The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor

by Matt Lee, Ted Lee

From the James Beard award-winning duo behind The Lee Bros. Boiled Peanut Catalogue comes the ground-breaking cookbook for new Southern cooking, featuring nearly 100 recipes.

South Carolina-bred brothers, Matt and Ted Lee were raised on long-simmered greens, slow-smoked meats, and deep-fried everything. But after years of traveling as journalists and with farm fresh foods more available than ever, Matt and Ted have combined the old with the new, infusing family recipes with bright flavors. Using crisp produce, lighter cooking methods, and surprising combinations, these are recipes to make any night of the week.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference

256 pages, Hardcover

First published November 3, 2009

Reviews

[Lori · Rating 2 out of 5]

When I first saw this book advertised many years ago, the concept intrigued me. I found a copy at my public library. While the recipes are not that difficult and are generally made from fresh, locally-sourced ingredients, I didn't find it to be a cookbook that fit the South in which I grew up--the Deep South. Most of the ingredients would not be able to be sourced locally away from the Eastern coastal areas. The flavors are not the ones I crave. Ultimately I found a couple beverages and one other dish I wanted to try. Much of the rest did not even remotely appeal to me. If you grew up near Charleston, Savannah, Wilmington, New Bern, or the Outer Banks, this may appeal to you. If you did not, find a cookbook more oriented to the Deep South. (2.5 stars)

[False · Rating 3 out of 5]

I checked all of the Lee Brothers cookbooks out of the library. I had them on my "to read" list for years and decided to settle down and get through the recipes. There is a same thread running throughout all of the books: truly simple, unless you are preparing a full ham, using health ingredients and acknowledging the history behind recipes passed along in the South. "Who are your people?"

The recipes are actually simple, unlike many books that make this claim. Nothing with a crazy number of ingredients or obscure dry goods you’ll use once- nearly all of the the staples are stuff that you actually have on hand. The cooking tips are funny and helpful, and there is just enough background on the dish or their love for it without it being pretentious. The recipes are fairly quick and even the inexperienced home chef can make a fantastic meal using this book. I don’t particularly enjoy cooking, but this is the first cookbook I’ve found that actually gets me excited to start dinner.

As a note, some recipes are aided with a good processor, which I don’t think everyone just has on hand. You can get by without it, and it isn’t widespread throughout the book, but just wanted that disclaimer in there.

The brothers have an easy writing style. Excellent photography. My favorite picture is of the brothers on a Charleston street, skateboarding in business suits with ties and their grungy skaterboi sneakers.

[Dodi · Rating 3 out of 5]

Although we have a lot of eating restrictions at my house, I enjoy reading cookbooks just like they are novels. The Lee brothers tell a lot of good stories, so this one read more like a book than others I've read. I saw this book recommended in a few different places, and my library had it. I hadn't previously heard of these guys. They are very likeable, often citing friends and family members who helped them with recipes and cooking skills. Most of the recipes are easy, and I'm sure I'll try a few. Did you ever hear of a Purple Jesus? It's new to me. Their version is in the drinks chapter, and looks fun.

[Lisa · Rating 3 out of 5]

Some of this was Southern, much of it seemed New England inspired. There is lots of seafood and veggies that scream New England. I didn't for myself find anything that was particularly amazing for me. This might be appealing for someone else.

[Megan · Rating 5 out of 5]

I loved the Lee Brothers from the first time I saw them on the Cooking Channel, and was thrilled when I found out they were coming to do a cooking demo in my area - they are so nice and funny. I had never thought about it before, but one of them pointed out that not being restaurant chefs probably makes it easier to write cookbooks and do demos for a home cook audience, since they are used to the kind of tools the average person has at home, and for cooking in normal quantities at a normal pace. The cookbook is just like that, too - they don't focus on expensive and hard to find ingredients or require complicated techniques or equipment - just about everything in here could be made in a basic starter kitchen. The introductions to the recipes are great, too - it's not often that I sit down and read a cookbook in the living room, but this is the kind that will draw you into doing that. The recipes are "southern" in the sense that they are inspired by the brothers' childhood in Charleston, so there is a definite seafood/low country slant - but the recipes would go over great in any region. So no matter where you live, check this one out - it may just end your cookbook-induced frustration.

[Rachel · Rating 3 out of 5]

I've been wanting to read this cookbook for awhile as it has had good reviews. Also I was raised in the South and it is refreshing to see someone do something new to Southern cuisine as it can be rather heavy and boring. Overall, I thought it was an interesting twist on traditional Southern fare. I didn't care for most of the recipes, but their drinks like the Watermelon Margarita looked awesome and I've never eaten collards but the Collard Greens with Poblano Chiles and Chorizo looked tasty. And who would've thought up Rice Pudding Pops with curry powder or garam masala? I would personally have mine with nutmeg or ginger, but might give one of the other two options a try. 3 stars.

[Karen · Rating 3 out of 5]

This cookbook features southern recipes containing a host of unique ingredients with interesting twists. The Lee Brothers are great story tellers and do a fantastic job of making you feel as if you are sitting in their kitchen telling you stories while whipping up southern cuisine. I enjoyed thumbing through the colorful pages, BUT it is not a cookbook that I would want to own or use for inspiration for new recipes........... Nice to look at, nice to hold but if I am looking for a new recipe consider it not sold.

[Laura · Rating 3 out of 5]

The Lee brothers are great food and southern lifestyle writers, but I'm not wild about their recipes. The meals here still seem like a lot for a weeknight. The stories behind the recipes are interesting, and I thought the cocktails and appetizers and snacks were great, very creative with a southern twist.

I'd use this as a reference for a cocktail party, but I don't see it making it into my regular rotation. The mains and sides were too fussy.

[Crystal · Rating 2 out of 5]

I love the idea of this book. But I think that Justin and I cook better than them. And I'm not being snobby by saying that. :) This book makes me want to write a cookbook, because so many of these recipes just fall flat to me. They're good, they're just ... meh. I'm now inspired to write a cookbook ...

[Roberta · Rating 4 out of 5]

I have their first cookbook which I loved to leaf through and took me back to the south, but didn't try very many recipes.
This cookbook seems to be more in line with what I would make in my home, I have several recipes I want to try.
I first saw them on Martha Stewart and just loved their chemistry and easy attitudes.

[Jackie Ford · Rating 4 out of 5]

I admit that I initially bought this book just because I knew the authors' mother. Well, looks like mothers know best after all. I have enjoyed several of the recipes already, particularly the one for ambrosia. The writing is crisp and unpretentious. I look forward to more!

[Eling · Rating 4 out of 5]

not completely sold on the tone of the narratives in the book, but love the ideas + flavors represented. I can see the pickles + salads going into regular rotation in our house, and I cannot wait to make rice pudding pops and jasmine tea ice cream.

[Catbird]

Very well researched. Puts a human face of the victims of this tragedy. Also tells the stories of some of the men and women who tried to make changes to the lives of sweat shop laborers through social and political change.

[Kathleen · Rating 4 out of 5]

Good writers, good background/history/stories... may have to purchase

[Jennifer · Rating 4 out of 5]

The title is completely appropriate! Simple dishes with great flavor for unusual but tasty dishes!

[Robin]

These guys live nearby and they are delightful friends and cooks. You may have seen then on Bobby Flay or Martha Stweart or Food network.

[Melissa · Rating 3 out of 5]

I pickled 5 delicious things this weekend: green tomotoes, beets, carrots, radishes, cucumbers. Thank you, Lee brothers, for simple fresh pickles that require no canning.

[Angel Hartline · Rating 3 out of 5]

Southern perhaps, but not home style cooking at all. Interesting ideas but little my family would actually eat.

[Beka · Rating 3 out of 5]

Nice, but nothing stood out.

[Wdmoor · Rating 4 out of 5]

Fun to flip through. Not one recipe seriously appealed to me but they have a nice breezy style that makes you wonder "What if I'd grown up in the low-country?"

[Ken · Rating 4 out of 5]

Amazon.com Review

Product Description
From two South Carolina-bred brothers comes the ground-breaking cookbook for new Southern cooking: The Lee Bros. Simple, Fresh, Southern. Matt and Ted Lee were raised on long-simmered greens, slow-smoked meats, and deep-fried everything. But after years of traveling as journalists and with farm fresh foods more available than ever, Matt and Ted have combined the old with the new, infusing family recipes with bright flavors. Using crisp produce, lighter cooking methods, and surprising combinations, these are recipes to make any night of the week.

From The Lee Bros. Simple Fresh Southern: Ginger Lemonade

If we were musicians, we’d write a torch song about ginger and lemon, a match made in heaven. And though we’ve been drinking fresh lemonade as long as we can remember (Coca-Cola was taboo at 83 East Bay Street), we never thought to make a cold fresh-ginger lemonade until recently. Now we’re making up for lost time. This drink is easy to make, super-refreshing, and happens to be a kick-ass mixer with bourbon and tequila, so those of you who are of age should mix up the Lemon Gingerita variation that follows._--Matt Lee and Ted Lee_

Ingredients

2 ounces fresh ginger, peeled, cut into thin disks (1/3 cup) 1/4 cup honey, or more to taste 1/8 teaspoon kosher salt 3/4 cup fresh lemon juice (from about 4 large lemons)

(Serves 8)

Directions

Put the ginger in a medium heatproof bowl. Bring 2 cups cold water to a boil, then pour it into the bowl and stir to agitate the ginger. Slowly pour in the honey, stirring until it’s dissolved in the concentrate. Add the salt, cover, and let steep for 10 minutes.

Strain the concentrate into a large pitcher (it will keep for 5 days, covered, in the refrigerator), reserving the ginger slices. Add 3 cups cold water and the lemon juice to the pitcher, and sweeten to taste with honey. Set the pitcher in the refrigerator to cool further; store the ginger slices in the refrigerator as well. (The lemonade and ginger slices will keep in the refrigerator for 5 days.)

Fill each highball or pint glass two-thirds of the way to the rim with ice, and pour the ginger lemonade over it. Garnish with a slice of the steeped ginger.

Time: 10 minutes steeping, 5 minutes preparation

Lemon Gingerita

With a fine Microplane grater, zest one of the lemons you’ll squeeze to make the Ginger Lemonade onto a plate; from another lemon, cut as many thumbnail-size pieces of lemon peel as the number of margaritas you plan to make. Prepare the ginger lemonade, and when it’s ready to serve, for each margarita, take a piece of the lemon peel and rub it around the rim of the glass. Dip the rim in the grated lemon zest (it’s okay if the lemon-zest rim is patchy; lemon zest is intense), fill the glass with ice, and top with 3 ounces Ginger Lemonade and 1 ounce silver tequila. Stir, and garnish with a slice of lemon peel and a slice of the steeped ginger.

From Publishers Weekly

The Lee brothers' second cookbook builds on the success of The Lee Bros. Southern Cookbook by applying the principles of the current fashion for simplicity and speed in the kitchen to the revered down-home flavors of the South, which normally require far more extended cooking times and special ingredients. Readers who are nostalgic for the food of the South or have acquired a taste for it, but lack the time to recreate old-fashioned dishes, will be eager to try the brothers' new takes on old classics like chicken and dumplings, shrimp cocktail and ambrosia, which cut down on some of the usual preparation time without sacrificing flavor. They manage this partly through their judicious use of less traditional ingredients, such as curry powder in potato salad or chorizo in collard greens and partly through their emphasis on using top-notch fresh, in-season ingredients. Though the brothers got their start with a catalogue selling Southern pantry staples that are unusual elsewhere, these recipes rarely call for items that are not available in any well-stocked supermarket. The recipes are easy to follow and engagingly written, dotted with amusing anecdotes and historical asides that make the book a breezy read. Detailed shopping, preparation and garnishing notes throughout help ensure cooks' success following the Lee brothers in bringing Southern cooking into the 21st century. (Nov.)
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