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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