The Lee Bros. Southern Cook Book by Matt and Ted Lee

The Lee Bros. Southern Cookbook

Stories and Recipes for Southerners and Would-be Southerners

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. read more »

The Lee Bros. Southern Cookbook

Table of Contents:

Chapter 1: Drinks
• Chapter 2: Boiled Peanuts, Grazes and
  Hors d'Oeuvres
• Chapter 3: Pickles, Relishes, and Preserves
• Chapter 4: Grits and Rice
• Chapter 5: Greens, Peas, Corn, Okra, Cabbage,
  Mushrooms, and Squash
• Chapter 6: Stews and Soups
• Chapter 7: Poultry, Pork, Beef, and Game
• Chapter 8: Fish, Oysters, Crabs, and Shrimp
• Chapter 9: Desserts
• Chapter 10: The Bread Basket and the Pantry
• Full Index

Hardcover, 589 pages $35.00. | W.W. Norton
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