You don't have to be southern to cook southern.
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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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.
Praise for The Lee Bros. Southern Cookbook
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
 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
From Publishers Weekly
Starred Review. With respect for the past and an enlightened, modern sensibility, the Lee brothers roll up their sleeves and get elbow-deep in Southern cooking in all its sugary, fried goodness. The authors grew up in Charleston, S.C., where they developed a love for boiled peanuts, shrimp and grits, and she-crab soup. Now New Yorkers (and co-proprietors of a mail-order source for Southern pantry staples), the brothers are aware that certain Southern foods have quite a reputation elsewhere in the country ("grits run a close second to lard as the longest-running joke about southern food, perceived by the uninitiated to be a curiosity rather than what they are: a pillar of southern cooking"). As a result, their approach to the cuisine is steeped in research and never snobby. Many recipes are coded "quick knockout," meaning they use just a few ingredients and can be prepared relatively quickly (Fried Oysters, Shrimp Burgers). More involved recipes (Lady Baltimore Cake; Kentucky Burgoo, a meat stew) come with fascinating asides on their origins. Classy, matter-of-fact and welcoming, this volume deserves a permanent place on cooks' shelves by day and on bedside tables by night, as a browsable primer on a world and its food. Photos, line drawings. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Most Helpful Customer Reviews
73 of 76 people found the following review helpful
By Melissa Dunn
Format:Hardcover
The Lee Bros. Cookbook is really inspiring--it makes me want to take the day off and go crabbing, mix up a frosty pitcher of mint julips for my friends, or drink a whole glass of buttermilk (like my Grandpa used to do). It makes me--a New Yorker via Southern California--want to go to the South! Right now, this very minute. The recipes are welcoming, homey, conjure images of grandma's kitchen (Grandma was from Chicago but made a mean fried chicken and biscuit). They are also elegant in their simplicity, in their respect for pure, fresh ingredients--and completely unpretentious. The book includes a long, affectionate mediation on grits (a much maligned delicious food): lemon grits, herb grits blue cheese grits!!! It is truly grit-tastic. Vegetarians who love Southern food--take heart--this book loves you: collards, okra,field peas, squash,jerusalem artichokes and ramps! The buttermilk lime dressing and pimento cheese sandwiches are killer. And of course, there is plenty of meat--things like hot-pepper roasted duck and fiery BBQ pork tenderloin, not to mention the classic--fried chicken.
And something else that is great about this book--and really rare in a cookbook--is that it is a pleasure to read (don't worry--there are also plenty of lovely pictures). I found myself curling up in bed with it in the evening to read all the text. The stories in the book are both historical--contextualizing the amazing variety of Southern food and the origins of regional favorites--as well as personal, quirky recollections about the connections between place, food, people and memory. This book has lots of unabashed red-hot food-love and heaps of heart and soul.
And something else that is great about this book--and really rare in a cookbook--is that it is a pleasure to read (don't worry--there are also plenty of lovely pictures). I found myself curling up in bed with it in the evening to read all the text. The stories in the book are both historical--contextualizing the amazing variety of Southern food and the origins of regional favorites--as well as personal, quirky recollections about the connections between place, food, people and memory. This book has lots of unabashed red-hot food-love and heaps of heart and soul.
54 of 56 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
`The Lee Bros. Southern Cookbook' by South Carolinian / New Yorkers, Matt Lee and Ted Lee weighs in at the top of my list for best `practical' go to book for Southern cooking. That approbation is with the understanding that I have not finished looking yet, but this one is a strong early candidate. At the moment, the best competition is the far more general `James Beard's American Cookery'.
One may guess from the number of restaurateur's endorsing blurbs on the back jacket that our two Southern gentlemen are not themselves restrauranteurs, and in direct competition with Bobby Flay, Mario Batali, and especially fellow southerner, Frank Stitt. The brothers Lee are actually the L. L. Bean for purveying southern cuisine staples, beginning with their dear boiled peanuts. Their `day job' also happens to be culinary travel writers for many of the bigger names in New York culinary journalism such as `The New York Times', `Travel + Leisure', `Martha Stewart Living', and `Food and Wine'. They also have an hour show on Martha Stewart's Sirius Radio channel. Which is surprising, as there is no evidence of any reference to Ms. Martha in the acknowledgments, introduction, or index.
Since these gentlemen are neither restaurateurs nor professional chefs in any capacity, and learned how to cook out of personal necessity, the title of the book reflecting a `personal' cookbook is probably as accurate as one may hope. The book is composed exclusively of recipes the boys have cooked themselves, or cribbed from friends or relatives' cooking. This source is broadened and made more professional by the fact that the recipes have been collected and edited for the last ten (10) to twelve (12) years with an eye to professional publication in these very same august publications.
My overall impression of the book is that while our lads range pretty widely across `the old south', from Virginia to southern Florida to Cajun country to the Ozarks, they stay true to traditions of those sources while still making all recipes doable in a modern American kitchen. This means that the very traditional Carolina barbecue will rival those done in a smoker, but no smoke is needed to cook their recipe. Of course, their center of gravity is in the Carolina low country, so most recipes are very similar to those from the same region, such as Paula Deen and Mrs. Wilkes of Savannah and James Villas (and mother). And, their book is a superior reference for practical Southern cooking than either of these three, due to a combination of authenticity, range, and variety of approaches to the same dish. I am surprised, however, at the appearance of some dishes such as chow-chow and hot bacon dressing which I have always associated with the Pennsylvania Dutch cuisine. But there they are! I guess pickled vegetables and bacon fat are pretty universal in American cookery.
This last comment needs exegesis. For several recipes, the boys give us two different versions of a basic, important recipe, such as gumbo or braised collard greens. The first and more traditional recipe is the `Sunday' version, requiring several hours to cook to a tee. The second version is the `Tuesday' version which is much faster, but with a result which comes close to the longer result. I think it's a minor point, but I find it interesting that the boys' local farmers market opens on Tuesday, thus creating the best weekday to do recipes requiring fresh, traditional ingredients.
Aside from range and `options', the Lees also give us more elaborate recipes than Deen or Wilkes. They also give us a lot more `local color' in sidebars on locations, ingredients, and the provenance of recipes. This is the basis of their subtitle that declares that the book has `Stories and Recipes for Southerners and would-be Southerners'. I must point out, however, that for in depth research on important southern dishes, the august Jim Villas' articles on classic Southern dishes, especially in `Stalking the Green Fairy' are superior essays on the issues regarding a certain basic dishes such as the pimento cheese spread and Brunswick stew.
The thing which had me fall in love with this book is the emphasis the authors gave to auxiliary dishes and preparations such as beverages, relishes, spreads and dips, and appetizers. Just as in computer system design and virtually every other major human endeavor, the secret to great productivity is `modularity', the ability to make preparations that will store well and serve in many different roles. One of the more useful aspects of the book are the little asides showing one how to make good use of various leftovers. One of my favorite discoveries in this book was a recipe for (country) ham pate, something my mother made for me when I was in grade school, and mysteriously stopped making when I got to college. One minor point on which someone more expert than I should take issue is the lumping together of American country hams and European cured hams such as Proscuitto. My hunch is that while there is some family resemblence between them, the differences are important as well. I believe they are not interchangeable in many recipes, certainly not in classic Italian recipes.
Another valuable aside is the `What to Drink' recommendation associated with all the `entrée' recipes. This is not limited to wine, and it is certainly not limited to either European or California wines. It covers the entire range of potables from sweet iced tea to beer to sour mash whiskey.
My favorite discovery is the recipe for the buttery bread, `Sally Lunn', where the name is believed to be a corruption of the French `soleil et lune'. The bread is similar to brioche, but does not require the overnight rising of classic brioche. This means one can make a traditional buttery bread from start to finish in one day.
In spite of the book's heft, it should be equally at home by the armchair and in the kitchen.
One may guess from the number of restaurateur's endorsing blurbs on the back jacket that our two Southern gentlemen are not themselves restrauranteurs, and in direct competition with Bobby Flay, Mario Batali, and especially fellow southerner, Frank Stitt. The brothers Lee are actually the L. L. Bean for purveying southern cuisine staples, beginning with their dear boiled peanuts. Their `day job' also happens to be culinary travel writers for many of the bigger names in New York culinary journalism such as `The New York Times', `Travel + Leisure', `Martha Stewart Living', and `Food and Wine'. They also have an hour show on Martha Stewart's Sirius Radio channel. Which is surprising, as there is no evidence of any reference to Ms. Martha in the acknowledgments, introduction, or index.
Since these gentlemen are neither restaurateurs nor professional chefs in any capacity, and learned how to cook out of personal necessity, the title of the book reflecting a `personal' cookbook is probably as accurate as one may hope. The book is composed exclusively of recipes the boys have cooked themselves, or cribbed from friends or relatives' cooking. This source is broadened and made more professional by the fact that the recipes have been collected and edited for the last ten (10) to twelve (12) years with an eye to professional publication in these very same august publications.
My overall impression of the book is that while our lads range pretty widely across `the old south', from Virginia to southern Florida to Cajun country to the Ozarks, they stay true to traditions of those sources while still making all recipes doable in a modern American kitchen. This means that the very traditional Carolina barbecue will rival those done in a smoker, but no smoke is needed to cook their recipe. Of course, their center of gravity is in the Carolina low country, so most recipes are very similar to those from the same region, such as Paula Deen and Mrs. Wilkes of Savannah and James Villas (and mother). And, their book is a superior reference for practical Southern cooking than either of these three, due to a combination of authenticity, range, and variety of approaches to the same dish. I am surprised, however, at the appearance of some dishes such as chow-chow and hot bacon dressing which I have always associated with the Pennsylvania Dutch cuisine. But there they are! I guess pickled vegetables and bacon fat are pretty universal in American cookery.
This last comment needs exegesis. For several recipes, the boys give us two different versions of a basic, important recipe, such as gumbo or braised collard greens. The first and more traditional recipe is the `Sunday' version, requiring several hours to cook to a tee. The second version is the `Tuesday' version which is much faster, but with a result which comes close to the longer result. I think it's a minor point, but I find it interesting that the boys' local farmers market opens on Tuesday, thus creating the best weekday to do recipes requiring fresh, traditional ingredients.
Aside from range and `options', the Lees also give us more elaborate recipes than Deen or Wilkes. They also give us a lot more `local color' in sidebars on locations, ingredients, and the provenance of recipes. This is the basis of their subtitle that declares that the book has `Stories and Recipes for Southerners and would-be Southerners'. I must point out, however, that for in depth research on important southern dishes, the august Jim Villas' articles on classic Southern dishes, especially in `Stalking the Green Fairy' are superior essays on the issues regarding a certain basic dishes such as the pimento cheese spread and Brunswick stew.
The thing which had me fall in love with this book is the emphasis the authors gave to auxiliary dishes and preparations such as beverages, relishes, spreads and dips, and appetizers. Just as in computer system design and virtually every other major human endeavor, the secret to great productivity is `modularity', the ability to make preparations that will store well and serve in many different roles. One of the more useful aspects of the book are the little asides showing one how to make good use of various leftovers. One of my favorite discoveries in this book was a recipe for (country) ham pate, something my mother made for me when I was in grade school, and mysteriously stopped making when I got to college. One minor point on which someone more expert than I should take issue is the lumping together of American country hams and European cured hams such as Proscuitto. My hunch is that while there is some family resemblence between them, the differences are important as well. I believe they are not interchangeable in many recipes, certainly not in classic Italian recipes.
Another valuable aside is the `What to Drink' recommendation associated with all the `entrée' recipes. This is not limited to wine, and it is certainly not limited to either European or California wines. It covers the entire range of potables from sweet iced tea to beer to sour mash whiskey.
My favorite discovery is the recipe for the buttery bread, `Sally Lunn', where the name is believed to be a corruption of the French `soleil et lune'. The bread is similar to brioche, but does not require the overnight rising of classic brioche. This means one can make a traditional buttery bread from start to finish in one day.
In spite of the book's heft, it should be equally at home by the armchair and in the kitchen.
34 of 35 people found the following review helpful
By R. King
Format:Hardcover
Bless their hearts, they state early on in the book that they didn't have a southern grandma - let me tell you, they needed one. While some of the recipes appear to have promise, I'm not loving what I've tried. The buttermilk sweet potato pie is a sour (not tart, sour) fluffy travesty. The directions for cleaning and preparing collards are the most labor intensive I've ever heard of. I'm southern, with a southern mama and grandmama, this is how it's done: Hold the leaf in one hand and fold it along the stem so the top sides are together, then pull the leaf away from the stem with your other hand, all the parts of the veins that are too tough to eat will come away with the stem. Roll several leaves together like a cigar and slice in two inch pieces. Fill your sink with water, put the collards in and swish them around, remove them, empty the sink and refill, repeat twice. No need to cut the stem out of each collard or hand wash each leaf. Collards are come, and come again plants. Most growers are going to sell cut leaves, that way they can continue to harvest from the plant. If you're buying roots and stalk, you're paying for a lot of roughage you can't eat. And putting your fried okra in the oven - never. It's just going to get soft, so forget the cute little cones to surprise your guests with. Put it in a basket with some newspaper or paper towels. The recipe directions are also off, don't put the cornmeal dredge in the bowl with the okra and eggs. Remove the okra from the eggs with a slotted spoon and place it in the dredge a little at a time. And NEVER eat country ham raw. These are just a few of the things I've noticed that seem not so well thought out.
All in all, the book seems more for would-be-southerners than the genuine article. I might suggest Bon Appetit, Y'all by Virginia Willis, Screen Doors and Sweet Tea by Martha Hall Foose, anything with Edna Lewis' name on it, and A Love Affair with Southern Cooking by Jean Anderson (not a born and bred southerner, but she gets it right).
Happy cooking.
All in all, the book seems more for would-be-southerners than the genuine article. I might suggest Bon Appetit, Y'all by Virginia Willis, Screen Doors and Sweet Tea by Martha Hall Foose, anything with Edna Lewis' name on it, and A Love Affair with Southern Cooking by Jean Anderson (not a born and bred southerner, but she gets it right).
Happy cooking.
Most Recent Customer Reviews
3.0 out of 5 stars
Southern Cooking
Some of the recipes are not exactly something that I would want to try. I do have to admit however, that the stories that accompany many of the dishes are colorful and charming.
Published 8 days ago by Pat Fuller
1.0 out of 5 stars
The Lee Bros. Southern Cookbook
I live in in the south (Louisiana) and love to cook. I have alot of southern cookbooks and love them, I'll sit on my couch and read them page by page while my husband watches TV. Read more
Published 15 months ago by P. M. Corder
5.0 out of 5 stars
Awesome cookbook
This cook book is great! awesome high-quality photos, great authentic recipes to impress your family or guests. Would definitely recommend.
Published 16 months ago by Emma E. Mcduffie
4.0 out of 5 stars
Great Southern cookbook; not many photos
This cookbook is incredible -- an anthology of Southern cooking, with real, genuine recipes that you may have a hard time finding elsewhere in the North. Read more
Published 19 months ago by LK144
5.0 out of 5 stars
Outstanding!
Not having dabbled much in terms of southern cooking, I found the Lee Bros. Southern Cookbook to be a great foundation upon which to venture into this rich culture of food. Read more
Published 22 months ago by Jasmine Bradley
5.0 out of 5 stars
Top Knotch
Great Book - any self respecting Southerner would enjoy this treasure trove of great recipes.
Published on May 25, 2010 by George Fishback
5.0 out of 5 stars
Wonderfully written!
My husband and I returned from a trip to Charleston, SC and I quickly purchased this book. I really wish I had read the book prior to our trip since they mention specific spots. Read more
Published on May 6, 2010 by NicoleD
5.0 out of 5 stars
Cool Cook Book
This is a very nicely published cookbook - excellent quality materials and pictures. Recipes are unusual and won't be found elsewhere. Read more
Published on April 23, 2010 by RWT
4.0 out of 5 stars
Another good book for foodies!
This was an excellent edition to my cookbook library. I have other Southern cookbooks, this provides a little different slant to Southern cooking.
Published on February 8, 2010 by Yasmine Scallan
5.0 out of 5 stars
Lee Bros. Highlight Importance of Southern Food
The Lee Bros. have quick become new icons in the world of Southern cuisine, and it's because they recognize what makes this food -- namely, the heritage ingredients. Read more
Published on January 2, 2010 by S. O'Kelley
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