• Eat Your Books

  2007 James Beard Award (Cookbook of the Year), International Association of Culinary Professionals Award Winner

• rentham on March 31, 2011

  a few important reprint corrections for the (forthcoming) second ed. of LBSC are posted on our web site: http://mattleeandtedlee.com/lee-bros/index-questions/questions/

• gcottraux on January 26, 2010

  The pimiento cheese takes me back to my Southern childhood. And they have an online catalogue where you can order specialty items.

Notes about Recipes in this book

• A new crab dip

  • jgreenheck on March 26, 2021

    This is a crowd-pleaser. My friend, Rebecca, is an especially big fan.

• Spiced pecans

  • doug_j1bmba on June 02, 2026

    Enjoyed the flavors on these. Dropped that cayenne in 1/2 cause feeding in-laws & it’s still well balanced and pleasantly spiced. Although the cooking temp did not dry that liquid out per the recipe. Maybe my sorghum was wetter than usual?? Either way they were damn tasty!

• Roasted garlic and rosemary grits soufflé

  • twoyolks on December 18, 2017

    This was really blah. It was pretty bland and the grits gave it a coarse texture.

• Hoppin' John

  • imaluckyducky on January 15, 2017

    5 Stars. I REALLY REALLY enjoyed this, which surprised me. Simple, hearty, and packed full of flavor. I chose to not cook the rice in with the black eyed peas because I wanted something to eat during the week for lunch, and adding the rice would have made it not last. Added a smoked pork hock because I had it available.

  • melanie_tszu70 on January 01, 2026

    This was delicious and not too difficult. Used blue goose field peas from Rancho Gordo and bacon. Did not presoak field peas and they were already tender after 30 minutes. Delicious for New Year's Day!

• Saigon hoppin' John

  • rglo820 on January 03, 2018

    I've made this a couple of times. The first time I made it as directed and liked it but it was nothing to write home about. The second time I planned to serve it with garlic-lemongrass shrimp, and instead of using the vegetable stock, I made a light shrimp broth with the shells and some aromatics, and then I threw in some fish sauce at the end. The second version was fabulous. I often find vegetable stock adds too much sweetness, and I think the umami elements did a much better job of balancing out the coconut milk (though of course it wasn't vegetarian anymore).

• A new ambrosia

  • hillsboroks on September 09, 2017

    This is definitely not your grandmother's ambrosia salad. The flavors are alternately intense and mellow, somewhat of a Thai meets Southern sensibility. It falls right into the Hot, Sour, Salty, Sweet category. At first I wasn't sure if I was going to like it but this salad grows on you with every bite. I will make this again.

• Conley's braised stuffed quail

  • thekitchenchronicles on January 27, 2015

    Great recipe if you're looking for an elegant but really quite simple dinner with a lot of flavor. Surprisingly easy to prepare and hard to mess up the cooking. I reviewed it on my blog here: http://www.thekitchenchronicles.com/2015/01/22/braised-stuffed-quail/

• Bobo-style oyster pie

  • Fishboy9123 on December 27, 2021

    I consider this to be a master recipe. Every time I make this I can't imagine anything ever tasting better. The only other recipe I feel that way about is Julia Child's Beef Bourguignon. Don't skimp on the fresh grated nutmeg.

• Shrimp burgers

  • eselque on July 03, 2011

    Very good--didn't hold together well. Maybe chop shrimp finer or chill longer?

• Fried shrimp

  • Baxter850 on May 10, 2020

    Good and simple.

• Coconut cream pie

  • MiChal.626 on October 14, 2013

    The recommended chaser shot of rum (strong!) overpowers this rather blah pie.