S.F.S. included in New York Times’ “Fall’s Best Cookbooks”

Tony Cenicola/The New York Times
The New York Times includes Simple Fresh Southern in a roundup today of “this Fall’s best cookbooks!”
. . .
“But Simple Fresh Southern (Clarkson Potter, $35), by Matt and Ted Lee, who have written for The New York Times, is a chronicle of what happens when they go to New York instead. Twists on tradition like Easy Shrimp Creole (without a roux, but with smoked paprika and sausage) and the brilliantly greasy Pimento-Cheese Potato Gratin might get them drummed out of Charleston, where they grew up, but they’ll be most welcome elsewhere.”
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Check out the full article on their site here:
http://www.nytimes.com/2009/11/04/dining/04book.html?pagewanted=1&_r=1&sq=simple%20fresh%20southern&st=cse&scp=2