Lee Brothers’ Charleston Kitchen
Friday - March 01, 2013
About This Show
The Lee Brothers, Matt and Ted, were the first young food writers to bring a refreshingly real-life, ravenous voice to the rarefied Southern food coverage in The New York Times. But it was their first cookbook that put them on the map as writers to be reckoned with. The Lee Bros. Southern Cookbook was a hit and won several awards in 2007, including a James Beard Awards, for “Cookbook of the Year.” Two years later the duo published another award-winning cookbook, Simple, Fresh, Southern.
In the decade since they began writing, the entire world has changed for Southern food, meaning the Lees can speak to the state of Southern food today with the perspective of knowing where it's been, and where it's all going. In 2012 they established Tradd Street Associates in their hometown of Charleston, a consulting firm to help the hospitality industry with food strategy and media affairs. With their forthcoming book, The Lee Bros. Charleston Kitchen, they're moving a deeper discussion of Southern food into the mainstream.
- Previously on Walter Edgar's Journal: Take on the South: What is REAL Southern cooking? (a companion to ETV's televison series)
- Video: The Lee Brothers on ETV's Take on the South: What is Real Southern Cooking