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

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More About This Book

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.

Winner of the 2011 IAACP Cookbook Award for American Cooking

Product Details

  • ISBN-13: 9780307453594
  • Publisher: Crown Publishing Group
  • Publication date: 11/3/2009
  • Pages: 255
  • Sales rank: 248,197
  • 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 simplefreshsouthern.com for technique videos, bonus recipes, and a schedule of where you can catch the Lee Bros. in person.

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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Sort by: Showing all of 17 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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