Production - Walter Edgar's Journal

Southern cuisine is arriving in a big way. Chefs all over the United States are digging deeper into southern traditions, taking on ingredients and techniques that reach beyond fried chicken and BBQ. At the forefront of the southern food revolution are Matt Lee and Ted Lee.

Matt Lee and Ted Lee grew up in Charleston, and in 1994 founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order source for southern pantry staples. Their first cookbook, The Lee Bros. Southern Cookbook, received the James Beard Award for Cookbook of the Year in 2007. They are contributing editors for Travel + Leisure and the wine columnists for Martha Stewart Living.

They join Dr. Edgar to talk about their latest book, The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor (Clarkson Potter; November, 2009).

Podcast Air Date: Friday - December 11, 2009 at 12:00 pm

Southern cuisine is arriving in a big way. Chefs all over the United States are digging deeper into southern traditions, taking on ingredients and techniques that reach beyond fried chicken and BBQ. At the forefront of the southern food revolution are Matt Lee and Ted Lee.

Matt Lee and Ted Lee grew up in Charleston, and in 1994 founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order source for southern pantry staples. Their first cookbook, The Lee Bros. Southern Cookbook, received the James Beard Award for Cookbook of the Year in 2007. They are contributing editors for Travel + Leisure and the wine columnists for Martha Stewart Living.

They join Dr. Edgar to talk about their latest book, The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor (Clarkson Potter; November, 2009).

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