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

`The Lee Bros. Southern Cookbook' by South Carolinian / New Yorkers, Matt Lee and Ted Lee weighs in at the top of my list for best `practical' go to book for Southern cooking. That approbation is with the understanding that I have not finished looking yet, but this one is a strong early candidate. At the moment, the best competition is the far more general `James Beard's American Cookery'.One may guess from the number of restaurateur's endorsing blurbs on the back jacket that our two Southern gentlemen are not themselves restrauranteurs, and in direct competition with Bobby Flay, Mario Batali, and especially fellow southerner, Frank Stitt. The brothers Lee are actually the L. L. Bean for purveying southern cuisine staples, beginning with their dear boiled peanuts. Their `day job' also happens to be culinary travel writers for many of the bigger names in New York culinary journalism such as `The New York Times', `Travel + Leisure', `Martha Stewart Living', and `Food and Wine'. They also have an hour show on Martha Stewart's Sirius Radio channel. Which is surprising, as there is no evidence of any reference to Ms. Martha in the acknowledgments, introduction, or index.Since these gentlemen are neither restaurateurs nor professional chefs in any capacity, and learned how to cook out of personal necessity, the title of the book reflecting a `personal' cookbook is probably as accurate as one may hope. The book is composed exclusively of recipes the boys have cooked themselves, or cribbed from friends or relatives' cooking. This source is broadened and made more professional by the fact that the recipes have been collected and edited for the last ten (10) to twelve (12) years with an eye to professional publication in these very same august publications.My overall impression of the book is that while our lads range pretty widely across `the old south', from Virginia to southern Florida to Cajun country to the Ozarks, they stay true to traditions of those sources while still making all recipes doable in a modern American kitchen. This means that the very traditional Carolina barbecue will rival those done in a smoker, but no smoke is needed to cook their recipe. Of course, their center of gravity is in the Carolina low country, so most recipes are very similar to those from the same region, such as Paula Deen and Mrs. Wilkes of Savannah and James Villas (and mother). And, their book is a superior reference for practical Southern cooking than either of these three, due to a combination of authenticity, range, and variety of approaches to the same dish. I am surprised, however, at the appearance of some dishes such as chow-chow and hot bacon dressing which I have always associated with the Pennsylvania Dutch cuisine. But there they are! I guess pickled vegetables and bacon fat are pretty universal in American cookery.This last comment needs exegesis. For several recipes, the boys give us two different versions of a basic, important recipe, such as gumbo or braised collard greens. The first and more traditional recipe is the `Sunday' version, requiring several hours to cook to a tee. The second version is the `Tuesday' version which is much faster, but with a result which comes close to the longer result. I think it's a minor point, but I find it interesting that the boys' local farmers market opens on Tuesday, thus creating the best weekday to do recipes requiring fresh, traditional ingredients.Aside from range and `options', the Lees also give us more elaborate recipes than Deen or Wilkes. They also give us a lot more `local color' in sidebars on locations, ingredients, and the provenance of recipes. This is the basis of their subtitle that declares that the book has `Stories and Recipes for Southerners and would-be Southerners'. I must point out, however, that for in depth research on important southern dishes, the august Jim Villas' articles on classic Southern dishes, especially in `Stalking the Green Fairy' are superior essays on the issues regarding a certain basic dishes such as the pimento cheese spread and Brunswick stew.The thing which had me fall in love with this book is the emphasis the authors gave to auxiliary dishes and preparations such as beverages, relishes, spreads and dips, and appetizers. Just as in computer system design and virtually every other major human endeavor, the secret to great productivity is `modularity', the ability to make preparations that will store well and serve in many different roles. One of the more useful aspects of the book are the little asides showing one how to make good use of various leftovers. One of my favorite discoveries in this book was a recipe for (country) ham pate, something my mother made for me when I was in grade school, and mysteriously stopped making when I got to college. One minor point on which someone more expert than I should take issue is the lumping together of American country hams and European cured hams such as Proscuitto. My hunch is that while there is some family resemblence between them, the differences are important as well. I believe they are not interchangeable in many recipes, certainly not in classic Italian recipes.Another valuable aside is the `What to Drink' recommendation associated with all the `entrée' recipes. This is not limited to wine, and it is certainly not limited to either European or California wines. It covers the entire range of potables from sweet iced tea to beer to sour mash whiskey.My favorite discovery is the recipe for the buttery bread, `Sally Lunn', where the name is believed to be a corruption of the French `soleil et lune'. The bread is similar to brioche, but does not require the overnight rising of classic brioche. This means one can make a traditional buttery bread from start to finish in one day.In spite of the book's heft, it should be equally at home by the armchair and in the kitchen.

Full of info and stories about Southern cooking and Southern recipes if that's your interest. Book was larger than expected but take that as an advantage for the reader. Book also in good shape for a used book save for an annoying sticker on spine of dust cover that I'll eventually get off without having to resort to chemicals.

I travel a lot and my favorite restaurant in the country is Zingerman's Roadhouse in Ann Arbor, MI. When they say "quality American food," they really mean it. Since Zingerman's, I have fallen hard for pulled pork, grits and collard greens. It was also at Zingerman's that I was introduced to the Lee Bros. cookbook.The recipes here are very good. The stories are pleasant. You've heard all that before. It's all true. But you must be forewarned, this is not a simple Betty Crocker cookbook that you got when you first got married.To follow along, requires some work and planning - not to mention spices (smoked paprika) and sweeteners (sorghum) that are hard to find.Take, for instance the Red Rice recipe. It is FANTASTIC. But one of the key ingredients is the Lee Brothers "Tuesday Chicken Broth". Well, the Tuesday Chicken Broth takes time to make (you've got canned broth with celery, onions, and parsley boiled together for 15 minutes or so). And if you want to make it correctly (and I recommend you do), you need to make "Lee Bros. Shrimp Boil" seasoning to add to the Chicken Broth. Well, shrimp boil is kosher salt, peppercorns, and dried basil leaves crunched all together in a mortar. It's great, but it takes time.Many of the recipes call for these broths (beef, chicken, pork or shrimp), and should be kept at the ready (or made)if you want to fully take advantage of this book.So, if you bake a chicken, keep the carcass and make Sunday Chicken broth and freeze it for later use. If you cook a pork shoulder, keep the bone and make pork broth and freeze it. You will need these down the road if you want to keep using this book. That's why I call it a way of lifeI really appreciate the practical suggestions for left-overs. That Red Rice in an omelet is really special. I would have never guessed how good it could be.Buy it. Just be warned! It does take time.

The Lee Bros. Cookbook is really inspiring--it makes me want to take the day off and go crabbing, mix up a frosty pitcher of mint julips for my friends, or drink a whole glass of buttermilk (like my Grandpa used to do). It makes me--a New Yorker via Southern California--want to go to the South! Right now, this very minute. The recipes are welcoming, homey, conjure images of grandma's kitchen (Grandma was from Chicago but made a mean fried chicken and biscuit). They are also elegant in their simplicity, in their respect for pure, fresh ingredients--and completely unpretentious. The book includes a long, affectionate mediation on grits (a much maligned delicious food): lemon grits, herb grits blue cheese grits!!! It is truly grit-tastic. Vegetarians who love Southern food--take heart--this book loves you: collards, okra,field peas, squash,jerusalem artichokes and ramps! The buttermilk lime dressing and pimento cheese sandwiches are killer. And of course, there is plenty of meat--things like hot-pepper roasted duck and fiery BBQ pork tenderloin, not to mention the classic--fried chicken.And something else that is great about this book--and really rare in a cookbook--is that it is a pleasure to read (don't worry--there are also plenty of lovely pictures). I found myself curling up in bed with it in the evening to read all the text. The stories in the book are both historical--contextualizing the amazing variety of Southern food and the origins of regional favorites--as well as personal, quirky recollections about the connections between place, food, people and memory. This book has lots of unabashed red-hot food-love and heaps of heart and soul.

Enables cooking recipes from Southern USA. Our families enjoy cooking/trying different domestic food recipes from other North American geographies, not; otherwise, enabled. The Lee Bros. authors are fluent in their own cooking dialogue making the recipe tasks of decent preparation/cooking easier.