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Ted Lee — along with his brother and collaborator, Matt Lee — grew up and learned to cook in Charleston, South Carolina. When they left to attend colleges in the Northeast, they so missed the foods of their hometown they founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order catalogue for southern pantry staples.
Matt Lee and Ted Lee became food journalists and cookbook authors in 2000, when an editor of a travel magazine asked them to write a story about road-tripping South Carolina in search of great food. Since then, they have written hundreds of food, wine, and travel features for The New York Times, Travel + Leisure, Martha Stewart Living, Southern Living, Saveur, Bon Appetit, Food & Wine, and Garden & Gun. Their three cookbooks, The Lee Bros. Southern Cookbook (W.W. Norton, 2007), The Lee Bros. Simple Fresh Southern (Clarkson Potter, 2009), and The Lee Bros. Charleston Kitchen (Clarkson Potter, 2013) have, combined, won six James Beard and IACP Awards.
Matt and Ted also appear frequently on TV, as on-air commentators for all seven seasons of The Cooking Channel’s hit series Unique Eats, and as hosts and executive producers of Southern Uncovered with The Lee Bros. on Ovation. They are founders of Cookbook Boot Camp, a professional-development curriculum for food and beverage professionals, and the curators of The Lee Bros. Classic Library, a series of vintage and out-of-print cookbook reissues that Rizzoli publishes.
Matt and Ted's next book, HOTBOX: Inside Catering, the Food World’s Riskiest Business, will be published by Henry Holt in April. Ted lives with his wife, the artist E.V. Day, in Brooklyn, NY.
More info and Hotbox tour dates can be found at The Lee Bros.' web site, www.mattleeandtedlee.com.
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