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A delicious ode to morning foods, featuring eggs, biscuits, meats,
and pancakes you'll want to start every day with. Breakfast brings
beauty and enthusiasm to the morning meal. George Weld draws on his
passion and Southern roots to create the fresh, satisfying dishes
his Williamsburg restaurant, Egg, has been serving for ten years.
Breakfast begins with simple techniques that transform familiar
ingredients into transcendent meals. A pantry section shows the
ingredients to have on hand for whipping up delicious morning
meals. Following are recipes for eggs (including the restaurant's
signature Eggs Rothko), grains, meats, produce, sauces and syrups,
juices, and pastries. Among the beloved recipes from Egg's kitchen
are dishes adapted for meals at any hour, such as salads with eggs
and smoked fish, fried chicken and biscuits, and toast with greens.
Running through the book are contributions from farmers, fishermen,
and athletes on the nourishing meals they fuel themselves with in
the morning. Accompanied by images from Weld's own farm (which
supplies Egg with many of its ingredients), this book will make
breakfast the meal you dream about at night, and the most
anticipated part of your morning.
In this issue, guest editors bring their considerable expertise to
this important topic. Provides in-depth reviews on the latest
updates in the field, providing actionable insights for clinical
practice. Presents the latest information on this timely, focused
topic under the leadership of experienced editors in the field.
Authors synthesize and distill the latest research and practice
guidelines to create these timely topic-based reviews.
Let James Beard Award-winning authors and hometown heroes Matt Lee
and Ted Lee be your culinary ambassadors to Charleston, South
Carolina, one of America's most storied and buzzed-about food
destinations.
Growing up in the heart of the historic downtown, in a
warbler-yellow house on Charleston's fabled "Rainbow Row," brothers
Matt and Ted knew how to cast for shrimp before they were in middle
school, and could catch and pick crabs soon after. They learned to
recognize the fruit trees that grew around town and knew to watch
for the day in late March when the loquats on the tree on Chalmers
Street ripened. Their new cookbook brings the vibrant food culture
of this great Southern city to life, giving readers insider access
to the best recipes and stories Charleston has to offer.
No cookbook on the region would be complete without the city's
most iconic dishes done right, including She-Crab Soup, Hoppin'
John, and Huguenot Torte, but the Lee brothers also aim to
reacquaint home cooks with treasures lost to time, like
chewy-crunchy, salty-sweet Groundnut Cakes and Syllabub with
Rosemary Glazed Figs. In addition, they masterfully bring the
flavors of today's Charleston to the fore, inviting readers to sip
a bright Kumquat Gin Cocktail, nibble chilled Pickled Shrimp with
Fennel, and dig into a plate of Smothered Pork Chops, perhaps with
a side of Grilled Chainey Briar, foraged from sandy beach paths.
The brothers left no stone unturned in their quest for Charleston's
best, interviewing home cooks, chefs, farmers, fishermen, caterers,
and funeral directors to create an accurate portrait of the city's
food traditions. Their research led to gems such as Flounder in
Parchment with Shaved Vegetables, an homage to the dish that became
Edna Lewis's signature during her tenure at Middleton Place
Restaurant, and Cheese Spread a la Henry's, a peppery dip from the
beloved brasserie of the mid-twentieth century. Readers are
introduced to the people, past and present, who have left their
mark on the food culture of the Holy City and inspired the brothers
to become the cookbook authors they are today.
Through 100 recipes, 75 full-color photographs, and numerous
personal stories, "The Lee Bros. Charleston Kitchen "gives readers
the most intimate portrayal yet of the cuisine of this exciting
Southern city, one that will resonate with food lovers wherever
they live. And for visitors to Charleston, indispensible walking
and driving tours related to recipes in the book bring this food
town to life like never before.
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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