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Hoppin' John's Lowcountry Cooking
by John Martin Taylor Hailed as one of the best regional cookbooks ever written. At rural oyster roasts and barbecues, in fancy Charleston restaurants and renovated townhouses, the luxuriant cooking of the Carolina coast, known as the Lowcountry, has made a dramatic reappearance. John Martin Taylor, who grew up casting shrimp nets off Hilton Head Island, collected a wealth of traditional and contemporary recipes that represent the region's best, from She-Crab Soup and Sweet Potato Pie to Shrimp and Grits and Sweet Watermelon Pickles. |
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Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Low Country
by John Martin Taylor Called "The National Champion of lowcountry cuisine" by the Los Angeles Times, John Martin Taylor is the perfect guide to lead you on this illustrated tour of Charleston, Beaufort, and Savannah, where you're invited to dine at some of the most gracious homes south of the Mason-Dixon line. Seventy-five recipes in the form of fifteen menus are served up at some of the most elegant locales the region has to offer. Hoppin' John explains the traditional foods of the lowcountry and the traditional ways in which it's served - and by planning menus according to season, only the freshest and ripest ingredients are used. |
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Mrs. Whaley Entertains: Advice, Opinions, and 100 Recipes from a Charleston Kitchen
by Emily Whaley, William Baldwin (Contributor) It turns out Mrs. Whaley, at eighty-seven, had a good deal more on her mind that she had no intention of keeping to herself. A favorite hobby, cooking delicious meals and serving them to the people she loved, was ripe for the picking and her opinions on fostering friendship and love as quotable as ever: "What experience has taught me is that people consider it a special compliment to be invited to a meal. [But] if the hostess is all aflutter like a butterfly caught in a net, then as the Irish say, "I wish I was to home and the party was to hell!" |
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