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 foFrom 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
Hardcover, 608 pages
October 23rd 2006
by W. W. Norton & Company
I love a cookbook that has a lot of narration about the area or the stories behind recipes. I think this book scores on the former but is just ok on the latter. The title says it all "Stories AND Recipes".
A real must-read for anyone from the South who has found themselves outside of the South, or at least a six hour drive from their grandmother's dining table. A great cookbook highlights important food traditions while developing the reader's own cooking abilities and tastes. The Lee Brothers do that almost perfectly, collecting recipes from all over the Southeast, explaining their dish histories, and suggesting their own take on classic meals. REQUIRED.
Ok, so who would think that you could "read" a cookbook? I know, but this one is wonderful. The Lee Bros. are two brothers (go figure) who originally hail from NYC but moved to Charleston, SC, when they were young teens. They then fell in love with Southern food, especially Low Country food. This book is a wonderful take on Southern food and culture. It is beautifully written and I want to make all the recipes!! I am in love with this book!!!
During my tenure as a southerner living in LA, I discovered that if I wanted good southern food I had to make it myself. Unfortunately, I didn't really know how. Fortunately, this book was released that year. The Lee Brothers had once found themselves as southern transplants living in New York and developed their own style of cooking traditional favorites. They give you the southern staples as well as new takes on classic dishes.
I love this book. I've probably made 15-20 of the recipes, ranging from cocktails and cheese straws through chicken bog, country captain, and banana pudding ice cream. I have made a number of these repeatedly. They've almost all been great, and the recipes are well-written and -organized. This is up there among my top cookbooks, with Everyday Mexican, How to Cook Everything, and the various Vegetarian Epicures.
As a transplanted southerner, I though that this book would interest me as I explored southern cuisine. However, I found that it seemed to have most of the same recipes that other cookbooks have. After reading through it a few times, I gave it away. I didn't find anything that I really wanted to cook from this book.
Another handsome cookbook that's more than. Southern recipes often make me feel I need to go brush my teeth, but in this instance the sugar overload is easily offset by the stories and background. I'd have given it 4 stars if it hadn't been too darned heavy to read in bed. Publishers please note.
If you like to drool over cookbooks and occasionally cook from one....this is the book for you. Full of great stories and anecdotes from two brothers who learned to cook after moving to the south as young boys from NYC. Equally mouthwatering and endearing- this is a wonderfully written cookbook!
Beyond delightful. I want to live next door to the Lee Bros. You will, too. Bring a little sunshine into your life. This book will restore your faith in character, tradition, good manners, resiliency, hope, and the future of mankind. Irresistible. Absolutely. Let me know when you've read it.
This is not really a Southern Cookbook as much as a Lowcountry Cookbook. And in opinion the best one on the market. The Lee Brothers know their stuff. Every year my family take a vacation to Edisto Island and we bring this cookbook and make many of the recipes. Highly recommended.
I am loving this book so far. I'll edit my review when I've read more, but for now, I'd say that this cookbook talks about what I aspire to in my own cooking - a connection with place, nurturing friends and family and strangers in a very real way, and telling great stories.
FLUFFY BISCUITS! AMAZING CABBAGE! (and I don't usually like cabbage) Pork chops and pears. YUUUMMMM! Everything recipe I have made from this book has worked well. Clear, explicit, not recommended for vegetarians.
Smart and respectful Southern cooking with a pronounced Charleston flavor. I love this book because 1)it notes the similarities between boiled peanuts and edamame and 2)it includes reciepts for two Cheerwine cocktails.