Title

  • The Lee Bros. Southern Cookbook

Authors

Publisher

The Lee Bros. Southern Cookbook

Overview

From the publisher

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, of 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.

Read a review of this book

The Lee Bros. Southern Cookbook

Selected contents

Subscribe
Comments
There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


All Books

Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe