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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.
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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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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