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

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Notes about Recipes in this book

  • Kumquat gin

    • TrishaCP on February 14, 2014

      Couldn't be easier- just soak kumquats in gin. Delicious citrus notes from the kumquat amp up the booze. Plus, you get gin-soaked kumquats as garnish- bonus! (But they are VERY potent.)

  • Kumquat sparkler

    • TrishaCP on February 14, 2014

      Potent but pretty tasty. It edges to lip-puckering, but you can tweak to hit the notes you need with club soda, simple syrup etc.

  • Henry's cheese spread

    • TrishaCP on July 01, 2013

      A tasty, rich, and pungent spread. (And it is a spread- the consistency is much thicker than dip.) I omitted the beer and used water instead- that was a fine sub since the other flavors are so strong. I used a spicy ketchup and so omitted the hot sauce- but that is a component to really just add to taste anyway. I served with carrots and celery and liked those options as they helped to somewhat lighten the richness of the dip.

  • Peach upside-down skillet cake

    • TrishaCP on July 22, 2013

      I had execution issues with this cake-and the final result was soggy (albeit tasty). The batter appeared quite thin for an upside down cake-possibly because I added the peach juices after macerating them. (The recipe doesn't specify whether to drain the peaches or not, and in fact instructs you to use the same bowl for the batter that you use for the maceration without bothering to clean it. Based upon my results, drain the peaches!) Also, the recipe doesn't specify whether to only place a single layer of peach slices in the baking dish, or to use all of the peaches per the recipe. I used them all, and that likely caused problems too. If you use all of them (I wanted my peach dessert peachy), I would expect the cake to bake longer than the recipe indicates. Disappointing outcome, but the flavor is good so not a total loss.

  • Fried oysters

    • twoyolks on March 16, 2020

      A really nice, thin batter on the oysters. It complements the oyster without being too thick.

  • Esther Krawcheck's and Agnes Jenkins' cheesecake

    • twoyolks on April 09, 2018

      Despite the amount of cream cheese, this was still pretty light. I didn't like how dark the outside of the cheesecake got and it didn't add to the flavor. It also stuck to the outside of the tart ring. The raspberry sauce was nice but I'd want to strain out the seeds in the future.

  • Matt's four-pepper collards

    • swegener on January 30, 2015

      I made this for a crowd, and so I substituted the jalapeno for milder peppers. I kind of wish I hadn't--many of us ended putting red pepper flakes on top before eating. But the guest of honor can't eat spicy stuff. It was very good anyway, and made a whole bunch!

  • Deviled crab

    • Kduncan on December 28, 2020

      These are spicy. These were also very easy to put together. I like my plan Old Bay with Egg and Crab cakes more, but my mother and SO loved these as they were really spicy. Will be making again.

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Reviews about this book

  • Fine Cooking

    With 100 recipes inspired by the city's cooks, farmers, and fishermen, lively anecdotes, and 75 photos, it truly offers a delicious sense of place.

    Full review
  • Eater

    An interview with Matt & Ted Lee about this book and the Charleston food scene.

    Full review
  • Serious Eats

    Just like its paginated siblings, Lee Bros Charleston Kitchen has joined the chronicles of smart, simple, down-home cooking that is as delicious as it is approachable.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1299239587
  • ISBN 13 9781299239586
  • Published Jan 01 2013
  • Format eBook
  • Page Count 240
  • Language English
  • Countries United States
  • Imprint Clarkson Potter

Publishers Text

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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