From two South Carolina-bred brothers comes the ground-breaking cookbook for new Southern cooking: The Lee Bros. Simple, Fresh, Southern. Matt and Ted Lee were raised on long-simmered greens, slow-smoked meats, and deep-fried everything. But after years of traveling as journalists and with farm fresh foods more available than ever, Matt and Ted have combined the old with the new, infusing family recipes with bright flavors. Using crisp produce, lighter cooking methods, and surprising combinations, these are recipes to make any night of the week. From the Hardcover edition.

The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor

Cookbooks, Food & Wine

Lee, Matt

Lee, Ted

Quick & Easy

Clarkson/Potter

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.

The Lee Bros. Charleston Kitchen: A Cookbook

Regional & International

You don't have to be southern to cook southern. From the New York Times food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. The Lee Bros. Southern Cookbook tells the story of the brothers' culinary coming-of-age in Charleston―how they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers' resourceful cooking style―simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin' John, and Buttermilk-Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live.

The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners

W.W.Norton&Company

The Backwards Hand: A Memoir

Biographies & Memoirs

Community & Culture

Curbstone Books 2

Amazon.com Review\nAn Amazon Best Book of April 2019: In Hotbox, Ted Lee and Matt Lee, established food writers and cookbook authors, take readers behind the pipe and drape and into the fast-paced world of New York catering. The Lees became catering insiders, learning about the hacks chefs routinely use to produce high quality, specially crafted meals to hundreds (and even thousands) of diners without a restaurant kitchen. A catered event is a finely choreographed dance between chefs, kitchen staff, rental supply companies, and the demands of the client. Nerves of steel are a must in this business, because something--be it a missing garnish or lost tablecloths--always seems to happen. An incredibly entertaining read that lets us in on the magic behind the scenes, Hotbox does for catering what Kitchen Confidential did for restaurants.--Seira Wilson, Amazon Book Review\nNow in paperback: the beloved Lee Brothers take on the wild, competitive world of high-end catering, exposing secrets of the food business that no home cook or restaurant chef has experienced.\nHotbox exposes the real-life drama that takes place behind cavernous event spaces and soaring white tents, where cooking conditions have more in common with a mobile army hospital than a restaurant and clients tend to be highly emotional and demanding. It's a realm where eccentric characters, working in extreme conditions, must produce magical events, instantly adapting when, for instance, the host's toast runs a half hour too long, a hailstorm erupts, or a rolling rack of hundreds of dessert parfaits goes wheels-up.\nThe Lee brothers, known for their humane portrayals of uncelebrated food workers for the catering business for four years, learning the culture from the inside out. Now, Matt and Ted take you along for the ride as they dash through black-tie fund-raisers, spot celebrities at a Hamptons cookout, or follow a silverware crew at 3:00 a.m. in a warehouse in New Jersey. Along the way, you'll get to know every facet of this essential industry.

Hotbox: Inside Catering, the Food World's Riskiest Business

Business & Money

Industries

Holt Paperbacks

Fire apparatus aficionados Walt McCall and Matt Lee, have assembled these beautiful photographs to illustrate the wide range of body designs used on the classic Seagrave chassis. See all kinds of Classic Seagraves, ranging from wide-open doorless cab models with sporty one-piece fold-down windshields, to radically streamlined completely enclosed Safety Sedan bodies. This design was utilized for virtually every type of fire apparatus - pumping engines, aerial ladder trucks of both the straight frame and articulated tractor trailer type, city service ladder trucks, quadruple and quintuple combinations, and special units like rescue squad trucks and hose trucks. The classic Seagrave is timeless. Its distinctive waterfall grille is widely regarded as a high mark in the 20th Century American fire engine builder's unique art. If you're a fire apparatus enthusiast, you'll want to add this book to your collection.

Classic Seagrave 1935-1951: Photo Archive

Engineering & Transportation

McCall, Walt

LEE, MATTHEW

Automotive

Ertel Publishing, Inc.

Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever experience.
Hotbox reveals the real-life drama behind cavernous event spaces and soaring white tents, where cooking conditions have more in common with a mobile army hospital than a restaurant. Known for their modern take on Southern cooking, the Lee brothers steeped themselves in the catering business for four years, learning the culture from the inside-out. It’s a realm where you find eccentric characters, working in extreme conditions, who must produce magical events and instantly adapt when, for instance, the host’s toast runs a half-hour too long, a hail storm erupts, or a rolling rack of hundreds of ice cream desserts goes wheels-up.
Whether they’re dashing through black-tie fundraisers, celebrity-spotting at a Hamptons cookout, or following a silverware crew at 3:00 a.m. in a warehouse in New Jersey, the Lee brothers guide you on a romp from the inner circle―the elite team of chefs using little more than their wits and Sterno to turn out lamb shanks for eight hundred―to the outer reaches of the industries that facilitate the most dazzling galas. You’ll never attend a party―or entertain on your own―in the same way after reading this book.

Henry Holt and Co.

The MSP Owner's Handbook: SaaSSy Edition

Fernández, Juan

Stockman Ed.D., Marnie

Spencer, Wes

Year of the Book Press

Rolling Stones - Hot Stuff showcases author Matt Lee's huge collection of Rolling Stones memorabilia, spanning all decades, and tells the story of the Stones in a unique way.

The Rolling Stones: Hot Stuff

Humor & Entertainment

Welbeck Publishing

Crisis Actor

Literature & Fiction

Independently published

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