The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners Blue Hills Press Asheville has been a restaurant

Asheville has been a restaurant town for two centuries

passed-down secrets followed like scripture

From exploring the perilous future of oyster farming along the threatened Gulf Coast to highlighting the rich history of the Spanish-Indian tamale in the quirky north Louisiana town of Zwolle

to Angel Biscuits--a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth

from the blogger behind the popular Add a Pinch website

The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners Blue Hills Press Asheville has been a restaurantAuthor: Matt Lee, Ted Lee 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