From the New York Times food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. The Lee Bros. Southern Cookbook tells the story of the brothers\' culinary coming-of-age in Charleston - how they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers\' resourceful cooking style - simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin\' John, and Buttermilk¿Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live.