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The Lee Bros. Charleston Kitchen
Matt Lee, Ted Lee
Clarkson Potter
March 2013
On Sale: February 26, 2013
240 pages
ISBN: 0307889734
EAN: 9780307889737
Kindle: B009QJNZBW
Hardcover / e-Book
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Cookbooks
Let James Beard Award–winning authors and hometown heroes
Matt Lee and Ted Lee be your culinary ambassadors to
Charleston, South Carolina, one of America’s most storied
and buzzed-about food destinations. Growing up in the heart of the historic downtown, in a
warbler-yellow house on Charleston’s fabled “Rainbow Row,”
brothers Matt and Ted knew how to cast for shrimp before
they were in middle school, and could catch and pick crabs
soon after. They learned to recognize the fruit trees that
grew around town and knew to watch for the day in late March
when the loquats on the tree on Chalmers Street ripened.
Their new cookbook brings the vibrant food culture of this
great Southern city to life, giving readers insider access
to the best recipes and stories Charleston has to offer. No cookbook on the region would be complete without the
city’s most iconic dishes done right, including She-Crab
Soup, Hoppin’ John, and Huguenot Torte, but the Lee brothers
also aim to reacquaint home cooks with treasures lost to
time, like chewy-crunchy, salty-sweet Groundnut Cakes and
Syllabub with Rosemary Glazed Figs. In addition, they
masterfully bring the flavors of today’s Charleston to the
fore, inviting readers to sip a bright Kumquat Gin Cocktail,
nibble chilled Pickled Shrimp with Fennel, and dig into a
plate of Smothered Pork Chops, perhaps with a side of
Grilled Chainey Briar, foraged from sandy beach paths. The
brothers left no stone unturned in their quest for
Charleston’s best, interviewing home cooks, chefs, farmers,
fishermen, caterers, and funeral directors to create an
accurate portrait of the city’s food traditions. Their
research led to gems such as Flounder in Parchment with
Shaved Vegetables, an homage to the dish that became Edna
Lewis’s signature during her tenure at Middleton Place
Restaurant, and Cheese Spread à la Henry’s, a peppery dip
from the beloved brasserie of the mid-twentieth century.
Readers are introduced to the people, past and present, who
have left their mark on the food culture of the Holy City
and inspired the brothers to become the cookbook authors
they are today. Through 100 recipes, 75 full-color photographs, and numerous
personal stories, The Lee Bros. Charleston Kitchen
gives readers the most intimate portrayal yet of the
cuisine of this exciting Southern city, one that will
resonate with food lovers wherever they live. And for
visitors to Charleston, indispensible walking and driving
tours related to recipes in the book bring this food town to
life like never before.
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