&FREE BOOK ☘ The Lee Bros. Charleston Kitchen ↷ Ebook or Kindle ePUB free

I can t WAIT to start cooking out of this A beautiful, informative, and mouthwatering cookbook. Read my full review opinion The pictures and recipes in this book were phenomenal Now, they were heavy on fish recipes, so if that is not your thing, you might want to take a look at the library versus purchasing it first Also, I am a huge fan of chocolate, so I must admit that I was slightly disappointed that there were no chocolate recipes in the dessert section However, there were a couple other ones that tickled my fancy They also had a wonderful yet simple reci Read my full review opinion The pictures and recipes in this book were phenomenal Now, they were heavy on fish recipes, so if that is not your thing, you might want to take a look at the library versus purchasing it first Also, I am a huge fan of chocolate, so I must admit that I was slightly disappointed that there were no chocolate recipes in the dessert section However, there were a couple other ones that tickled my fancy They also had a wonderful yet simple recipe for boiled peanuts one of my favorite snacks I loved the stories of life in past and current Charleston, as when I think of that spectacular city, I think most of the people I must admit that one of the things that did kind of mildly irk me was that with the fish recipes, a better chunk of the fish called for in the recipe are indigenous to the Charleston or coastal area In a couple of recipes, the authors gave substitute fish to use, but not in all I noticed this with a recipe calling for a certain type of grape Could I substitute regular green and red grapes I don t know because the author doesn t specify It simply came across for several of the recipes that it would be a great regional cookbook, but not outside the bounds and definitely not distributed nationally I enjoyed the history in this cookbook and origins of recipes reworked by this pair of brothers It is written in a conversational manner that appeals to me, and I ve saved a few of the recipes to try, including 4 pepper collards and Brussels sprouts with benne. Great fun to read My family is from Charleston, though I have never lived there myself It and Sullivan s Island were the destinations for holidays and summer time As expressed in this book, food is at the center of the social life at Charleston, as it is throughout the Low Country Many of these recipes reflect the traditions of the local cuisine, though some have a new twist There are so many things from this book that I want to try I like how the Lee Bros paid homage to a number of resta Great fun to read My family is from Charleston, though I have never lived there myself It and Sullivan s Island were the destinations for holidays and summer time As expressed in this book, food is at the center of the social life at Charleston, as it is throughout the Low Country Many of these recipes reflect the traditions of the local cuisine, though some have a new twist There are so many things from this book that I want to try I like how the Lee Bros paid homage to a number of restaurants and their chefs, some of whom are their competition Loved the piece on Magwood s, we have bought our seafood there for years The owner is my cousins s stepfather and one of my cousins captains on of the trawlers The food is luscious, the photography understated and perfect, and the directions clear and manageable I have read some reviews which have mentioned the tendency to use ingredients which are only available in the Low Country For everyone of those there are at least 10 that require no local ingredients I did have trouble with a caption for a vintage National Geographic article SHRIMP SUPREME BEING served by I was stuck on the idea that Being was a gerund rather than a helping verb Led to a very amusing facebook conversation It might surprise people who know me and of my culinary forays that I don t own any cookbooks I do have a ledger in which I ve carefully printed the recipes I learned how to cook on, and into which I stuff the occasional clipped article for a dish that sounds both delicious and easy to prepare, but I have never in my life purchased a printed cookbook Technically, since I didn t buy this volume either, that personal record still stands, but as the first printed cookbook I own, this makes for a It might surprise people who know me and of my culinary forays that I don t own any cookbooks I do have a ledger in which I ve carefully printed the recipes I learned how to cook on, and into which I stuff the occasional clipped article for a dish that sounds both delicious and easy to prepare, but I have never in my life purchased a printed cookbook Technically, since I didn t buy this volume either, that personal record still stands, but as the first printed cookbook I own, this makes for a fantastic beginning.I think what makes this book so appealing is, besides the excellent recipes of varying degrees of difficulty, the amount of care taken in describing and depicting the city which inspired it The vignettes that accompany each recipe are thoroughly entertaining as well as informative But the real stars of this book are the amazing photos, which are food porn par excellence Reading this book made me hungry I salivated over pictures of asparagus sauteed with grapefruit I described photos to my husband in loving, almost creepy detail I d never understood the appeal of reading cookbooks before this one, but man, do I get it now This book, with all it s talk of peaches and boiled peanuts, left me feeling supremely homesick Having lived within a 2 hour drive of Charleston for most of my life and visiting often , some of these recipes are very familiar and the rest are interesting enough for me to want to try my hand at them But enough about meThe book is lovely with plenty of color photographs and illustrations to inspire It is written in a conversational manner and so is very readable I read it cover to cover wi This book, with all it s talk of peaches and boiled peanuts, left me feeling supremely homesick Having lived within a 2 hour drive of Charleston for most of my life and visiting often , some of these recipes are very familiar and the rest are interesting enough for me to want to try my hand at them But enough about meThe book is lovely with plenty of color photographs and illustrations to inspire It is written in a conversational manner and so is very readable I read it cover to cover without skimming Each section and recipe begins with a portrait of an ingredient or of a person who helps grow or catch it, or the history of the dish These are personal accounts, not simply a listing of dry facts Food and culture are so irrevocably intertwined and this book provides a fascinating glimpse into Charleston I don t think you have to be a South Carolinian to connect with it.Sourcing the fresh ingredients for some of the recipes might provide a challenge for those who don t live on or near the coast However, plenty of the recipes call for ingredients you can find at your local grocery stores caramel cake I plan to give them a try In the meantime, South Carolina, please send some Blenheim s spicy ginger ale and stone ground grits Texas way How much you like this book really depends upon how you read it If you re looking for everyday recipes to feed your family, with easy to find ingredients and appealing to a broad range of tastes, this may not fit the bill While some of these recipes are quick to prep and they do give times , many are complicated or multi step,special occasion than everyday.However, if you read this book as a love letter to Charleston, it s a great book that really captures the taste, people and smell of How much you like this book really depends upon how you read it If you re looking for everyday recipes to feed your family, with easy to find ingredients and appealing to a broad range of tastes, this may not fit the bill While some of these recipes are quick to prep and they do give times , many are complicated or multi step,special occasion than everyday.However, if you read this book as a love letter to Charleston, it s a great book that really captures the taste, people and smell of the city The photography is great and the stories behind the recipes are interesting and quirky I already love the Holy City, and this just made me want to get down there as fast as I could &FREE BOOK ↵ The Lee Bros. Charleston Kitchen ☟ 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 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 Throughrecipes,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 I have had this cookbook for a long time and just got around to reading it Why I waited so long is beyond me What a delightful surprise Along with all of the recipes I will be trying from Henry s Cheese Spread to Frog Soup the stories of cooking and eating in Charleston are wonderful and I can t wait to go there too. Beautiful book a love story to the South and Charleston, South Carolina in particular Gorgeous photos and 100 delicious recipes You will fall in love See my full review here Beautiful book a love story to the South and Charleston, South Carolina in particular Gorgeous photos and 100 delicious recipes You will fall in love See my full review here