368 pp., 6.75 x 9.25, 1 map, bibl., index
Recipes and Ruminations from Charleston and the Carolina Coastal Plain
At oyster roasts and fancy cotillions, in fish camps and cutting-edge restaurants, the people of South Carolina gather to enjoy one of America's most distinctive cuisines--the delicious, inventive fare of the Lowcountry. In his classic Hoppin' John's Lowcountry Cooking, John Martin Taylor brings us 250 authentic and updated recipes for regional favorites, including shrimp and grits, she-crab soup, pickled watermelon rinds, and Frogmore stew. Taylor, who grew up casting shrimp nets in Lowcountry marshes, adds his personal experiences in bringing these dishes to the table and leads readers on a veritable treasure hunt throughout the region, giving us a delightful taste of an extraordinary way of life.
"Its importance is undisputable. . . . Hoppin' John's Lowcountry Cooking is a definitive field guide to the cuisine of this region, from the banks of the salt marshes to the antebellum rice fields to the barrier sea islands. With its mission to respect what came before. . . it will always command a primary place in Lowcountry Literature."
"Essential. . . . A cookbook, yes. But Hoppin' John's Lowcountry Cooking arguably put the once hyper-regional low country cooking on the nationwide map."
--LA Weekly blog
"Hoppin' John documented this food of the South Carolina coastal plain--its history, its geographic boundaries, and its culture--with a preservationist's precision. . . . It's hard to choose a single recipe."
--Donna Florio, Southern Living
"Taylor cut[s] through the buttery cliches and clutter of Southern cooking to define what low-country cuisine is."
"Splendid recipes that should be on a National Registry of Great American Food. It’s a stunner!"
--New York Times
"John Taylor is the South’s answer to Martha Stewart. . . . Hoppin’ John knows his stuff!"
© 2012 The University of North Carolina Press
116 South Boundary Street, Chapel Hill, NC 27514-3808
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