Earlier Cookbooks


The Lee Bros. Southern Cookbook

Stories and Recipes for Southerners and Would-Be Southerners

2007 James Beard Cookbook of the Year


inner of two James Beard Awards in 2007, for Best American Cookbook and Cookbook of the Year, this is our culinary coming-of-age tale, narrated in recipes and amusing anecdotes, of how we learned to cook Southern without a Southern grandmother. You’ll find recipes for classics like Fried Chicken, Crab Cakes, and Red Velvet Cake, but also lesser-known preparations such as St. Cecilia Punch, Frogmore Stew, and Shrimp Burgers. With photography by Gentl & Hyers.

Simple Fresh Southern

Knockout Recipes with Downhome Flavor


his is our manifesto-in-recipes for the everyday cooking we do for our families, highlighting simple techniques, fresh ingredients and original ideas. Get fired up for Watermelon Margaritas, Pimento Cheese Potato Gratin, Roast Duck with Raspberries and Rosé, and Mint Julep Panna Cotta. Simple Fresh Southern is, hands-down, our most cooked-from book! With photography by Ben Fink.

The Lee Bros. Charleston Kitchen



his cookbook is our love letter, in recipes, to our hometown, and a tribute to the farmers, fishermen and cooks who makes our lives in the South Carolina Lowcountry so delicious. Get immersed is super-local preparations like Kumquat Cocktails, Pickled Shrimp with Fennel and Chilies, She-Crab Soup (of course!), Whole Flounder with Sunchoke and Shrimp Stuffing, and Huguenot Torte. With photography by Squire Fox, and maps for walking and driving tours of Charleston keyed to recipes in the book.