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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 an award-winning 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 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. Winner of the James Beard Foundation Cookbook of the Year Award and Best American Cookbook Award, and the IACP Best American Cookbook Award and the Julia Child Award.
Order signed copies direct from the authors, for immediate delivery. Take care of everyone on your gift list who wants to cook more Southern!
- Hardcover, 589 pages $35.00
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More advance 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
"Y'all's GOT to get this book!"
- Paula Deen
"I am a big 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 Ted and Matt'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
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THE LEE BROS. SIMPLE FRESH SOUTHERN
From the nation's most fiery Southern-food evangelists comes an award-winning collection of recipes for everyday home cooks that celebrates the South's bounty of fresh ingredients.
The Lee Bros. Simple Fresh Southern is all about easy, healthy dishes for every day, that don't compromise an ounce of deep southern flavor. Simple Fresh Southern speaks to the way contemporary southerners cook and eat, offering more than 100 straightforward yet sophisticated recipes, such as Pimento-Cheese Potato Gratin, Watermelon Margaritas, Pork Tenderloins with Madeira and Fig Gravy, and Buttermilk Pudding Cakes. Simple Fresh Southern is the Lee Bros. first fully illustrated book, with full-color photographs of most recipes and further features designed with busy home cooks in mind.
Readers who were charmed by the culinary coming-of-age story told in Matt and Ted's first cookbook will be delighted to find that The Lee Bros. Simple Fresh Southern brings to life all the ways in which southern ingredients continue to inspire their cooking and entertaining today. For diehard southern food lovers, for cooks who crave freshness and variety in southern cooking, and for everyone who loves delicious, nutritious food, Simple Fresh Southern will be a revelation and a cherished kitchen companion. Winner of the 2011 IACP Best American Cookbook Award!
Order signed first editions direct from the authors. Take care of everyone on your gift list who wants to cook more Southern!
- Hardcover, 256 pages $35.00
SPECIAL OFFER!
Buy 5 books, get 10% off;
Buy 10, get 20% off + free shipping
ORDER NOW
Praise for the Lee Bros. Simple Fresh Southern Cookbook:
"With SFS, the Lee Bros. give us a southern cuisine fit for the twenty-first century. Matt and Ted offer the home cook recipes that are lighter, more flavorful, and simpler to execute, while still holding tight to their southern soul."
-Tom Colicchio, executive chef, Craft Restaurants, and Top Chef host
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Charleston Receipts
by the Charleston Junior League
Charleston Receipts is a collection of Junior League members' family receipts and, after 49 years
in print, remains the definitive Lowcountry cookbook. 330 pp.
- Dark green board cover, ring bound $22.00
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