I LOVE THIS BOOK: The Lee Bros. Southern CookbookStories and Recipes for Southerners and Would-be Southerners! 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.
Accolades:
- 2007 James Beard Foundation Cookbook of the Year
- 2007 James Beard Foundation Award: Cooking of the Americas
- 2007 IACP Award: American Cooking
- 2007 IACP Julia Child Award
- Gourmet Magazine "10 Cookbooks Destined to Become Classics"
- Book-of-the-Month Club Main Selection
- Amazon.com Editor's Pick: No. 1 Cookbook of 2006
- Publishers Weekly 100 Best Books of the Year
- Food Network Top 25 Favorite Cookbooks
- Seattle Post-Intelligencer Best Cookbooks of 2006
- New York Sun Best Cookbooks of 2006
- San Francisco Chronicle Top Picks for the Holiday Season
- Chicago-Tribune Top 12 Books of the Season
- InStyle Home Top Books for the Holiday Season
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