by Matt Lee and Ted Lee
Hardcover, 240 pages, Random House Inc, List Price: $35 | purchase
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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.
April 18, 2013 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.
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