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

by Matt Lee

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231492,350 (3.95)None
From 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.… (more)
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Showing 4 of 4
Worth a page through, especially if you EVER go to Charleston, SC. ( )
  kmajort | Feb 9, 2018 |
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 |
Showing 4 of 4
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From 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.

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W.W. Norton

An edition of this book was published by W.W. Norton.

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