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

by

The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners Cover

ISBN13: 9780393057812
ISBN10: 039305781x
Condition: Standard
All Product Details

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Synopses & Reviews

Publisher Comments:

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.

Review:

"With respect for the past and an enlightened, modern sensibility, the Lee brothers roll up their sleeves and get elbow-deep in Southern cooking in all its sugary, fried goodness. The authors grew up in Charleston, S.C., where they developed a love for boiled peanuts, shrimp and grits, and she-crab soup. Now New Yorkers (and co-proprietors of a mail-order source for Southern pantry staples), the brothers are aware that certain Southern foods have quite a reputation elsewhere in the country ('grits run a close second to lard as the longest-running joke about southern food, perceived by the uninitiated to be a curiosity rather than what they are: a pillar of southern cooking'). As a result, their approach to the cuisine is steeped in research and never snobby. Many recipes are coded 'quick knockout,' meaning they use just a few ingredients and can be prepared relatively quickly (Fried Oysters, Shrimp Burgers). More involved recipes (Lady Baltimore Cake; Kentucky Burgoo, a meat stew) come with fascinating asides on their origins. Classy, matter-of-fact and welcoming, this volume deserves a permanent place on cooks' shelves by day and on bedside tables by night, as a browsable primer on a world and its food. Photos, line drawings." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)

Synopsis:

You don't have to be southern to cook southern.

Synopsis:

From "The New York Times" food writers who defended lard and demystified gumbo comes a collection of exceptional Southern recipes. Readers will find delicious recipes for classics like fried chicken, crab cakes, and pecan pie, as well as new creations.

About the Author

Matt Lee and Ted Lee are co-proprietors of The Lee Bros. Boiled Peanuts Catalog, a mail-order source for southern pantry staples. They write about food, wine, and travel for the New York Times, Travel + Leisure, Martha Stewart Living, and Food and Wine.Ted Lee and Matt Lee are co-proprietors of The Lee Bros. Boiled Peanuts Catalog, a mail-order source for southern pantry staples. They write about food, wine, and travel for the New York Times, Travel + Leisure, Martha Stewart Living, and Food and Wine.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

mkwjre, December 13, 2006 (view all comments by mkwjre)
I received this book from my Partner for my Birthday. I am an IN. boy born and raised, but have become a southerner at heart. This is a great book. The recipes are all so enticing, and the stories and information so endearing. I recommend it to cooks and readers alike.
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(5 of 6 readers found this comment helpful)

Product Details

ISBN:
9780393057812
Author:
Lee, Matt
Publisher:
W. W. Norton & Company
Photographer:
Gentl & Hyers
Author:
Lee, Ted
Subject:
General
Subject:
Cookery, american
Subject:
Southern style
Subject:
Regional & Ethnic - American - Southern States
Subject:
American - Southern States
Subject:
Cooking and Food-US Southern
Copyright:
Publication Date:
20061031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
608
Dimensions:
10 x 8 in

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Related Subjects

» Cooking and Food » Regional and Ethnic » United States » Southern
» History and Social Science » World History » General

The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners Used Hardcover
0 stars - 0 reviews
$18.50 In Stock
Product details 608 pages W. W. Norton & Company - English 9780393057812 Reviews:
"Publishers Weekly Review" by , "With respect for the past and an enlightened, modern sensibility, the Lee brothers roll up their sleeves and get elbow-deep in Southern cooking in all its sugary, fried goodness. The authors grew up in Charleston, S.C., where they developed a love for boiled peanuts, shrimp and grits, and she-crab soup. Now New Yorkers (and co-proprietors of a mail-order source for Southern pantry staples), the brothers are aware that certain Southern foods have quite a reputation elsewhere in the country ('grits run a close second to lard as the longest-running joke about southern food, perceived by the uninitiated to be a curiosity rather than what they are: a pillar of southern cooking'). As a result, their approach to the cuisine is steeped in research and never snobby. Many recipes are coded 'quick knockout,' meaning they use just a few ingredients and can be prepared relatively quickly (Fried Oysters, Shrimp Burgers). More involved recipes (Lady Baltimore Cake; Kentucky Burgoo, a meat stew) come with fascinating asides on their origins. Classy, matter-of-fact and welcoming, this volume deserves a permanent place on cooks' shelves by day and on bedside tables by night, as a browsable primer on a world and its food. Photos, line drawings." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
"Synopsis" by , You don't have to be southern to cook southern.
"Synopsis" by , From "The New York Times" food writers who defended lard and demystified gumbo comes a collection of exceptional Southern recipes. Readers will find delicious recipes for classics like fried chicken, crab cakes, and pecan pie, as well as new creations.

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