The Lee Bros. Charleston Kitchen

The Lee Bros. released their new cookbook, Charleston Kitchen last month. Matt and Ted Lee are certainly a fancier version of Lowcountry than I am. In our house we've joked about them because they served champagne at an oyster roast on Anthony Bourdain's No Reservations. Today I flipped through the book and was blown away. I loved it so much I got it for a friend's bridal shower. Below are a few pics I snapped before I wrapped it. This book is full of gorgeous images that remind me of home. There's a section in the book paying homage to the Charleston Receipts cookbook. Charleston Receipts, published in 1950, was the first and most successful community cookbook in the country and no Charleston kitchen is complete without one.

Mrs. Vereen Cohen

A mess of Blue Crabs

Pan-roasted Corn, Okra and Tomatoes

Crab Boil

Smothered Porkchops

Sheepshead

The Heirloom Kitchen

A friend in Bluffton, SC has a kitchen that is an heirloom in every sense of the word. His collection of silver has been passed down for generations and his library with over 250 cookbooks is as important as his pots and pans. When I decided to get him a cookbook, Heirloom Book Company is the only place I was confident I could find a cookbook that he doesn't already own.

Heirloom Book Company - 123 King Sreet, Charleston

I found this little gem, Stirrin' the Pots on Daufuskie by Billy Berns. This book, published in 1985, includes hand written recipes, black and white photos and tips for life on the island. Recipes for Deviled Crab, Tomato Pie and Pickled Shrimp dance throughout the cookbook. Mrs. Berns showcases a few truly Gullah recipes such as Squirrel Stew and Oxtail Soup which make flipping through this cookbook a lowcountry history lesson. This is a book that will be hard to give away!

Just a tip: "Whip okra with a switch - makes it bear better"

Coastal Kitchen

Just when a tropical system rolls around I get to thinking about the change from Summer to Fall. The months that end in "R" are almost here! The change in season brings a transition from low tide crabbing to shrimp baiting and oyster picking. I'm anxious for oysters, but I'm also trying to be fully present in every moment. No need to go wishing time away right? 

On the last weekend of August I want to make a lowcountry boil. I couldn't go crabbing on Sunday because I missed low tide and I'm almost certain the crabs won't be biting this weekend. Hopefully we can stop at a seafood store and pick up a mess of crabs to go with the shrimp we have. We'll be going whichever way the wind blows us this weekend. Literally.

Below are a couple items I have and love, as well as a couple I really want. I never thought I would love a coaster so much, until we were given the nautical map coasters for our wedding. I am totally ga ga for those fish measuring spoons. 

They are gorgeous and practical! What item is a must have in your kitchen when cooking seafood?

1. Nautical Wine Cork 2. The Best Gullah Cookbook Ever 3. Fishy Measuring Spoons 

4. Old Bay (and a recipe) 5. Nautical Chart Coasters 6. Le Cruset Pot 7. Fishing Knot Tea Towel