About the Book

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.

Product Details

Media: Hardcover Book, 589 pages

Language: English

Publisher: W. W. Norton & Company (Oct. 31st, 2006)

ISBN-10: 039305781X

ISBN-13: 9780393057812

Dimensions: 8.36 x 9.98 x 1.77 inches

Shipping Weight: 3.70 lbs

• Categories: Southern States Cookbooks