San Francisco, California
London, United Kingdom
We’re so excited to welcome Matt Lee and Ted Lee back to The Cook’s Station to showcase their latest cookbook The Lee Bros. Charleston Kitchen. These nationally renown celebrities will be in our kitchen March 20th cooking up recipes from their new cookbook. Cooking demo and food sampling are free. But we're asking you to register here on Eventbrite so we'll be sure to cook up enough tasty bites for the event. You can purchase a copy of The Lee Bros Charleston Kitchen the evening of the event and have the authors sign your copy. If you would like to purchase a cookbook that evening, please email us at firstname.lastname@example.org so we can reserve one for you. Please call us with any questions, 864-250-0091.
In The Lee Bros. Charleston Kitchen, award-winning cookbook authors Matt Lee and Ted Lee bring to life the cuisine of this vibrant Southern city in a narrative-with-recipes that will resonate with food lovers and cultural explorers wherever they may live.
complete bibliography of Charleston cookbooks and maps of Driving and Walking Tours corresponding to the recipes, making this the most intimate and complete book on Charleston foodways yet in print.
Their first cookbook, The Lee Bros. Southern Cookbook, received the James Beard Award for Cookbook of the Year in 2007, two IACP Awards and was on the year’s best lists of Food & Wine, Gourmet, and Amazon.com, as well as being named one of Food Network Kitchen’s 25 all-time favorite cookbooks. They are contributing editors for Travel + Leisure, the wine columnists for Martha Stewart Living, and frequent contributors to the New York Times Dining section, Food & Wine, and GQ. They have also published The Lee Bros. Simple Fresh Southern.
If you'd like more info about The Lee Bros and their new cookbook, visit:
“The Lee Bros. Charleston Kitchen is a work of art; it brings the city of Charleston to every home lucky enough to own this book.”
“This beautiful, charming, witty, nostalgic edition is filled with delicious memories. I remember the cheese dip at Henry’s, the pickle barrel at Harold’s Cabin—every page holds some piece of our lives. Buy this book even if you don’t cook. It’s just that wonderful.”