The Lee Bros. Simple Fresh Southern
Knockout Dishes with Down-Home Flavor
Publication Date: November 3, 2009
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From two South Carolina-bred brothers comes the ground-breaking cookbook for new Southern cooking: The Lee Bros. Simple, Fresh, Southern. Matt and Ted Lee were raised on long-simmered greens, slow-smoked meats, and deep-fried everything. But after years of traveling as journalists and with farm fresh foods more available than ever, Matt and Ted have combined the old with the new, infusing family recipes with bright flavors. Using crisp produce, lighter cooking methods, and surprising combinations, these are recipes to make any night of the week.
MATT LEE and TED LEE grew up in Charleston, South Carolina, and in 1994 founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order source for southern pantry staples. Their first cookbook, The Lee Bros. Southern Cookbook, received the James Beard Award for Cookbook of the Year in 2007. They are contributing editors for Travel + Leisure and the wine columnists for Martha Stewart Living. Log on to www.simplefreshsouthern.com for technique videos, bonus recipes, and a schedule of where you can catch the Lee Bros. in person.
Brothers Matt and Ted Lee take "a disgusting dish" and turn it into nouveau Southern fare. It's one of the ideas from their new book, Simple Fresh Southern, which puts a new spin on old favorites. More at NPR.org
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The Lee Bros. are truly the best at interpreting the last remaining great regional American cuisine—that of our southern states—for the rest of us. The magnificent collection of simple deliciousness makes me want to jump in the kitchen and get jiggy with a cold watermelon margarita.”
“With Simple Fresh Southern, the Lee Bros. give us a southern cuisine fit for the twenty-first century. Matt and Ted offer the home cook recipes that are lighter, more flavorful, and simpler to execute, while still holding tight to their southern soul.”
“These two boys are not only great cooks, I consider them the modern-day Lewis and Clark of southern cuisine.”
“The charming Lee Bros. cook delicious, real food that’s alive with flavor. How wonderful to be invited into their Southern kitchen!”
“To hell with hidebound and hardshell definitions of southern cookery. These recipes—collard greens with chorizo, clams with sweet potatoes—are honest, smart, and yes, modern.”
John T. Edge
“The Lee Bros. Simple Fresh Southern has me eying stalwarts of the southern kitchen like field peas and sweet potatoes with renewed enthusiasm. The brothers’ combine their ingenuity and quirky charm with clever techniques and a modern aesthetic to create an inspiring fresh take on southern cuisine.”
Martha Hall Foose
“Can the words fresh and southern be in the same sentence when talking about food? You bet. This Lee Bros. book is good enough to eat.”
“The southern savants of cooking, Matt and Ted Lee, have updated and simplified all of my favoirite recipes. Their peach tea juleps have found a permanent place on my cocktail party menu.”
Katie Lee Joel