The Lee brothers have collected one hundred recipes inspired by their hometown of Charleston, South Carolina, including flounder in parchment with shaved vegetables, Hugenot torte and shrimp and grits.
The Lee bothers, Matt and Ted, have written two cookbooks about Southern cuisine, but now they've turned their attention to a more specific region: Charleston, the city they grew up in. Their new book contains recipes and stories from a seafood-centric community with a rich culinary history.
Matt Lee (left) and Ted Lee (right) grew up in Charleston, S.C. After leaving the South as young adults, they founded a mail-order food company, The Lee Bros. Boiled Peanut Catalogue. They have written two previous cookbooks of Southern cuisine.
Squire Fox/Clarkson Potter