Meet the Author

Matt Lee

Matt Lee and Ted Lee are co-proprietors of The Lee Bros. Boiled Peanuts Catalog, a mail-order source for southern pantry staples. They write about food, wine, and travel for the New York Times, Travel + Leisure, Martha Stewart Living, and Food and Wine.

Ted Lee and Matt Lee are co-proprietors of The Lee Bros. Boiled Peanuts Catalog, a mail-order source for southern pantry staples. They write about food, wine, and travel for the New York Times, Travel + Leisure, Martha Stewart Living, and Food and Wine.

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Customer Reviews

Average Rating 3.5
( 12 )
Rating Distribution

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Sort by: Showing all of 13 Customer Reviews
  • Anonymous

    Posted June 23, 2012

    If there's a Southern bone in your body, you will love this cookbook! Even if you've never had Country Captain or red eye gravy with grits, you will crave them.

    The stories are as good as the food. You can smell the fresh vegetables, and hear the sounds of a casting net loaded with shrimp being pulled from the water. The thought of that vinegar-based North Carolina barbecue sauce just gets in your head, and you won't be happy until you have made some. All the good dishes from church suppers, family picnics and Junior Women's club luncheons are here. And if you've never been to the Low Country, you will probably have to add that to your bucket list.

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  • Posted July 13, 2011

    more from this reviewer

    Outstanding!

    Not having dabbled much in terms of southern cooking, I found the Lee Bros. Southern Cookbook to be a great foundation upon which to venture into this rich culture of food. It is comprehensive in terms of the scope of recipes which are straightforward and (most importantly) successful. Each dish I tried turned out wonderfully, resulting in food that was never fussy or over complicated. The food is what matters. Fresh ingredients are centre stage. While the recipes are rife with inventive twists, tradition is still honoured.

    I love the informative and sometimes quirky introductions provided for each recipe, where you learn about the history behind each dish. Through the anecdotal stories included throughout the book, the Lee Bros. seamlessly blend historical information on Southern food along with their personal experiences. It is a wonderful combination of culture and cuisine.

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  • Posted February 22, 2010

    Southern Cooks VS Midwest Cooks

    I love this Lee Bros Southern Cookbook, I purchased this cookbook to update my midwest cooking

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  • Anonymous

    Posted January 11, 2010

    Excellent Knowledge of Southern Cooking

    Well organized, the brothers know and love southern cooking. Recipes will make you want to try new dishes even if you are not from the south. Old stand-by recipes you loved growing up; your Mom cooked and we got to busy to learn and take the time to prepare.

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  • Posted February 16, 2009

    Good overview of Southern Cooking with a twist!

    The vignettes associated with the recipes in this book are almost as good as the recipes themselves. I love the stories the Lee's tell with almost every recipe. The recipes are easy to follow & offer a contemporary view of Southern cuisine without being losing the authenticity of flavor.

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  • Anonymous

    Posted October 21, 2006

    delectable prose

    The Lee Bros. recipes are fantastic. Inventive twists on Southern classic ingredients (chocolate grits ice cream sounds strange but is truly delicious!) plus delicious updates of favorite dishes like mac and cheese and fried chicken. And the writing is so lyrical and witty, that you'll want to serve the stories again and again.

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    Posted February 6, 2010

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    Posted March 15, 2010

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    Posted November 5, 2009

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    Posted March 16, 2011

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    Posted January 27, 2010

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  • Anonymous

    Posted December 10, 2010

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  • Anonymous

    Posted December 11, 2009

    No text was provided for this review.

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