Author-autographed bookplates available. While supplies last.
A masterful and engaging look at Charleston, SC, and its storied cuisine with 100 fantastic recipes by local heroes and bards Matt and Ted Lee.
Over the past five years, Charleston has emerged as one of the country's hottest food destinations. And for most Americans, the points of entry to the city's culinary life are its restaurants and the award-winning chefs who run them. But there's a larger, more compelling story to be told about the area's food community today. Through 100 recipes, 75 color photographs, and numerous personal stories, The Lee Bros. Charleston Kitchen gives readers the most intimate portrayal yet of the cuisine of this vibrant Southern city, one that will resonate with food lovers wherever they live.
Matt and Ted learned to shuck oysters before they were in middle school, and to catch, clean, split, and pick crabs soon after. They knew to watch for the day in late May when the loquats on the tree on Chalmers Street ripened. In their new cookbook, which doubles as a love story to their hometown, they include recipe tributes to characters in the city's food history: Flounder in Parchment with Shaved Vegetables is an homage to the dish that became Edna Lewis's signature during her tenure at Middleton Place Restaurant and Cheese Spread a la Henry's is a peppery dip from the beloved brasserie of the mid-twentieth century.
The Lee Bros. Charleston Kitchen will make everyone an instant insider into this vibrant food culture and have home cooks whipping up Shrimp and Grits and Huguenot Torte like locals.