The Nov. edition has a little write up on a new cookbook, The Lee Bros. Southern Cookbook. They have written for Saveur so I can understand a little bias.
I just received the cookbook as a birthday gift in the past week and have read it slowly and thoroughly and as a collector of cookbooks and a lot of soouthern cookbooks, some of them very old, and as basically a southern cook, I am disappointed in the book. There are many good old recipes that they have "fixed" that did not need fixing. Somethings are just wrong. I also caught a food stylist error in a photograph of Frogmore Stew. I guess the stylist did not read the recipe and discription. The recipe calls for the shrimp to be cooked shell on and encourages one to suck the shrimp before shelling. The photo of the completed dish features carefully placed shelled shrimp.
There are a couple of things in the book I might try, but if I had checked this book out of the library to see if it might be something I might want to own, I would not buy it.
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