The Lee Bros. Simple Fresh Southern

October 19, 2009
The Lee brothers' second cookbook builds on the success of The Lee Bros. Southern Cookbook
by applying the principles of the current fashion for simplicity and speed in the kitchen to the revered down-home flavors of the South, which normally require far more extended cooking times and special ingredients. Readers who are nostalgic for the food of the South or have acquired a taste for it, but lack the time to recreate old-fashioned dishes, will be eager to try the brothers' new takes on old classics like chicken and dumplings, shrimp cocktail and ambrosia, which cut down on some of the usual preparation time without sacrificing flavor. They manage this partly through their judicious use of less traditional ingredients, such as curry powder in potato salad or chorizo in collard greens and partly through their emphasis on using top-notch fresh, in-season ingredients. Though the brothers got their start with a catalogue selling Southern pantry staples that are unusual elsewhere, these recipes rarely call for items that are not available in any well-stocked supermarket. The recipes are easy to follow and engagingly written, dotted with amusing anecdotes and historical asides that make the book a breezy read. Detailed shopping, preparation and garnishing notes throughout help ensure cooks' success following the Lee brothers in bringing Southern cooking into the 21st century.

August 15, 2009
Two sets of Southern siblings offer their takes on American and Southern cuisine, respectively. The Georgia-born sons of Food Network star Paula Deen give fans what they have come to expect in their mother's cookbooks ("The Deen Family Cookbook"): glossy photos, down-home cooking, and personality. Accessible recipes are organized by meat, poultry, fish, grilling, pasta and friends, crockpot cooking, main-course salads, Jack's favorites (kid food), and no-fuss desserts. From Shrimp 'n' Grits to Broiled Pesto Chicken with Cherry Tomatoesthere's plenty for cooks at all skill levels to enjoy here. Deen devotees will definitely want this. [Author tour; library marketing.]

South Carolina's Lees, whose first cookbook, "The Lee Bros. Southern Cookbook", won the James Beard Award for Cookbook of the Year in 2007, offer a sophisticated take on traditional Southern fare, emphasizing fresh ingredients and quickness of preparation. Recipesmany include a brief history, and cooking time is notedare divided into cocktails and coolers, snacks and appetizers, soups, salads and cold sides, hot dishes, main dishes, and desserts, with helpful notes throughout. The drink selections mix the traditional with the fun. Purple Jesus (the actual name!) refines the traditional college versionby using blackberries instead of Kool-Aid. Sure to appeal to the authors' fans, although it adds little to the plethora of Southern cookbooks already on the market. [19-city author tour.]

Copyright 2009 Library Journal, LLC Used with permission.

November 1, 2009
The Lee Brothers have become leading exponents of contemporary southern cooking. Their new cookbook shows what great tastes can come from tweaking classic dishes from Americas south. Instead of the usual brown-sugar glaze for sweet potatoes, the Lees add a whisper of cinnamon and a big dose of lemon juice for a citrus tang. They turn to Mexico for a bit of inspiration and roast potatoes with poblano peppers, keeping the dish southern with some strips of country ham. Ambitious cooks will want to make their simple recipe for fresh buttermilk cheese, a close cousin of ricotta, which they enhance with an assortment of herbs and spices to yield all sorts of variations. Desserts have always been an essential component of southern dining. The Lees produce a special treat from everyday rice pudding by perfuming it with Indian spices and freezing it in popsicle molds.(Reprinted with permission of Booklist, copyright 2009, American Library Association.)