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 enlarge | Authors: Matt Lee, Ted Lee
Publisher: W. W. Norton
Category: Book
List Price: $35.00
Buy New: $15.60
You Save: $19.40 (55%)
New (46) Used (19) Collectible (1) from $15.60
Avg. Customer Rating:  32 reviews
Sales Rank: 27195
Media: Hardcover
Number Of Items: 1
Pages: 600
Shipping Weight (lbs): 3.6
Dimensions (in): 10 x 8.5 x 1.9
ISBN: 039305781X
Dewey Decimal Number: 641.5975
EAN: 9780393057812
ASIN: 039305781X
Publication Date: October 23, 2006
Availability: Usually ships in 1-2 business days
Condition: CLEAN AND UNMARKED CONDITION
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| Customer Reviews:
 Beautiful and interesting cookbook January 16, 2008
4 out of 4 found this review helpful
As a southern cook myself, I found this book an excellent and beautiful additon to my collection of cookbooks. I consider myself a serious foodie and I am particularly interested in my own regional cuisine. I would recommend this as an excellent resource both for serious cooks and beginners alike. All of the recipes I have tried so far have been excellent. In particular the fried apples with bourbon are excellent and everyone who has tried them has raved.
Wow! January 7, 2008
3 out of 3 found this review helpful
This is one of the best cookbooks I've ever owned. Regional food cookbooks tend to appeal to minority that grew up with that food. I'd be surprised if that's the case with the Lee Bros Cookbook. Their style is easy, chatty and filled with information and background stories. They've made Southern cooking their personal life stories and the book draws the reader into their culinary history, failures (boiled peanuts in NYC!) and triumphs. Everyone buys a cookbook for the recipes and this one doesn't disappoint. But the stories about the two transplanted New Yorkers and the food culture of the southeastern US will make this book a classic for years to come.
Bill in Houston, TX
Southern with a twist December 13, 2007
1 out of 1 found this review helpful
This is a really fun cookbook. The food is southern, but most of it has a wonderful twist or two. The recipes are well written and easy to follow. Be sure and try the Buttermilk-Sweet Potato Pie!
Some Southern Hospitality November 18, 2007
Well, had the book for a week now and already finished three recipes. I love the dialogue in the book, being travel writers I should've expected it. Long recipes some of them, lots of preparation, but the results are worth it.
Looking forward to bringing a little more southern cooking to my friends down here in Australia.
Highly recommended.
 Southern Compared to What? November 17, 2007
8 out of 19 found this review helpful
Oh dear, another Southern cookbook book by non-southerners. One look at their initial description of the "usual" Ambrosia recipe had me suspicious. I have never seen home made ambrosia with canned anything in it! We started with fresh orange segments, separated and peeled by hand. Canned! No way, it's almost offensive. Perhaps the Lee Bros have been eating at the southern restaurants southerners don't eat in because we are eating at home where our southern grandmothers and mothers are cooking the really real southern food! With my cooking roots founded in North Carolina, I say go raid those old recipe boxes. Oh, and the "bowl of red" - in Texas we just call it chili. Only Hollywood types would call it a bowl of red - what a hoot! (Which we do say in Texas).
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