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The Lee Bros. Southern Cookbook: Stories and…
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The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and…

by Matt Lee

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One of my favorite Southern Cookbooks. Truely a book of "stories and recipes for southerners and would-be southerners." It is a great cookbook to sit and read with lots of stories, and resources for southern ingredients. I am looking forward to their next book due out in fall of 2009. Never pass up a chance to go to one of their cooking classes....delicious and entertaining.
  tara50 | Dec 8, 2008 |
Recipe for boiled peanuts:

Ingredients:
One pickup truck
One general store on a country road
About three bucks
One front porch with a step or a rocking chair


Directions:
Get in the pickup truck and drive along one of those country roads that has not yet been discovered by developers, keeping an eye out for weathered old farm stands, ancient gas stations or old country stores—usually found at crossroads at least five miles away from any interstate exit. Stop at one of the stores and pick up a Coke (they probably still sell it in the old glass bottles and it will cost around a dollar). Then go out to the weedy parking lot and buy a soggy paper bag of boiled peanuts for two bucks from the old guy selling them out of the back of his pick up truck—he’s the guy sitting in the old lawn chair chewing tobacco. Put the bag of peanuts on some newspaper on your car seat so you don’t ruin the seat and drive home. Sit on your front porch, open the Coke and slowly eat the peanuts. Turn your cell phone off or they won’t taste right. . .read full review
  southernbooklady | May 29, 2007 |
Just cleaned up the kitchen...the cornbread salad is so good...even my 14 year old loved it. ( )
  bettyjo | May 22, 2007 |
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Amazon.com Amazon.com Review (ISBN 039305781X, Hardcover)

Book Description:
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--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.


Amazon.com Exclusive: "A Night in Louisville" by Matt Lee and Ted Lee
On a clear, brisk February afternoon in Louisville, Kentucky, in the asphalt parking lot of Lynn's Paradise Cafe, we started a fire. All it took to get going was some wadded-up newspaper, a small pyramid of charcoal, and a match. To keep the flame alive, we put our cheeks to the chilly pavement and blew on the bottom layer of coals. Diners leaving the cafe from early dinners glanced at us, chuckled nervously, and hurried along to their cars. When the pile was glowing, we added some split logs and the plume of smoke rising from the pavement became woodsy and fragrant. By the time the sun went down, the flames were hotter and brighter, so we added more oak. Once the fire was roaring, customers in the restaurant became concerned, and the chef, Sarah, in clogs and a kerchief, shuffled out with the buttoned-up manager, Lori, to check on us.

Continue Reading "A Night in Louisville"



Recipe Excerpts from The Lee Bros. Southern Cookbook


A New Ambrosia


Texas Red-Braised Beef Short Ribs
Red Velvet Cake


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

"I'm a bag 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 Matt and Ted'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

"These guys can cook! Just reading the recipes makes me ravenous for scintillating Southern dishes. Sign me up for Tuesday Fried Chicken and Sweet Potato Buttermilk Pie!" --Bobby Flay, chef/owner, Mesa Grill, BOLO, and Bar Americain

"The brothers Lee chronicle a South unbound by geography. They celebrate a people loosed from the burden of history but still mindful of the ties that bind. In the Lee South, boiled peanuts and edamame play well together. So do black and white, young and old, native and outlander. You'll feel welcome here." --John T. Edge, author of Southern Belly: the Ultimate Food Lover's Companion to the South

"The Lee Bros. Southern Cookbook makes me daydream of a long ago summer on a Pawleys Island back porch, the aroma of the marsh and the dinner table mingling with laughter of many generations of families and a few too many glasses of wine. Oh to the magic of being at table together in the South." --Frank Stitt, author of Frank Stitt's Southern Table

"The wit and enthusiasm of the Lee Bros. is irresistible, as are the recipes--a mix of traditional Southern classics and unique, highly individual creations--which will have you reaching for your cast- iron (or stainless steel) skillet." --Scott Peacock, author of The Gift of Southern Cooking

(retrieved from Amazon Thu, 12 Mar 2015 18:21:07 -0400)

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W.W. Norton

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