Summary
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. Distributed by Syndetic Solutions, Inc.
Publishers Weekly Review
Starred 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. (Oct.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. From: Reed Elsevier Inc.
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