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Matt Lee

Matt Lee and Ted Lee grew up in Charleston, South Carolina, 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.

www.mattleeandtedlee.com

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 and their new book, The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor.

Contributing editors at Travel + Leisure and frequent contributors to the New York Times Dining section, Food & Wine, and GQ, Matt Lee and Ted Lee took the country by storm with their first book, The Lee Bros. Southern Cookbook, in 2007.  It won an unprecedented two James Beard Awards and 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.

No author has yet approached southern cooking from this fresh, appealing perspective, and the Lee Bros. are just the ones to do it.  The Lee Bros. Simple Fresh Southern delivers dishes that are quick and easy but have every bit as much southern soul as the long-simmered, the slow-smoked, and the deep-fried.

So conjure up visions of today’s screened porches and seasoned cast-iron skillets with The Lee Bros. Simple Fresh Southern, the new must-have guide to the new southern kitchen.  In the words of Matt and Ted, “Y’all enjoy!”

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