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The Lee Bros. Charleston Kitchen
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About the Author

MATT LEE and TED LEE, founders of The Lee Bros. Boiled Peanuts Catalogue, a mail-order source for Southern pantry staples, grew up in Charleston, South Carolina. They are the authors of The Lee Bros. Southern Cookbook, which won the James Beard Award for Cookbook of the Year in 2007, and The Lee Bros. Simple Fresh Southern, which won the IACP award for Best American Cookbook in 2011. They are contributing editors for Travel + Leisure and contributors on Cooking Channel's Unique Eats.

Reviews

"Matt and Ted Lee are both charming, ebullient men as elegant as the city they were born to praise. The Lee Bros Charleston Kitchen is a work of art; it brings the city of Charleston to every home lucky enough to own this book."
--Pat Conroy "If I suddenly sell everything and move to Charleston it's the Lee Bros' fault. I was so totally charmed by this book; it makes me want to bring my hammer to the oyster roast, sip bourbon in the afternoon, and carouse with the guinea fowl of Lamboll Street."
--Gabrielle Hamilton "This beautiful, witty, nostalgic edition is filled with delicious memories. I remember the cheese dip at Henry's, the pickle barrel at Harold's Cabin--every page holds some piece of our lives. Buy this book even if you don't cook. It's just that wonderful."
--Dorothea Benton Frank "An education in manners and mores. A testament to great cooks of generations past. A census of modern foodways. The Lee Bros. Charleston Kitchen is all those things. More important, Matt and Ted's new book is a back gate passkey to life on America's most storied peninsula, where mulberry trees sag with fruit, waters course with roe-engorged shad, and cook pots bob with greens and neck bones."
--John T Edge "Charleston may be America's most charming city, and in this delicious book the Lee brothers have captured its soul. This is the South seen through a different lens, a place filled with fresh fish, heirloom vegetables, and recipes handed from one generation to the next. Reading through these recipes, I found myself wanting to run into the kitchen and cook every one."
--Ruth Reichl "In amongst the classic recipes--many of them ingeniously updated--the Lee brothers serve up plenty of Lowcountry culinary lore. And, with a gentlemanly bow to the locals who make it happen, they fold in profiles of such colorful characters as the master filleter of shad, the tractor-riding truck farmer of Johns Island, the Queen of the Shrimpers, and Martha Lou of 'NoMo.' The Lee Bros. Charleston Kitchen is easily as entertaining as it is informative."
--John Berendt

Winners of the James Beard and IACP Cookbook Awards, brothers Matt and Ted Lee (The Lee Bros. Southern Cookbook) revive and reinvent classic recipes from the Charleston peninsula, like eggplant-based Guinea Squash Dip, ketchup-seasoned Shrimp Supreme, and Sweet Benne (sesame seed) Wafers. They also include new recipes that highlight regional ingredients, like loquats, sorghum, and salsify. Interested travelers and historians will enjoy a chronological bibliography of Charleston cookbooks and maps for food-focused walking and driving tours. VERDICT Recommended for regional collections, and for readers interested in Charleston food traditions. (c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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