| The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners | 
 enlarge | Authors: Matt Lee, Ted Lee
Publisher: W. W. Norton
Category: Book
List Price: $35.00
Buy Used: $9.41
You Save: $25.59 (73%)
New (38) Used (28) Collectible (1) from $9.41
Avg. Customer Rating:  32 reviews
Sales Rank: 122880
Media: Hardcover
Number Of Items: 1
Pages: 600
Shipping Weight (lbs): 3.6
Dimensions (in): 10 x 8.5 x 1.9
ISBN: 039305781X
Dewey Decimal Number: 641.5975
EAN: 9780393057812
ASIN: 039305781X
Publication Date: October 23, 2006
Availability: Usually ships in 1-2 business days
Condition: Standard used condition.
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| Editorial Reviews:
Amazon.com Review
Book Description:
From Matt Lee and Ted Lee, 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.
Amazon.com Exclusive: "A Night in Louisville" by Matt Lee and Ted Lee
 On a clear, brisk February afternoon in Louisville, Kentucky, in the asphalt parking lot of Lynn's Paradise Cafe, we started a fire. All it took to get going was some wadded-up newspaper, a small pyramid of charcoal, and a match. To keep the flame alive, we put our cheeks to the chilly pavement and blew on the bottom layer of coals. Diners leaving the cafe from early dinners glanced at us, chuckled nervously, and hurried along to their cars. When the pile was glowing, we added some split logs and the plume of smoke rising from the pavement became woodsy and fragrant. By the time the sun went down, the flames were hotter and brighter, so we added more oak. Once the fire was roaring, customers in the restaurant became concerned, and the chef, Sarah, in clogs and a kerchief, shuffled out with the buttoned-up manager, Lori, to check on us.
Continue Reading "A Night in Louisville"
Recipe Excerpts from The Lee Bros. Southern Cookbook
Praise for The Lee Bros. Southern Cookbook "The Lee Bros. have written the classic Southern cookbook. They write with flair, brilliance, and hilarious commentary on the recipes, customs, and eccentricities of the South they celebrate with such passion. Their recipes are so good that I believe cookbook writers like the Lee Bros. may turn Southern cooking into an actual cuisine." --Pat Conroy, author of The Prince of Tides "I'm a bag fan of that particular brand of Southern poetry and smarts that make up the Lee Bros.' contributions--the best food pieces I read in the Wednesday New York Times each week--so I attacked Matt and Ted's new book like a hungry wolf. I found the same genius and eye for a good story, as well as simple-to-make recipes of the new exotic cooking of the American South. These recipes make my mouth water, and the prose makes my eyes well up for its beauty, simplicity, and truth." --Mario Batali, chef/owner, Babbo restaurant "These guys can cook! Just reading the recipes makes me ravenous for scintillating Southern dishes. Sign me up for Tuesday Fried Chicken and Sweet Potato Buttermilk Pie!" --Bobby Flay, chef/owner, Mesa Grill, BOLO, and Bar Americain "The brothers Lee chronicle a South unbound by geography. They celebrate a people loosed from the burden of history but still mindful of the ties that bind. In the Lee South, boiled peanuts and edamame play well together. So do black and white, young and old, native and outlander. You'll feel welcome here." --John T. Edge, author of Southern Belly: the Ultimate Food Lover's Companion to the South "The Lee Bros. Southern Cookbook makes me daydream of a long ago summer on a Pawleys Island back porch, the aroma of the marsh and the dinner table mingling with laughter of many generations of families and a few too many glasses of wine. Oh to the magic of being at table together in the South." --Frank Stitt, author of Frank Stitt's Southern Table "The wit and enthusiasm of the Lee Bros. is irresistible, as are the recipes--a mix of traditional Southern classics and unique, highly individual creations--which will have you reaching for your cast- iron (or stainless steel) skillet." --Scott Peacock, author of The Gift of Southern Cooking
Product Description
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. 32 pages of full-color photographs of the recipes; fifty b/w photographs from the Lee Bros.' travels throughout the South.
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| Customer Reviews: Read 27 more reviews...
 I love this cookbook September 1, 2008
1 out of 1 found this review helpful
Whenever I feel homesick, the Lee Bros' cookbook is one of the first places I turn. Certainly not the definitive Southern cookbook, but it strikes a balance between modernity and tradition in a way that seems natural. The recipes I have tested so far have all been hits and, while labor intensive, are accessible enough for a novice like myself. I've considered buying an ice cream maker just to try the boiled peanut and sorghum swirl ice cream.
Southern tradition with a twist August 24, 2008
Plenty of variety for the bored southern chef. Definitely try out the shrimp burgers!
You Won't be Disappointed in this Cookbook August 10, 2008
I have cooked many many recipes from this cookbook and have found the recipes to be wonderfully written. Matt and Ted Lee were gracious enough to come to my tiny town and speak for a charity luncheon. I prepared a meal for 250 from this cookbook. We served Boiled Peanuts, Chicken and Sweet Potato-Orange Dumplings, Succotash Salad, Pan Fried Grouper with a Granny Smith Apple and Green Tomato Pan Gravy over Lemon Grits, Butternut Squash Casserole, Corn Muffins with Sorghum Butter and Fig Preserve and Black Walnut Cake with a Hard Rum Sauce. Everything was FABULOUS! I cooked tons of other stuff from the cookbook while planning the menu. It was all wonderful! In fact, I'd buy the cookbook just for the blackeded potato salad...it's oh so yummy!
Perfect! May 1, 2008
0 out of 1 found this review helpful
This is the grandaddy of southern cookbooks. I have many but this is what I have been looking for.
best southern cook book February 9, 2008
0 out of 1 found this review helpful
every recipe tells a story and they all remind me of my mother inlaw.
i recieved this as a gift and sent it as a gift. what a wonderful book
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