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

Author: Matt Lee, Ted LeeFrom 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.Award: IACP Crystal Whisk Award - WinnerAward: IACP Crystal Whisk Award - WinnerAward: James Beard Foundation Book Awards - WinnerAward: James Beard Foundation Book Awards - WinnerAward: Quill Awards - NomineeAbout the AuthorLee, Matt: - 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.Lee, Ted: - 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.