Apropos of earlier discussion about the uselessness of non-technique cookbooks, I have a confession. Lately I've been cooking nearly everything out of a new book: The Lee Bros. Southern Cookbook. I picked it originally when it was mentioned on Smitten Kitchen, and I've already used it to produce not only cornbread salad and buttermilk dressing, but hominy with fresh mushrooms, okra-corn pudding, and soon perhaps an experiment in mock South Carlolina barbeque. It's a book that not only has a good relaxed Southern personality, but also good, relatively manageable, recipes. It will almost certainly be appearing repeatedly in future posts.
[Here is their website.]
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