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. (Nov.)
