The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners by Matt Lee and Ted Lee

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Notes about this book

  • 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

  • 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).

  • Shrimp burgers

    • eselque on July 03, 2011

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

  • 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.

  • 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/

  • 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.

  • Coconut cream pie

    • MiChal.626 on October 14, 2013

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

  • Fried shrimp

  • A new crab dip

    • jgreenheck on March 26, 2021

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

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Reviews about Recipes in this Book

  • ISBN 10 039305781X
  • ISBN 13 9780393057812
  • Published Oct 23 2006
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher W.W Norton

Publishers Text

2007 IACP Award Winner!

2007 Beard Award Winner! Cookbook of the Year!

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. 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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