![](https://image.librarything.com/pics/fugue21/magnifier-left.png)
![The Lee Bros. Simple Fresh Southern:…](https://pics.cdn.librarything.com/picsizes/01/3c/013c25369be097b597745414141433041414141_v5.jpg)
Pulse en una miniatura para ir a Google Books.
Cargando... The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor (edición 2009)por Matt Lee (Autor)
Información de la obraThe Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor por Matt Lee
![]() Actualmente no hay Conversaciones sobre este libro. ![]() ![]() The book that will stay open on the kitchen counter for most of the next couple weeks is Lee Bros. Simple Fresh Southern, which has entire chapters devoted to things like “cold sides”—a category of food that becomes paramount here in the South in July and August. This is the book I use when I’m just cooking for me—which I usually am. Ted and Matt Lee are pure geniuses at taking traditional southern fair and making it work for a modern kitchen and modern tastes that are more concerned about things like additives and red dye no. 5. They are just good at getting at what’s important about a dish—such as their Shrimp and Deviled-Egg Salad Rolls, which they claim was inspired by a casserole dish from a 1964 PTA cookbook that, to my mind anyway, sounds like the cook must have been into the sherry: . . . .it calls for making a batch of deviled eggs, and alternating layers of them in a casserole pan, topped up with a milky, roux-thickened cheese sauce studded with whole shrimp and spiked with ketchup, sherry, and Worcestershire sauce. You cover all that with a carpet of butter-soaked bread crumbs, bake it for half an hour and then serve it over ‘canned Chinese noodles that have been heated in a slow oven.’ Frankly, I’m at a loss as to what you could possibly taste after adding in ketchup, sherry, and Worcestershire sauce. “Wild” is the Lee Brothers’ comment. But it didn’t distract them from noticing how well shrimp and deviled eggs would go together once, you know, you got rid of the ketchup. What I like most about the Lees Brothers cookbooks (Simple Fresh Southern, and that modern bible of southern kitchens, Lee Bros. Southern Cooking) is that none of their recipes are scary. I am an impatient cook, not an expert one, and there is not a dish in their book that I don’t think I could make. There are some I wouldn’t want to make—even Ted and Matt’s baby-faced good looks aren’t enough to make me prepare ambrosia salad voluntarily—but if they were holding a gun to my head, I could do it. Under protest. More to the point, theirs are the books I turn to when I have a lot of fresh vegetables I need to do things with very quickly, which is what I’m faced with this week. read full review
But like most comfort foods, the myth and mystique surrounding them could use a bit of fresh air. “Simple Fresh Southern’’ has fresh air to spare. And that’s always welcome, especially in the winter kitchens of the North Premios
"Authors of the award-winning Lee Bros. Southern Cookbook, Matt Lee and Ted Lee grew up in Charleston, South Carolina, immersed in the flavorful traditions...that have made southern food the most beloved food of American cuisines...That's the genesis of The Lee Bros. Simple Fresh Southern--easy, healthy dishes for every day that don't compromise an ounce of deep southern flavor..."--Dust cover. No se han encontrado descripciones de biblioteca. |
Debates activosNinguno
![]() GénerosSistema Decimal Melvil (DDC)641.5975Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking North America Southeastern U.S.Clasificación de la Biblioteca del CongresoValoraciónPromedio:![]()
¿Eres tú?Conviértete en un Autor de LibraryThing. |