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The Lee Bros. Charleston kitchen

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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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ISBN:
9780307889737
9780770433956
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Grouping Information

Grouped Work ID6e6f0343-ec6e-19c7-df82-24ccf520945b
Grouping Titlelee bros charleston kitchen
Grouping Authormatt lee
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2024-05-18 02:10:38AM
Last Indexed2024-05-18 02:20:03AM

Solr Fields

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0
accelerated_reader_reading_level
0
auth_author2
Lee, Ted
author
Lee, Matt
author2-role
Lee, Ted
author_display
Lee, Matt
available_at_catalog
Carmichael
Elk Grove
Walnut Grove
detailed_location_catalog
Carmichael
Elk Grove
Walnut Grove
display_description
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.
format_catalog
Book
eBook
format_category_catalog
Books
eBook
id
6e6f0343-ec6e-19c7-df82-24ccf520945b
isbn
9780307889737
9780770433956
itype_catalog
Adult Book Non-Fiction
last_indexed
2024-05-18T09:20:03.318Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_catalog
641.5975 L477L 2013
owning_library_catalog
Sacramento Public Library
owning_location_catalog
Carmichael
Elk Grove
Walnut Grove
primary_isbn
9780307889737
publishDate
2013
publisher
Clarkson Potter/ Publishers
Clarkson Potter/Ten Speed
recordtype
grouped_work
subject_facet
Cookbooks
Cooking -- South Carolina -- Charleston
Cooking, American -- Southern style
title_display
The Lee Bros. Charleston kitchen
title_full
The Lee Bros. Charleston Kitchen A Cookbook
The Lee Bros. Charleston kitchen / Matt Lee & Ted Lee
title_short
The Lee Bros. Charleston kitchen
topic_facet
Cooking
Cooking & Food
Cooking, American
Nonfiction
Southern style

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overdrive:adeb1a1c-7000-40b7-8d58-dfbea1a1e2dceBookeBookEnglishClarkson Potter/Ten Speed2013
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