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About the Book

Beyond the Book

368 pp., 6.75 x 9.25, 1 map, bibl., index

Hoppin' John's Lowcountry Cooking

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.

About the Author

John Martin Taylor is owner of HoppinJohns.com and author of four cookbooks, including The Fearless Frying Cookbook.


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