NOMINEE: Quill Awards, Cooking - 2007
WINNER: IACP Crystal Whisk Award, American - 2007
WINNER: IACP Crystal Whisk Award, First Book - 2007
WINNER: James Beard KitchenAid Book Awards, Cookbook of the Year - 2007
WINNER: James Beard KitchenAid Book Awards, Food of the Americas - 2007

Annotations:
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.

Publisher's Remarks:
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.

Product Detail:

Author: Lee, Matt

Author: Lee, Ted

Photographer: Gentl & Hyers

Publisher: W W Norton & Co Inc, 10/1/2006

Content Language: English

Book,

Hardcover: 589 pages

Weight: 3.7 lbs.

Dimensions: L: 9.98 in. x W: 8.36 in. x H: 1.77 in.

Comes with Illustrations