The Lee Bros. Charleston Kitchen by Matt Lee & Ted Lee

New Cookbook

The Lee Brothers are back! Are you ready for another round of great Southern classics? If you're response to cornmeal-crusted fried fish and cake dripping with caramel frosting is to tuck a napkin into your collar and grab a fork, then I'd say you're ready.

Quick Facts

Who wrote it: Matt Lee & Ted Lee

Who published it: Clarkson Potter

Number of recipes: 100

Recipes for right now: Kumquat-Chili Bloody Mary, Smoked Egg Salad Toasts, Celery and Crab Soup, Skillet Asparagus with Grapefruit, Stone Crab Claws with Bay Butter, Shrimp and Grits, Smothered Pork Chops, Baked City Ham with Plum Glaze, Grapefruit Chess Pie, Caramel Cake

Other highlights: I really love the mix of classic Southern dishes and more modern dishes, like boiled peanuts and Old Bay crab claws right alongside kumquat bloody mary's and tomato-watermelon gazpacho. This gives us both the comfort foods we love and the dishes that push us toward new tastes and ingredients.

Profiles of people in the Charleston community and conversations about things like shrimping and foraging also form a cornerstone of this book. Not only are these features totally engrossing, but they give a context for the recipes for those of us who didn't grow up in the South. It's like walking through Charleston on a food tour with an incredibly well-informed guide!

Who would enjoy this book? Anyone who loves Southern food

Find the book at your local library, independent bookstore, or Amazon: The Lee Bros. Charleston Kitchen by Matt Lee & Ted Lee

Visit the author's website: Matt Lee & Ted Lee

Apartment Therapy Media makes every effort to test and review products fairly and transparently. The views expressed in this review are the personal views of the reviewer and this particular product review was not sponsored or paid for in any way by the manufacturer or an agent working on their behalf. However, the manufacturer did give us the product for testing and review purposes.

(Images: Emma Christensen)

0 Comments