Hoppin' John's Lowcountry Cooking: Recipes and Ruminations from Charleston and the Carolina Coastal Plain (Paperback)
  • Hoppin' John's Lowcountry Cooking: Recipes and Ruminations from Charleston and the Carolina Coastal Plain (Paperback)
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Hoppin' John's Lowcountry Cooking: Recipes and Ruminations from Charleston and the Carolina Coastal Plain (Paperback)

(author)
£28.50
Paperback 368 Pages / Published: 30/08/2012
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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.

Publisher: The University of North Carolina Press
ISBN: 9780807837252
Number of pages: 368
Weight: 608 g
Dimensions: 235 x 171 x 25 mm
Edition: 20th Revised edition


MEDIA REVIEWS
The best regional cookbook in many years.--Vogue


Taylor cut[s] through the buttery cliches and clutter of Southern cooking to define what low-country cuisine is.--Washington Post


John Martin Taylor's game-changing book launched the region's rise to culinary fame, established our cuisine as distinctive in the South (and the world), sparked culinary history and preservation as viable career fields, and changed the face of the Lowcountry.--Charleston Currents


Provides an in-depth look at the food and traditions Taylor grew up with . . . [This is] a book intertwined with recipes, histories and stories."--Durham Independent Weekly


John Taylor is the South's answer to Martha Stewart. . . . Hoppin' John knows his stuff!--Atlanta Journal-Constitution


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.--Charleston Magazine


A culinary history classic. . . . Taylor can be held responsible for the delightful resurgence of shrimp and grits on menus around the country, for the availability of stone ground grits through his online store, and for the current interest in recapturing lost varieties and flavors.--Culinary Historians of Washington D.C.


No man deserves more credit for Charleston's culinary resurgence.--Gourmet


Splendid recipes that should be on a National Registry of Great American Food. It's a stunner!--New York Times


An arbiter of Lowcountry cooking done the right way.--Island Packet


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


You'll find everything you need to cook like a Low Country native.--Flavors Magazine


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


Our new cooking bible. . . . We have the benefit of Taylor's culinary outlook that is a whole living thing, part history, part technique, part inventiveness, quilted like a family heirloom with plain old creativity in teaching us to savor flavor.--Bluffton Today

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