The Lee Brothers, Matt Lee and Ted Lee are the authors of several bestselling cookbooks: Charleston Kitchen, Southern Cookbook, y Simple Fresh Southern. They have written for The New York Times, Food & Wine, Travel + Leisure, The New York Times Magazine, Gourmet, Saveur, and other publications, and have appeared on many TV shows, including Anthony Bourdain’s No Reservations y The Today Show. They have won six James Beard and IACP Awards. In Hotbox: Inside Catering, the Food World’s Riskiest Business (Henry Holt and Co.), Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever experience. Hotbox reveals the real-life drama behind cavernous event spaces and soaring white tents, where cooking conditions have more in common with a mobile army hospital than a restaurant. Known for their modern take on Southern cooking, the Lee brothers steeped themselves in the catering business for four years, learning the culture from the inside-out. It’s a realm where you find eccentric characters, working in extreme conditions, who must produce magical events and instantly adapt when, for instance, the host’s toast runs a half-hour too long, a hailstorm erupts, or a rolling rack of hundreds of ice cream desserts goes wheels-up. You’ll never attend a party―or entertain on your own―in the same way after reading this book.