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The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners Hardcover – October 17, 2006
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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.
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
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Top Customer Reviews
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.
All in all, the book seems more for would-be-southerners than the genuine article.Read more ›
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.Read more ›
Most Recent Customer Reviews
Many more recipes than their later book "simple fresh southern" . Recipes for grits , okra, gumbo and pecan pie . The pictures are not so lovely. Read morePublished 25 days ago by Lynn B
This is a good book with Southern recipes. Yes I would buy it again.Published 2 months ago by Henry H. Mccawley Jr.
Love this cookbook! These brothers stories along with their recipes are a great read. I recommend this cook book if you enjoy actually reading your cook books and not just for... Read morePublished 8 months ago by Lisa Dreyer
Like the stories that go with the recipies. A Southern tale to go with the flavorPublished 9 months ago by Amazon Customer
Not only are the recipes excellent but the dialogue is interesting as a pleasant bonus.Published 13 months ago by Potomac Guru
An absolute delight! I'm new to South Carolina and bought this for a treat. I have learned many things about the southern culinary experience. Read morePublished 19 months ago by CCRose